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a type of blood sausage made from cooked pork blood, fat, and various grains or fillers
ブラッドプディング, ブラックプディング
a type of sausage made from finely ground and seasoned pork, beef, or a combination of both
ボローニャソーセージ, ボロネーゼソーセージ
cow's meat that has been finely chopped or ground using a machine or grinder
ハンバーガー, 牛ひき肉
a type of cured and spicy Italian sausage, typically made from pork or beef and seasoned with paprika or chili pepper
ペパロニ, サラミ
a type of sausage that is large, spicy, and is served cold in thin slices, originated in Italy
サラミ, サラミソーセージ
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
ソーセージ, 腸詰め
a type of sausage made from cooked animal blood, typically mixed with fat, meat, and various fillers
血のソーセージ, ブラッドソーセージ
a traditional South African sausage made from ground meat and spices, often grilled and served as a popular dish in South African cuisine
ボーリーヴォルス, ボーアウォース
meat taken from the belly of a pig that has been salted, originated in Italy
パンチェッタ, 豚バラ肉
a finely ground pork sausage with spices, often encased in casing, used in sandwiches, antipasti, or charcuterie in Italian cuisine
モルタデッラ, モルタデッラソーセージ
beef that has been cured in a brine solution, typically seasoned with spices and salt
コーンビーフ, 塩漬け牛肉
any meat that is cut into small pieces, pressed into a container such as cans and then served cold
ランチョンミート, 加工肉
a highly seasoned and smoked beef or pork meat
パストラミ, パストラミ（肉）
a small, flattened portion of ground meat or other ingredients, often used as a base for burgers or sandwiches
パティ, 肉の円形薄焼き
