smoked meat
Smoked meat (Bavarian and Austrian also smoked meat , Austria and in parts of Bavaria also smoked meat ) is a general term for by pickling and cold smoking preserved meat pieces, usually from bovine or pig . It can be eaten thinly sliced like ham or cooked as part of hot and cold dishes.
The Hamburg smoked meat is made from the upper shell or the tail of the beef. It was originally used as provisions for boat trips. It is typically boiled, sliced thinly after cooling and served with grated horseradish . In Austria it is traditionally served hot at farmers feasts.
In the Rhenish and Westphalian cuisine , smoked meat is sometimes referred to as nail meat because it is hung up to dry on a nail. In the Rhineland, horse meat was often used for this purpose; in Westphalia it is usually air-dried and unsmoked beef.
supporting documents
- ↑ Berthold Heizmann with the collaboration of Dagmar Hänel: From apple cabbage to cinnamon bun. The lexicon of Rhenish cuisine . Greven, Cologne 2011; P. 174. ISBN 978-3-7743-0477-2 .
literature
- Richard Hering: Lexicon of the kitchen . Internationally recognized reference work for modern and classic cuisine. 24th edition. Pfanneberg, Haan-Gruiten 2009, ISBN 978-3-8057-0587-5 .
- Erhard Gorys : The new kitchen dictionary . 11th edition. dtv, Munich 2007, ISBN 978-3-423-36245-0 .
Web links
- Smoked . Entry in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .