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Murray's Cheese - Cheese products
Category: Food and Drink > Meat produce
Date & country: 06/04/2012, US
Words: 87

Starter cultures are often used to initiate fermentation in dry cured sausages. Aggressive acidification creates an imbalanced sharpness where the tangy flavor overwhelms. Larger producers bent on fast curing will acidify more quickly, sacrificing flavor for turnaround

Measured by pH. The lower the pH level, the higher the acidity of the measured substance. The higher the pH level, the lower the acidity of the measured substance. The acidity level is an important part of controlling spoilage in fermented sausages

Artisan meats are small volume meat, often produced using traditional methods of production, generally with a greater commitment to sustainable sourcing

Bacon is a cut of meat taken from the sides, belly, or back of a pig that has been cured, smoked, or both

Ubiquitous one-celled organisms, which are involved in fermentation. In the sausage curing process, bacteria are imperative. They promote acidification, the advancement of flavor, and fermentation

Increase yield, but also stabilize a meat emulsion and improve cook yields. Also disguised under the following names

Blood Sausage
Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices and stuffed into a casing

Boudin Blanc
Ground pork and fat (without blood), often with the addition of chicken, milk, bread and seasonings and then stuffed into a casing

Boudin Noir
A dark-hued French style blood sausage

Breakfast Sausage
Fresh pork sausage made of highly seasoned ground meat. Most commonly served as patties or links fried or grilled

Air-cured salted beef round that is aged about two or three months until it becomes purple in color. Rich, lean and tender

Used in the brining/curing process, brine is a blend of water, salt, and additional flavoring (such as maple syrup or spices). Brine is used to advance flavor development and impede mold growth.

See Cacciatorini

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced entirely with pork. It is seasoned with black pepper, garlic, spices, dry white wine, and packed into a small natural casing measuring approximately 4 to 8 inches in length (10 to 18 cm) and 1 inch (3 to 4 cm) in diameter. It is then dry aged for one month or longer. Dry sausages such as Italian Cacciatorini are commonly thought of as hunter style salami, since it is made as a small rustic salami to be carried in hunter's pockets and eaten as a lunch meal. This product may also be referred to as cacciatore (translated into hunter in Italian)

Traditional casings refer to the outer-coverings of animal organs, such as the intestines or bladder. The casing can be of various lengths, sizes and thicknesses, and greatly affects the aging potential of meat inside. Casings may also be made of synthetic materials, such as collagen. Natural casing are completely edible (although some people do not enjoy the tough or chewy consistency that they may impart), but we highly recommend removing synthetic casings before eating cured meat

Celery Juice
Often used as a

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with piment

Meat poached in fat and stored within the fat until it

Cooked Meat
Meat that has been heated as a form of preservation

Coppa (or Capicola)
Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole. The name coppa is Italian for nape, while capicola comes from capo

A traditional pork salame from the Brianza region in northern Italy. Made from a coarse paste seasoned with pepper, garlic and wine

Special variety of prosciutto made with a fraction of the normal cut and aged; may be cured with wine

Designation of Origin
Various European countries bestow the honor Controlled Designation of Origin on foodstuffs of the highest quality, often produced using traditional methods, and usually reflecting a unique environment that promotes distinctive flavor characteristics. Examples include D.O.P. (Italy), D.O. (Spain), and P.D.O. (UK)

Simple chain sugar used as a form of sugar for lactic bacteria to

Meat that has been preserved without the use of brine

Duck Fat
Rendered fat from a duck, often used for cooking or confit

Organic protein-like compounds that act as catalysts in the breakdown of many organic substances. They are responsible for the human body

Italian cured meat from Parma; characterized by long, skinny, encased shape, slow aging and smooth texture

The seed of the fennel plant; a common ingredient in dry-cured sausages, imparting a licorice flavor

The cultivation of harmless bacteria that acidify meat to protect it from potentially harmful bacteria. Fermentation occurs in dry-cured sausages, and just like cheese, helps preserves the raw ingredient

Strictly increase yields by picking up water and

Typical Tuscan salami flavored with fennel seeds

Flavor Enhancers
Also disguised under the following names Monosodium glutamate (MSG), hyrdolized proteins, yeast extracts

Used for flavor

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork but may also contain beef, and is seasoned with garlic, salt, black and white peppercorns, fennel seeds and red or white wine

Refers to the size to which the meat is chopped for sausages

Guanciale is a kind of unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek

Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion

Hot Dog
A hot dog is a type of fully-cooked, emulsified sausage of soft, even, texture and flavor that may be smoked

Spanish term for Ham

Jamon Iberico
Type of Jamon (Spanish ham) made from 75% Black Iberian Pig, a breed that mainly eats acorns. There are 3 classifications for Jamon Iberico

Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid and then dried with low heat (usually under 70

Coarsely ground lean pork with beef added; highly seasoned with garlic; originally a Polish word for all sausage

Lactic Acid Starter Culture
Initiates the curing process and extracts moisture out of meat

A simple, cold-smoked completely dried sausage, similar to jerky

Pig fat cured with rosemary and other spices

Finely ground, selected pork and livers; seasoned with onions and spices; may also be smoked after cooking or may include smoked meat such as bacon

The controlled storage of meat. Different meats require different temperature, humidity, and air flow for optimal maturation

Red, spicy sausage from North Africa. Typically made with lamb or beef and flavored with a wide range of spices. Paprika, cayenne, and/or harissa contribute to the red color

Often used for lactose/milk sugar to initiate the fermentation process

Milk Powder
Used as a meat binder

A growth of minute fungi on vegetable or animal matter, commonly seen as a fuzzy covering Ambient mold can naturally adhere to the casing of a cured meat. There is no danger in black, green, and blue molds that you find on the outer covering of cured meat, whereas red mold is a sign of spoilage.

Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic and anise; smoked at high temperature; air dried

Natural Smoke
Refers to smoke made from burning natural substances to gently flavor meats. It is used in comparison to

A substance typically found in saltpeter and celery juice which, with the help of certain salt-tolerant bacteria, can convert into nitrite.

Northern Style
Moister, sweeter, and usually smoked and/or cooked sausage of northern Europe, whose cool humid climate made drying difficult

Unlike American bacon that comes from the sides and belly, this Italian-style bacon is made just from the pork belly and is salt-cured, not smoked

Flat pieces of lean beef, dry cured, rubbed with paste of spices and smoked. It

Made from pork and beef and seasoned with red and black pepper, this is an American version of dry, spicy Italian salami

The acidity level. The acidity is particularly important in dry-cured fermented meats, as an increase in acidity inhibits the growth of potentially harmful bacteria.

Increase the water binding capacity of cured products, which increases the yield of the product and improves retention of brine

Savory, fatty, and moist boneless pork roast served with skin of Italian origin

The meat from a pig

Potassium Sorbate
Sterilizing agent used as an extreme measure; often imparts a residue and off-taste

Italian word for ham, in English used to denote aged, dry-cured, spiced ham, usually sliced thinly and served without cooking

Prosciutto di Parma
Dry-cured ham from Parma in Italy, made from pigs fed whey of Parmigiano-Reggiano, resulting in a distinct nutty taste

The singular version of salami

Salame Rosa
Salame Rosa is a cooked salame (salame cotto) of grand proportions with origins in the city of Bologna, Italy. Made with prime cuts from the shoulder coarsely chopped to create a distinctive mosaic face and speckled with small cubes of plate fat cut from high on the hog loin. Slow roasted for 10 hours with dry heat and a hint of natural fruitwood smoke. Mildly seasoned with coriander, white pepper and mace, and studded with pistachio nuts

Italian for fermented and dried sausages of varying diameters, ground coarse, medium or fine depending on the type and provenance. Traditional Italian salame is generally made from pure pork. Soppressata, Salame Toscano and Salame Gentile are examples of dry salami

Protects meat from spoilage by reducing the moisture content, makes meat more tender, and translucent in appearance

Potassium nitrate. Originally found as an impurity in the sea salt used for curing meats

Italian for salted, cured cuts of meat or sausages made primarily from pork. Salame, fresh sausage, prosciutto and mortadella are all examples of salumi

Saucisson Sec
Dry-cured pork sausage with a bit of garlic and pepper; traditionally made in the French countryside

A prepared food, usually made from ground meat, animal fat, salt and spices, typically packed in a casing

Serrano Ham
Dry-cured Spanish Ham; similar to Italian Prosciutto

Typically used in reference to hot dogs that have no casing. The emulsified meat is stuffed into a casing, cooked, cooled, and then the casing is removed

Sodium Nitrite
May be added in small quantities directly to meat; also results from bacteria that convert sodium nitrate to sodium nitrite. Gives meat the characteristic pink or red color, imparts the characteristic flavor of cured meat products, prevents bacterial growth, prevents the development of rancidity, which leads to extended shelf life

A preparation of bacteria that, when added to milk, consumes lactose and produces lactic acid. The resulting acidification is one of the preserving techniques used in cheese making.

Salt and cold-smoked cured ham from the Alto-Adige region of Italy. Made from the de-boned hind leg of a pig that is spiced, dried and smoked and aged 5 months.

Used for the lactic bacteria to

Pate molded in a terrine

Uncured Bacon
Bacon without the addition of Nitrates. Often uncured bacon incorporate celeery juice, which has natural nitrates that convert to nitrites during the curing process and perform the same function as nitrites

Deer meat

Water is a carrier for other ingredients, and can be used to improve the juiciness and yield of the finished product

Whey Powder
See Milk Powder

Used for flavor and to help the fermentation process

German word for sausage