the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions
beef that has been cured in a brine solution, typically seasoned with spices and salt
canned or preserved meat, typically beef, often used in military rations
缶詰肉,コンビーフ
meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas
the meat of young domestic pigeons that are slaughtered before they are able to fly
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
related to a preservation method where food is treated or preserved with salt
the edible muscle in the mouth of animals, typically known for its unique texture and flavor
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
meat of the legs of a bird that has turned dark after being cooked, eaten as food
young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide
any meat that is cut into small pieces, pressed into a container such as cans and then served cold
any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish
the internal organs of an animal such as the liver and kidneys, used as food
salted meat, especially a duck, that is cooked at a low temperature stored in its own fat
the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor
the tender meat of young bird, typically chickens, that are suitable for frying or cooking
describing fish, poultry, or shellfish which has been cleaned and is ready for eating or cooking
the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste
the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck
a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside