Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
520
Table 16.1. Common Processed Meats
Meat Description
Bacon The cured and smoked belly of the hog. Available sliced shingle style or on
parchment paper ready to grill.
Beef, dried Also known as chipped beef. A slow-cured product made from beef round;
cured, smoked, dehydrated, and thinly sliced. Available in cans, jars, and vacuum
packages.
Bologna Made of cured beef and pork; finely ground with seasonings similar to those in
frankfurters. Available in rings, rolls, or slices of various diameters; fully cooked
and ready to serve.
• Beef bologna: made exclusively of beef and has a definite garlic flavor.
• Meat bologna: a mixture of beef and pork.
• Poultry bologna: made of chicken or turkey or a combination of chicken and
turkey.
Bratwurst Pork or a pork and veal mixture, highly seasoned, made in links slightly larger
than frankfurters. Available both fresh and fully cooked.
Braunschweiger Liver sausage that has been smoked after cooking or includes smoked meats as
ingredients.
Chorizos Dry pork sausage of Spanish origin; meat coarsely cut, smoked, highly spiced
and hot to the palate; size similar to large frankfurters or bulk style.
Ham Cured pork leg available with bone in or boneless; sold in a variety of forms,
dry cured or with water added for economy, tenderness, and a juicy flavor.
Generally supplied fully cooked and ready to heat and serve.
Knockwurst (or Similar in ingredients to frankfurters and bologna, with garlic added for
knackwurst) stronger flavor; made in wide natural casings or in skinless style; fully cooked
but usually served hot; also known as knoblauch or garlic sausage.
Liverwurst, Finely ground selected pork and livers; seasoned with onions and spices; may
liver sausage also be smoked after cooking or may include smoked meat such as bacon.
Luncheon meat Chopped pork, ham and/or beef, seasoned and ready to serve. Available in
loaves, in cans, and in vacuum packages, sliced.
Mettwurst Cured beef and pork ground and lightly seasoned with allspice, ginger, mustard,
and coriander; smooth, spreadable consistency; cooked before serving.
Pastrami Flat pieces of lean beef, dry cured, rubbed with a paste of spices, and smoked.
Polish Coarsely ground lean pork with beef added, highly seasoned with garlic;
sausage frequently referred to as kielbasa, once a Polish word for all sausage.
Pork sausage, Made only from selected fresh pork; seasoned with black pepper, nutmeg,
fresh and rubbed sage; sold in links, packaged patties, or bulk; thorough cooking
required.
Pork sausage, Made of selected fresh pork; ground more coarsely than other fresh pork
fresh country sausage; generally sold in casings, but also in bulk and links; thorough cooking
style required.
Pork sausage, Fresh pork sausage, mildly cured and smoked; thorough cooking required.
smoked
country style
Salami General classification for highly seasoned dry sausage with characteristic fermented
flavor; usually made of beef and pork; seasoned with garlic, salt, pepper,
and sugar; most air dried and not smoked or cooked (cooked salamis are
not dry sausage).
Salami, cooked Made from fresh meats; cured, stuffed, then cooked in a smokehouse at high
temperatures; may be air dried for a short time; softer texture than dry and
semidry sausages (cooked salamis are not dry sausage); refrigeration required.