Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best.
Section 5: Meat
Random, sketchy meat abound on the meat front, and I fear that I have not done myself justice by being so strict on the rules. For example, on the over 15 types of salami or cured sausages, I just cannot indicate that I have eaten any of them as I am not sure that I have eaten that variety.
Just like the dairy section, I am looking forward to going and meeting some of the butchers at the local markets around Toronto and some of the organic farmers and forming relationships to get advice on some of the harder and more obsqure things. We are so fortunated to have some of the best in the country doing some really interesting things close to us and already I thoroughly enjoy going to Cambrae's and the Healthy Butcher. There are also some really good individuals selling game, wild birds and all variety of sausages and cold cuts at the St. Lawrence Market.
The other thing that my friend LR has made me realize is going to be very exciting about this whole endeavour is going to be the new recipie side of things. How are you going to cook a Woodcock to make it taste lovely? What exactly do you serve Woodcock with other than good friends and a great Red? This is getting more and more exciting.
I was surprised to not see elk and boar on the list. Two game staples that I just assumed would make an appearance.
Section 5: Meat
- Akita Hinai-jidori Chicken
- Guinea Fowl
- Volaille de Bresse
- Red Grouse
- Imperial Peking Duck
- Challans Duck
- Kelly Bronze Turkey
- Bourbon Red Turkey
- Squab
- Quail
- Toulouse Goose
- Graylag Goose
- Partridge
- Pheasant
- Gadwell
- Teal
- Golden Plover
- Ptarmigan
- Snipe
- Woodcock
- Tinamou
- Paca
- Hare
- Rex du Pioitou
- Moose
- Roe Deer
- Reindeer
- Springbok
- Ostrich
- Tuscan Wild Boar
- Suckling Pig
- Gloucester Old Spot Pork
- Aveyron Lamb
- Gower Salt Marsh Lamb
- Fat-tailed Sheep
- Goat
- Vilsau Mutton
- Isard
- Piedmont Veal
- Limousin Veal
- Aberdeen Angus Beef
- Bison
- Kobe Beef
- Horsemeat
- Rattlesnake
- Mississipi Alligator
- Kangaroo
- Escargot de Bourgogne
- Bee Larve
- Giant Water Beetle
- Leaf-Cutter Ant
- Veal Sweetbread
- Lamb's Kidney
- Bull's Testicle
- Lamb's Brain
- Calf's Liver
- Ox Cheek
- Pig's Feet
- Bone Marrow
- Sheep's Head
- Tripe
- Foie Gras de Canard
- Hungarian Goose Liver
- Confit
- Qalaya
- Rillette
- Pate de Campagne
- Nduja
- Chorizo Iberico de Bellota
- Chorizo Riojano
- Salchichon de Vic
- Felino Salami
- Chinese Sausage
- Kabanos
- Linguica
- Saucisson d'Arles
- Soppressa del Pasubio
- Soppressata di Calabria
- Finocchionia Salami
- Salami di Cinghiale
- Rugenwalder Teewurst
- Thuringer Leberwurst
- Merguez
- Mititei
- Alheiras de Mirandela
- Jesus de Morteau
- Andouille de Vire
- Zampone di Modena
- St Gallen Bratwurst
- Thuringer Rostbrawurst
- Weisswurst
- Figatellu
- Loukaniko
- Cumberland Sausage
- Kaszanka
- Botifarra Dolca
- Morcilla Dulce/Black Pudding
- Morcilla de Burgos
- Oak-Smoked Back Bacon
- Peameal Bacon
- Guanciale
- Hangikjot
- Yunnan ham
- Smithfield Ham
- Bradenham Ham
- Black Forest Ham
- Culatello di Zibello
- Coppa Piacentina
- Jamon Iberico de Bellota
- Lomo Iberico de Bellota
- Pancetta
- Serrano Ham
- Prosciutto di San Daniele
- Jambon d'Ardenne
- Spalla Cotta di San Secondo
- Lountza
- Wedzonka Krotoszunska
- Lardo di Colonnata
- Westphalian Ham
- Tiroler Speck
- Bresaola dell'Ossola
- Bundnerfleisch
- Pastirma
- Mocetta
- Smoked Ox Tongue
- Zebra Biltong
- Llama Charqui
- Sovas
Random, sketchy meat abound on the meat front, and I fear that I have not done myself justice by being so strict on the rules. For example, on the over 15 types of salami or cured sausages, I just cannot indicate that I have eaten any of them as I am not sure that I have eaten that variety.
Just like the dairy section, I am looking forward to going and meeting some of the butchers at the local markets around Toronto and some of the organic farmers and forming relationships to get advice on some of the harder and more obsqure things. We are so fortunated to have some of the best in the country doing some really interesting things close to us and already I thoroughly enjoy going to Cambrae's and the Healthy Butcher. There are also some really good individuals selling game, wild birds and all variety of sausages and cold cuts at the St. Lawrence Market.
The other thing that my friend LR has made me realize is going to be very exciting about this whole endeavour is going to be the new recipie side of things. How are you going to cook a Woodcock to make it taste lovely? What exactly do you serve Woodcock with other than good friends and a great Red? This is getting more and more exciting.
I was surprised to not see elk and boar on the list. Two game staples that I just assumed would make an appearance.
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