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18 relations: Bacteria, Charcuterie, Fermentation, François Rabelais, France, Génépi, Lactobacillus sakei, Laguiole cheese, List of sausages, Listeria, Pork, Potassium nitrate, Roquefort, Salami, Salchichón, Saucisson de Lyon, Sausage, Summer sausage.
Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Charcuterie
Charcuterie (or; northern or southern, from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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François Rabelais
François Rabelais (between 1483 and 1494 – 9 April 1553) was a French Renaissance writer, physician, Renaissance humanist, monk and Greek scholar.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Génépi
Génépi or génépy (in French) or genepì (in Italian) is a traditional herbal liqueur or aperitif popularized in the Alpine regions of Europe.
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Lactobacillus sakei
Lactobacillus sakei is a bacterium species in the genus Lactobacillus.
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Laguiole cheese
Laguiole (locally), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France.
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List of sausages
This is a list of notable sausages.
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Listeria
Listeria is a genus of bacteria that, until 1992, contained 10 known species, each containing two subspecies.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Potassium nitrate
Potassium nitrate is a chemical compound with the chemical formula KNO3.
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Roquefort
Roquefort (or;; from Occitan ròcafòrt) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses.
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Salami
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.
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Salchichón
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.
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Saucisson de Lyon
Saucisson de Lyon is a large sausage made from minced beef and diced bacon.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Summer sausage
Summer sausage is an American term for any sausage that can be kept without refrigeration until opened.
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