Copy of `Murray's Cheese - Cheese products`
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Murray's Cheese - Cheese products
Category: Food and Drink > Meat produce
Date & country: 06/04/2012, USA
Words: 87
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Acidification 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
Acidity 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(al) Artisan meats are small volume meat, often produced using traditional methods of production, generally with a greater commitment to sustainable sourcing
Bacon Bacon is a cut of meat taken from the sides, belly, or back of a pig that has been cured, smoked, or both
Bacteria 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
Binders 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
Bresaola Air-cured salted beef round that is aged about two or three months until it becomes purple in color. Rich, lean and tender
Brine 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.
Cacciatore See Cacciatorini
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)
Casing 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
Chorizo Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with piment
Confit 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
Crespone A traditional pork salame from the Brianza region in northern Italy. Made from a coarse paste seasoned with pepper, garlic and wine
Culatello 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)
Dextrose Simple chain sugar used as a form of sugar for lactic bacteria to
Dry-Cured Meat that has been preserved without the use of brine
Duck Fat Rendered fat from a duck, often used for cooking or confit
Enzymes Organic protein-like compounds that act as catalysts in the breakdown of many organic substances. They are responsible for the human body
Felino Italian cured meat from Parma; characterized by long, skinny, encased shape, slow aging and smooth texture
Fennel The seed of the fennel plant; a common ingredient in dry-cured sausages, imparting a licorice flavor
Fermentation 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
Fillers Strictly increase yields by picking up water and
Finocchiona Typical Tuscan salami flavored with fennel seeds
Flavor Enhancers Also disguised under the following names Monosodium glutamate (MSG), hyrdolized proteins, yeast extracts
Garlic Used for flavor
Genoa 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
Grind Refers to the size to which the meat is chopped for sausages
Guanciale 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 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
Jamon 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 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
Kielbasa 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
Landjager A simple, cold-smoked completely dried sausage, similar to jerky
Lardo Pig fat cured with rosemary and other spices
Liverwurst 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
Maturing The controlled storage of meat. Different meats require different temperature, humidity, and air flow for optimal maturation
Merguez 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
Milk Often used for lactose/milk sugar to initiate the fermentation process
Milk Powder Used as a meat binder
Mold 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.
Mortadella 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
Nitrate 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
Pancetta 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
Pastrami Flat pieces of lean beef, dry cured, rubbed with paste of spices and smoked. It
Pepperoni Made from pork and beef and seasoned with red and black pepper, this is an American version of dry, spicy Italian salami
pH 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.
Phosphates Increase the water binding capacity of cured products, which increases the yield of the product and improves retention of brine
Porchetta Savory, fatty, and moist boneless pork roast served with skin of Italian origin
Pork The meat from a pig
Potassium Sorbate Sterilizing agent used as an extreme measure; often imparts a residue and off-taste
Prosciutto 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
Salame 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
Salami 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
Salt Protects meat from spoilage by reducing the moisture content, makes meat more tender, and translucent in appearance
Saltpeter Potassium nitrate. Originally found as an impurity in the sea salt used for curing meats
Salumi 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
Sausage 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
Skinless 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
Sopressata 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.
Speck 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.
Sugar Used for the lactic bacteria to
Terrine 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
Venison Deer meat
Water 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
Wine Used for flavor and to help the fermentation process
Wurst German word for sausage
