Fish, poultry, & meat

Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Industry: Culinary arts

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Fish, poultry, & meat

pork chitterlings

Culinary arts; Fish, poultry, & meat

The small intestines of freshly slaughtered pigs. They are cleaned and simmered until tender. Chitterlings are served with sauce, added to soups, battered and fried, and used as sausage casings.

potted meat

Culinary arts; Fish, poultry, & meat

A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.

prosciutto

Culinary arts; Fish, poultry, & meat

An unsmoked, seasoned, salt-cured, and air-dried ham. The meat is pressed to produce a firm texture, then sliced very thin. "Parma ham" is the true prosciutto. "Prosciutto cotto" is cooked ham, ...

A small game bird of the partridge family that resembles a small, plump chicken. Known also as "bobwhites" and "partridges." The flesh is white and delicately flavored. Most quail today are raised on ...

rabbit

Culinary arts; Fish, poultry, & meat

Rabbit meat is mostly white, fine textured and mildly flavored. Domesticated rabbit is generally plumper and less strongly flavored that wild rabbits. Rabbit can be prepared in any manner suitable ...

raccoon

Culinary arts; Fish, poultry, & meat

A North American mammal that served as an important food source for pioneers. The flesh is mostly dark meat, and the fat is strong in flavor and aroma. Young raccoons are usually roasted; older ...