Ingrédients Alimentaires - Types de Viande et d’abats

meat that is from a cow

bœuf

meat from a pig, eaten as food

viande de porc

meat of chickens, turkeys, and ducks

volaille

meat of a young cow

veau

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

tripes de porc

the edible lining of the stomach of various animals, typically used in cooking

tripes

beef that has been cured in a brine solution, typically seasoned with spices and salt

bœuf salé

canned or preserved meat, typically beef, often used in military rations

boeuf tyran

a type of meat that has been minced or finely chopped

Le bœuf haché

a type of meat cut from a pig's thigh, usually smoked or salted

cuisse

the flesh of a chicken that we use as food

poulet

meat of a duck, eaten as food

canard

meat of a goose, eaten as food

oie

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

dinde

the meat of young domestic pigeons that are slaughtered before they are able to fly

dossier

the flesh of the small game bird, known for its lean and flavorful meat

caille

meat of a grouse, eaten as food

grouse

meat of a pheasant, eaten as food

faisan

the liver of an animal that can be cooked and eaten

foie

the meat such as beef and lamb that turn brown when cooked

viande rouge

the meat such as chicken, rabbit, etc., that is pale in color

viande blanche

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

saucisse

related to a preservation method where food is treated or preserved with salt

salé

cooked meat that is sliced before sale and eaten cold

charcuterie

meat of African wild animals eaten as food

viande d'animaux sauvages

animal brains that are used as edible meat

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

langue

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

rein

a type of meat that refers to the thymus or pancreas of a young animal

ris de veau

(of food) prepared according to Islamic law

halal

(of food) prepared according to Jewish law

kasher

meat of the legs of a bird that has turned dark after being cooked, eaten as food

cuisse

flesh from a fish that we use as food

poisson

meat of an adult sheep

mouton

meat of a deer, eaten as food

chevreuil

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

Chevon

meat that is from a young sheep

agneau

meat from a rabbit, eaten as food

lapin

a tough part of meat that is hard to eat

cartilage

the culinary term for squid, commonly prepared and served as a dish

calamars

a type of fish known for its firm texture and mild flavor

mahi mahi

meat that is finely chopped or ground, typically beef

viande hachée

the meat of a lobster as food

homard

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

pâté de porc

the eggs of a female fish or the sperm of a male fish, eaten as food

œufs de poisson

the flesh of a young cod

moruette

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

fruits de mer

the internal organs of an animal such as the liver and kidneys, used as food

abats

thin slices of cooked meat that are eaten cold

charcuterie

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

confit

the meat of a crab that can be eaten

crabe

meat of a young duck, eaten as food

canette

meat of a bird, eaten as food

volaille

meat of a guinea fowl, eaten as food

pintade

a type of fish called herring which is salted and then smoked

hareng fumé

the edible meat obtained from horses

viande de cheval

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

perdrix

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

friteuse

describing fish, poultry, or shellfish which has been cleaned and is ready for eating or cooking

préparé

the meat of a large fish named tuna that lives in warm waters

thon

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

palourde

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

abats

the fatty tail end of a roast chicken or turkey

le nez du curé

a chicken or game bird that has been split and flattened for cooking

spatule

a gastropod of warm seas that is edible and contains mother-of-pearl

ormeau

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

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