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Description Platter of jamón ibérico with beer and pan con tomate. According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any ...
Conch. Concha (lit.: " mollusk shell" or "inner ear") is an offensive word for a woman's vulva or vagina (i.e. something akin to English cunt) in Argentina, Colombia, Chile, Ecuador, Paraguay, Peru, Uruguay and Mexico. In the rest of Latin America and Spain however, the word is only used with its literal meaning.
Pig Latin is a language game, argot, or cant in which words in English are altered, usually by adding a fabricated suffix or by moving the onset or initial consonant or consonant cluster of a word to the end of the word and adding a vocalic syllable to create such a suffix. [1] For example, Wikipedia would become Ikipediaway (taking the 'W' and ...
Chicharrón is made of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor. Pork chicharrón is normally served only on Sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn ( maize ).
Al pastor (from Spanish, "shepherd style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts of the country, where it is largely found.
In Hindi, tipak, tipak. In Hungarian, csöp-csöp, csip-csöp ( csöpp or csepp is also the word for "drop") In Indonesian, tik tik. In Italian, plin plin, plop plop. In Japanese, ポツポツ ( potsu potsu ), pota pota ポタポタ. In Korean, ttokttok 똑똑, ttuk-ttuk 뚝뚝. In Latvian, pik pik, pak pak, pakš pakš.
Jamón ( Spanish: [xaˈmon]; pl.: jamones) is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. [1] [2] It is also regularly a component of tapas. [3] [4] Most jamón is commonly called jamón serrano in Spain. [5]
Suckling pig being grilled at La Paloma fair in Madrid, among ribs and other pork produce. A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines.