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What is the Aitchbone?

The back section of the pelvic bone on an animal. It is often removed from the surrounding meat before cooking in order for the meat to cook more evenly...

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What is Agnello?

The Italian term for lamb.

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What is Agneau?

The French word for lamb.

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What is a Agrinion Olive?

A large, light green, Greek olive that is brine-cured (salty) and contains soft-textured, delicately flavored meat.

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What is Affumicato?

An Italian term used to describe meat that is smoked.

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