Translation of "Bauchfleisch" in English

The meat is streaky and has a similar fat content as belly meat.

The main ingredients are pancetta (Italian spiced bacon), pork rind, cheek and shoulder.

In the same way as tuna belly, it is covered with olive oil.

Cut the pork belly into medium-thick strips (around 2.5 cm high and wide, 0.7 cm thick).

Selected italian pork sausage: lean pancetta is mixed with salt and spices such as pepper, chilli and garlic.

For this I buy streaky pork without bones which I cut up into squares of roughly four centimetres.

Fry the cut bacon and onion in a frying pan and add the sliced spicy sausages.

Whereas, for the rural pizza, he suggests: «When you have put the yeast with two pounds of flour, after ten hours you will add another two pounds, four eggs, four ounces of sugar, a little salt, ten ounces of lard, warm water as necessary and slices of provatura cheese, prosciutto or ‘ventresca’.

Through the slow cooking, the pork belly becomes luscious, melt-in-your-mouth soft, where its fat content is concerned.

Today people refer to Crescentine as Tigelle. Grill presses are now used to cook the Crescentina instead of the stack of stones. The way to eat Tigelle is to cut it open in half and stuff it with various types of cured meats and cheeses. But the best and traditional way to eat Tigelle is to spread lard and a generous sprinkling of Parmigiano Reggiano between the two hot slices.

On the basis of the present solution according to the invention, it has therefore been possible to develop a device and a method for introducing liquid into meat, which makes it possible to introduce, even simultaneously introduce water, brines, stabilizers, seasoning liquids and/or other liquids even into meat that contains bones and/or cartilage or connective tissue, such as into slaughtered animal bodies of poultry, for example, but also into legs and belly meat, in highly effective manner, with a robust structure, at great reliability, within a very short period of time, on almost any existing transport device, even on a slaughtering conveyor belt, in needle-free manner, adapted to the anatomy of the slaughtered animal body, in precisely defined, even very small amounts, at a minimized injection amount tolerance.

The invention is therefore based on the task of developing a device and a method for introducing liquids into meat, which eliminates the aforementioned disadvantages of the state of the art and makes it possible to introduce, even simultaneously introduce water, brines, stabilizers, seasoning liquids and/or other liquids even into meat that contains bones and/or cartilage or connective tissue, such as into slaughtered animal bodies of poultry, for example, but also into legs and belly meat, in highly effective manner, with a robust structure, at great reliability, within a very short period of time, on almost any existing transport device, even on a slaughtering conveyor belt, in needle-free manner, adapted to the anatomy of the slaughtered animal body, in precisely defined, even very small amounts, at a minimized injection amount tolerance.

On request we also prepare a continental breakfast: eggs, bacon, bread, meats and cheeses.

This festival, devised to ensure the survival of local cuisine and traditional flavours, puts Orvieto firmly on any gastronomic and/or wine map. We should not forget, however, that it was the local farming community that provided many of the impulses and influences found in Orvieto cuisine: think of potato and truffle dumplings, "pancotto", chickpea and chestnut soup, "ventresca" with sage and vinegar, "curato" steak, "drunk" chicken, San Giuseppe fritters, "ciambellone" with wine.

Valcárcel chooses the best belly loins and prepares them separately by hand, to maintain the exceptional qualities of this delicacy.

This dish can include: “ossocollo” also known as air-cured pork meat, bacon, salami, or the traditional “sopressa”.

Specialising in home cooked food, the highlights on its menu are the tuna belly and the scrambled egg with mushrooms.

If you like things to be hearty, you should grill fattier pieces, such as belly, in a tray so that no fat drips onto the fire.

Tuna in an onion sauce, raviolis with tuna belly, carrots prepared in local style, rice with thistles, octopus with chick peas, suckling pig stew… Tapas and meals for all tastes.