Übersetzung für "Schweinekeule" in Englisch

Try the especially traditional local meal — smoked pork shank with mashed potatoes and horse radish and stewed cabbage.

Hungarian mushroom soup, Cellar-Goulash (leg of pork, sausage cooked with potatoes)

Coppa is made from the neck muscles of a pig.

Cellar-Goulash (leg of pork, sausage cooked with potatoes)

We organize wine tastings and we also offer homemade cold cuttings and pork leg.

On request we are able to provide grilling steaks, sausages or pork leg on our terrace.

Baden Dry Cured Ham is air-dried core ham cut from the centre of the pork leg.

But the leg of pork and wild boar we were tempted to taste them and they could not.

The latter boasts ancient vaulting, beneath which our friendly staff can serve you a range of international and Czech specialities such as Pilsen goulash infused with garlic and marjoram, and pork knuckle served on a wooden board with two types of mustard and fresh horseradish sauce.

The first is prepared with pork loin scored with a knife, seasoned with salt and pepper, made into sausage and left to age.

Also because the 'prosciutto' ham, traditionally, is not made in the Trentino but, instead, the pork leg is used to make salamis and sausages.

The six prosciutto hams certainly came from San Daniele where the art of salting and seasoning the pig’s leg had the best conditions due to the climate of the territory.

A low pH-value of the meat of the pork shoulder facilitates salt uptake, while a high pH-value impedes salt uptake.

The sausage has a mixture composed of a leg of pork , choice and sectioned, and as part of the bacon fat is added.

The pork leg must be prepared, as a minimum, twenty-four hours before the dinner of Christmas or new year.

The coppiette in the Ciociara region are, in fact, today made from pork meat (from the pig’s leg).

Selected pork ham obtained from national pigs, which are born, raised and slaughtered in Italy, boneless, well trimmed off, salted through injection of brine, massage in tumbler and computer monitored through all steps of the process, ovencooked in stamps with steam.

This is obtained from lean meat taken from a leg of pork, minced finely, flavoured with salt and spices, packed into natural intestines and put under a press for some time.

With an order of refried beans, guacamole, salsa and your choice of 6 corn tortillas or 4 flour tortillas – Marinated and pan fried pork leg.

It is produced from a whole leg of pork from a pig reared and fattened in the region.

Dried skin of the pig covering the whole ham (with the exception of the cut).

A stay in the region is also an opportunity to get to know its folklore, customs and way of life, as well as the rich culinary offering of traditional meals such as cottage cheese with sour cream, corn-flower cakes, blood sausage with buckwhe at porridge, pasta shreds with sour cabbage, smoked, dried and cooked pork shank and many others.

Prosciutto Dobro contains only two ingredients – hind leg of pig, obtained only from fresh pork produced from Slavonian pigs, and salt from the Adriatic Sea, which is added in minimum quantities.

On the grill, Nowadays usually Broil to vary the flavors, some pork matambrito, a pork leg of lamb and all heterodoxy, fatty fish steaks: tuna, the sea salmon.

Stews and meat stew, the roasted pork leg, subtropical fruit and sweets ("truchas de batata " (pastry made of small sweet potato), "huevos mole " (dessert made from yolks eggs and a paste of barley wheat flour or corn), "tarta vilana " (potato cake), and so on) alternate with international cuisine.