Wednesday, December 3, 2008

Section 5: Meat: Items 494 - 622

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

  1. Akita Hinai-jidori Chicken
  2. Volaille de Bresse
  3. Challans Duck
  4. Kelly Bronze Turkey
  5. Gadwell
  6. Paca
  7. Rex du Pioitou
  8. Tuscan Wild Boar
  9. Gloucester Old Spot Pork
  10. Aveyron Lamb
  11. Gower Salt Marsh Lamb
  12. Vilsau Mutton
  13. Isard
  14. Piedmont Veal
  15. Bee Larve
  16. Giant Water Beetle
  17. Lamb's Kidney
  18. Bull's Testicle
  19. Lamb's Brain
  20. Calf's Liver
  21. Ox Cheek
  22. Pig's Feet
  23. Bone Marrow
  24. Sheep's Head
  25. Hungarian Goose Liver
  26. Qalaya
  27. Pate de Campagne
  28. Chorizo Iberico de Bellota
  29. Chorizo Riojano
  30. Salchichon de Vic
  31. Felino Salami
  32. Chinese Sausage
  33. Saucisson d'Arles
  34. Soppressa del Pasubio
  35. Soppressata di Calabria
  36. Finocchionia Salami
  37. Salami di Cinghiale
  38. Thuringer Leberwurst
  39. Alheiras de Mirandela
  40. Jesus de Morteau
  41. Andouille de Vire
  42. Zampone di Modena
  43. St Gallen Bratwurst
  44. Figatellu
  45. Morcilla de Burgos
  46. Oak-Smoked Back Bacon
  47. Yunnan ham
  48. Bradenham Ham
  49. Culatello di Zibello
  50. Coppa Piacentina
  51. Jamon Iberico de Bellota
  52. Lomo Iberico de Bellota
  53. Spalla Cotta di San Secondo
  54. Lountza
  55. Wedzonka Krotoszunska
  56. Lardo di Colonnata
  57. Westphalian Ham
  58. Bresaola dell'Ossola
  59. Bundnerfleisch
  60. Mocetta
  61. Smoked Ox Tongue
  62. Zebra Biltong
  63. Llama Charqui
  64. Sovas

Meat: 31/128

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.

1 comment:

Anonymous said...

Hey, what a coincidence! I'm part of the team who's translating this book into Portuguese to be published in Brazil (I'm working on the meats section) and I live in Toronto.

I ran into your blog during my endless researh.

You really gotta be bold to try all that stuff! I'll try to follow your adventures!

All the best,