Ingrediente alimentare - Tipuri de carne și organe

meat that is from a cow

carne de vită

meat from a pig, eaten as food

carne de porc

meat of chickens, turkeys, and ducks

pasăre

meat of a young cow

carne de vițel

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

burtă

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

tripe

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

carne de vită sărată

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

carne conservată

a type of meat that has been minced or finely chopped

carne măcinată

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

șuncă

the flesh of a chicken that we use as food

pui

meat of a duck, eaten as food

rață

meat of a goose, eaten as food

gonci

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

curcan

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

pui de porumbar

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

prepeliță

meat of a grouse, eaten as food

grouse (carne)

meat of a pheasant, eaten as food

fazan (carne)

the liver of an animal that can be cooked and eaten

ficat

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

carne roșie

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

carne albă

‌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

cârnați

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

sărat

cooked meat that is sliced before sale and eaten cold

mezeluri

meat of African wild animals eaten as food

carne de vânătoare

animal brains that are used as edible meat

creier de porc

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

limbă

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

rinichi

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

pâine dulce

(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 închisă la culoare

flesh from a fish that we use as food

pește

meat of an adult sheep

carne de oaie

meat of a deer, eaten as food

carne de cerb

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

carne de capră

meat that is from a young sheep

carne de miel

meat from a rabbit, eaten as food

iepure

a tough part of meat that is hard to eat

cartilaj

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

calamar

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

mahi-mahi

meat that is finely chopped or ground, typically beef

carne tocată

the meat of a lobster as food

homar

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

carne conservată

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

icre

the flesh of a young cod

cod tânăr

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

fructe de mare

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

organizme interne

thin slices of cooked meat that are eaten cold

mezeluri

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

confit

the meat of a crab that can be eaten

carne de crab

meat of a young duck, eaten as food

rața tânără

meat of a bird, eaten as food

pasăre

meat of a guinea fowl, eaten as food

pintada

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

hering afumat

the edible meat obtained from horses

carne de cal

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

partridge

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

pui prăjit

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

curățat

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

ton

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

scoică

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

vânătăi

the fatty tail end of a roast chicken or turkey

nasul pastorului

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

pui despicat

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

abalon

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

stridie