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Ingredientes alimentares - Carnes frias, hambúrgueres e salsichas
Aqui você aprenderá os nomes de carnes frias, hambúrgueres e salsichas em inglês, como "jerky", "beefburger" e "pepperoni".
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a type of blood sausage made from cooked pork blood, fat, and various grains or fillers
morcela, pudim preto
a type of sausage made from finely ground and seasoned pork, beef, or a combination of both
bolonha, mortadela
a small, thin sausage made from seasoned ground pork
uma pequena salsicha fina feita de carne de porco temperada moída
a spicy pork sausage, originated in Spain and Portugal
chouriço, linguiça picante de porco
a long thin smoked red-skinned sausage that is used in hot dogs
salsicha de Frankfurt, salsicha vienense
a long thin smoked red-skinned sausage that is used in hot dogs
frankfurter, salsicha de Frankfurt
cow's meat that has been finely chopped or ground using a machine or grinder
hambúrguer, carne moída
a cooked sausage, usually made from beef, pork, or a combination of both
cachorro-quente, hot dog
a type of sausage made from ground or chopped liver
salsicha de fígado, morcela
a type of spreadable sausage made from ground liver
salsicha de fígado, patê de fígado
a type of cured and spicy Italian sausage, typically made from pork or beef and seasoned with paprika or chili pepper
pepperoni, linguiça picante
a type of sausage that is large, spicy, and is served cold in thin slices, originated in Italy
salame, salsicha
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, linguiça
a type of sausage made from cooked animal blood, typically mixed with fat, meat, and various fillers
morcela, chouriço de sangue
a traditional South African sausage made from ground meat and spices, often grilled and served as a popular dish in South African cuisine
boerewors, salsicha tradicional sul-africana
meat taken from the belly of a pig that has been salted, originated in Italy
pancetta, barriga de porco curada
a finely ground pork sausage with spices, often encased in casing, used in sandwiches, antipasti, or charcuterie in Italian cuisine
mortadela, salsicha de mortadela
strips of lean cured meat
biltong, tiras de carne magra curada
thin slices of cooked meat that are eaten cold
frios, fatias de carne fria
beef that has been cured in a brine solution, typically seasoned with spices and salt
carne enlatada, carne de vaca curada
any meat that is cut into small pieces, pressed into a container such as cans and then served cold
carne de almoço, fiambre enlatado
meat from the side or back leg of a pig that has been smoked or salted
presunto defumado, presunto salgado
a type of meat cut from a pig's thigh, usually smoked or salted
presunto, pernil
meat that is cut into thin and long pieces then dried or smoked
carne seca, jerky
a highly seasoned and smoked beef or pork meat
pastrami, carne altamente temperada e defumada
smoked or salted Italian ham eaten in very thin slices
prosciutto, presunto italiano curado
a small, flattened portion of ground meat or other ingredients, often used as a base for burgers or sandwiches
hambúrguer, bolinho de carne
a thin piece of bacon
fatia, tira
thin slices of salted or smoked pork, often fried and eaten in meals
bacon, toucinho
a thick, ground meat patty that is typically seasoned and grilled or fried
bife picado, hambúrguer
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