The French word for the variety of pork preparations that are cured, smoked, or processed. This includes sausages, hams, pates, and rillettes. This term may also imply the shop in which these products are sold and the butchers who produce it.
To divide a food into smaller portions, usually with a knife or scissors.
To mix shortening with dry ingredients using a pastry blender, knife or fork. Usually applied to pastry making.
A small Piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into the shape of a cutlet.
A cousin to the squid, that is also prized for its ink sac as well as its flesh.