Ingrédients Alimentaires - Charcuterie, Hamburgers et Saucisses

a type of blood sausage made from cooked pork blood, fat, and various grains or fillers

boudin noir

a type of sausage made from finely ground and seasoned pork, beef, or a combination of both

bologne, saucisse de Bologna

a small, thin sausage made from seasoned ground pork

chipolata

a spicy pork sausage, originated in Spain and Portugal

chorizo

a long thin smoked red-skinned sausage that is used in hot dogs

saucisse de Francfort

a long thin smoked red-skinned sausage that is used in hot dogs

saucisse de Frankfort

cow's meat that has been finely chopped or ground using a machine or grinder

pâté de viande

a cooked sausage, usually made from beef, pork, or a combination of both

chien chaud, saucisse chaude

a type of sausage made from ground or chopped liver

saucisse de foie, boudin de foie

a type of spreadable sausage made from ground liver

pâté de foie, saucisse de foie

a type of cured and spicy Italian sausage, typically made from pork or beef and seasoned with paprika or chili pepper

pepperoni

a type of sausage that is large, spicy, and is served cold in thin slices, originated in Italy

salami

‌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

a type of sausage made from cooked animal blood, typically mixed with fat, meat, and various fillers

boudin noir, saucisse de sang

a traditional South African sausage made from ground meat and spices, often grilled and served as a popular dish in South African cuisine

saucisse boerewors

meat taken from the belly of a pig that has been salted, originated in Italy

pancetta

a finely ground pork sausage with spices, often encased in casing, used in sandwiches, antipasti, or charcuterie in Italian cuisine

mortadelle, saucisse de mortadelle

strips of lean cured meat

biltong

thin slices of cooked meat that are eaten cold

charcuterie, viande froide

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

viande de bœuf salée, bœuf en conserve

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

pâté de porc

meat from the side or back leg of a pig that has been smoked or salted

jambon fumé

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

cuisse

meat that is cut into thin and long pieces then dried or smoked

buf séché

a highly seasoned and smoked beef or pork meat

pastrami

smoked or salted Italian ham eaten in very thin slices

prosciutto

a small, flattened portion of ground meat or other ingredients, often used as a base for burgers or sandwiches

galette, médaillon

a thin piece of bacon

tranche

thin slices of salted or smoked pork, often fried and eaten in meals

bacon

a thick, ground meat patty that is typically seasoned and grilled or fried

haché, steak haché