Ribs (butcher): Ribs, a Quebec term used to designate pork ribs, also called ribes (or […]
Meat and poultry
Maraîchine (bovine breed)
Maraîchine (bovine breed): Maraîchine is a French bovine breed originating in the south of Vendée, near the […]
Spiringue (butcher's shop)
Spiringue (butcher's shop): Spiringue (or spiering) is the name of the pork loin in Belgium. The backbone is a piece of butchery made up of […]
Tomahawk (steak)
Tomahawk (steak): In Quebec, a Tomahawk steak is a prime rib, but it is cut even more […]
Milk-fed veal
Milk-fed veal: The milk-fed veal is a calf fed only with milk, which can be that […]
Manchega (sheep)
Manchega (ewe): The Manchega ewes come from the Entrefino breed, a breed from eastern Spain and which has […]
Souvláki (Greek cuisine)
Souvláki (Greek cuisine): Souvláki (in Greek σουβλάκι; in the plural: souvlakia), “skewer”) is a dish […]
Bovidae
Bovids: Bovids (scientific name: Bovidae) are a family of ruminant and herbivorous mammals which includes about ten […]
Gazelle
Gazelle: Gazelles are mammals, from the bovidae family, mainly from the antilopine subfamily, living in […]
Frog legs
Frog legs: Frog legs are used as a main or secondary ingredient in culinary preparations of […]
Large white (pork)
Large white (pig): The large white, or large white English pig, is a breed of pig originating in the northeast […]
Mangalica (pork)
Mangalica (pig): The Mangalica (also Mangalitsa or Mangalitza) is a Hungarian breed of domestic pig. He was […]
Woolly pig
Woolly pig: The woolly pig (or mangalica, from the name of the Hungarian woolly pig), is a breed or type […]
White meat
White meat: White meat is meat with a lower myoglobin concentration in muscle fibers […]
Red meat
Red meat: Red meat is meat with a higher myoglobin concentration in muscle fibers […]
Black meat
Black meat: Black meat also called game meat or venison, is meat with a concentration of […]
Montbéliarde (bovine breed)
Montbéliarde (bovine breed): The Montbéliarde is a French bovine breed resulting from the crossbreeding of breed coming from Switzerland and […]
Abundance (cattle breed)
Abondance (bovine breed): Abondance is a French bovine breed. A Haut-Savoyarde breed, it has a long history of promoting […]
Red turkey from the Ardennes
Red turkey from the Ardennes: The red turkey and turkey from the Ardennes is a breed of turkey, introduced from […]
Game - Empirical classification and European legal definition
Empirical classification of game: For game, formerly known as hunting animal, hunting animal, or hunting animal […]
Game birds
Game birds: See Game. … Hello, You must be a subscriber to read the rest of this article, its […]
Turkey
Dindonneau: A turkey is the young of the turkey and the turkey. … Hello, You must be a subscriber to […]
Maremmana (beef)
Maremmana (beef): The maremmana is an Italian breed of cattle. This butcher breed is bred almost in the wild in […]
Corsican pork
Corsican pig: The Corsican pig is a French pig breed originating from Corsica. In the Corsican language, it bears the […]
Rooster in chanturgue wine
Coq au vin de chanturgue: Coq au vin de chanturgue is one of the dishes of Auvergne cuisine. […]
Coq au vin
Coq au vin: Coq au vin is an emblematic cooking recipe of French cuisine, based […]
Meatloaf
Meatloaf: Meatloaf is a ground meat dish cooked in the shape of a loaf. There […]
Piglet
Piglet: A piglet is a young pig (synonyms: piglet, goret). Eat roast piglet, suckling pig. … Good morning, […]
Black pie (pork)
Pie noir (pork): The pie noir pig from the Basque Country, also called more simply Basque pork (Euskal Xerria: "Basque pig" […]
Pata Negra (Iberian pork)
Pata Negra (Iberian pig): The pata negra or Iberian pig is a breed of pig typical of the south of […]