The meat is cured and usually smoked before you cook it at home. It is the fat in the bacon that provides most of the flavor and allows it to cook up crispy, yet tender. Do not turn up your nose at that fat--a hefty ratio of fat to meat is essential to good bacon, usually one-half to two-thirds fat to meat.
Goat meat loses moisture very quickly due to its low fat content. The best way to cook goat meat is to cook it slowly, preferably in a slow cooker, at a low temperature, and with plenty of moisture. Moreover, goat meat should never be served rare; it must be thoroughly and well cooked in order for it to be appealing.
Unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which is it referred to as cured ham. The meat can be dry cured (salting the surface); sweet-pickle cured (immersing in a sweet brine with seasonings); or injection-cured (meat is injected with brine). After curing the ham may be smoked.
Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year.
Though USDA-approved as a food additive, sodium nitrate has been linked to an increased risk of colon cancer, specifically when consumed in the form of processed meats like hot dogs Total N-nitroso compounds and their precursors in hot dogs and in the gastrointestinal tract and feces of rats and mice: possible etiologic agents for colon cancer.
The dry heat of oven roasting is best for more tender cuts like the rack or the leg. The meat is cooked uncovered and produces a brown outside and moist interior. Because mutton is tougher, a slow-cooking method like stew helps to tenderize the meat and bring out the flavor.
Prosciutto is often paired with sweet foods like melon or dates but is also served wrapped around fresh or lightly cooked vegetables, like asparagus. Thinly sliced prosciutto is often served as a part of a meat board or tapas spread. With the popularization of gourmet pizzas, prosciutto has become a trendy topping for pizzas.
This salami is made with cured pork ham and is typically seasoned before it is cooked. Soppressata Usually made with pressed pork meat parts such as the belly, stomach, and tongue, and seasoned with a variety of spices and herbs, which may vary according to region.
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds who are not used for breeding. Generally, veal is more expensive than beef from older cattle.