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Glossary - Food - Meat   Showing 1-5 of 0 Articles   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... View and Post Feedback Posted on: 01/10/2006 | 0 Feedback(s) What is a Agrinion Olive? A large, light green, Greek olive that is brine-cured (salty) and contains soft-textured, delicately flavored meat. View and Post Feedback Posted on: 01/09/2006 | 0 Feedback(s) What is Agneau? The French word for lamb. View and Post Feedback Posted on: 01/09/2006 | 0 Feedback(s) What is Agnello? The Italian term for lamb. View and Post Feedback Posted on: 01/09/2006 | 0 Feedback(s) What is Affumicato? An Italian term used to describe meat that is smoked. View and Post Feedback Posted on: 10/06/2005 | 0 Feedback(s)   Showing 1-5 of 0 Articles   Glossary RSS Feed

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