Ingredientes Alimentares - Tipos de carne e miudezas

meat that is from a cow

carne de vaca

meat from a pig, eaten as food

carne de porco

meat of chickens, turkeys, and ducks

aves de capoeira

meat of a young cow

carne de vitela

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

chitlins

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

tripa

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

carne de vaca curada

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

carne enlatada

a type of meat that has been minced or finely chopped

carne moída

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

presunto

the flesh of a chicken that we use as food

frango

meat of a duck, eaten as food

pato

meat of a goose, eaten as food

ganso

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

peru

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

pombo jovem

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

codorna

meat of a grouse, eaten as food

grouse (carne)

meat of a pheasant, eaten as food

faisão (carne)

the liver of an animal that can be cooked and eaten

fígado

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

carne vermelha

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

carne branca

‌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

salsicha

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

curado em sal

cooked meat that is sliced before sale and eaten cold

presunto

meat of African wild animals eaten as food

carne de caça

animal brains that are used as edible meat

cérebro de porco

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

língua

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

rim

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

pão doce

(of food) prepared according to Islamic law

halal

(of food) prepared according to Jewish law

kosher

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

carne escura

flesh from a fish that we use as food

peixe

meat of an adult sheep

carne de carneiro

meat of a deer, eaten as food

carne de veado

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

carne de cabrito

meat that is from a young sheep

cordeiro

meat from a rabbit, eaten as food

coelho

a tough part of meat that is hard to eat

cartilagem

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

calamares

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

mahi-mahi

meat that is finely chopped or ground, typically beef

carne moída

the meat of a lobster as food

lagosta

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

carne enlatada

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

ovas

the flesh of a young cod

bacalhau jovem

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

frutos do mar

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

miúdos

thin slices of cooked meat that are eaten cold

fatiados frios

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

confite

the meat of a crab that can be eaten

carne de caranguejo

meat of a young duck, eaten as food

patinho

meat of a bird, eaten as food

aves

meat of a guinea fowl, eaten as food

pintada

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

sardinha defumada

the edible meat obtained from horses

carne de cavalo

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

perdiz

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

frango frito

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

limpo

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

atum

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

amêijoa

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

menudências

the fatty tail end of a roast chicken or turkey

nariz do pastor

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

frango aberto

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

abalone

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

ostra