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ОглавлениеItems and Ingredients from the Animal World
“Nothing helps scenery like ham and eggs.”
—Mark Twain
abalone * a species of edible marine snails, enjoyed raw or cooked
acacia * the most popular variety of honey among modern consumers
aileron * in culinary parlance, poultry wings or fish fins used as food
aitchbone * a beef cut lying over the buttock, or rump bone, of cattle
albacore * a commercially important table fish, being the chief source of canned tuna
albondigas * small Spanish or Latin American-style meatballs
alecs * herring; a name also sometimes given to pickled anchovies
amberjacks * a genus of food and game fish found in temperate and tropical waters
andouille * a spicy smoked pork and tripe sausage popular in Cajun cooking
angelot * a soft, rich cheese from Normandy
animelles * a culinary term for testicles, most especially from oxen and sheep, cooked and served as food
anthotyros * a fresh, “flowery” traditional Greek whey cheese
appetitost * a nutty semisoft Danish cheese made from sour buttermilk
asadero * a flavourful semisoft white cheese from Mexico
asetra * a highly prized type of caviar, obtained from the Ossetra sturgeon
asiago * a many-textured Italian cow’s milk cheese
aspic * a clear jelly obtained from meat stock used to glaze cold savoury dishes
Australorp * a breed of chicken with a reputation as a copious egg producer
axayacatl * “Mexican caviar,” aquatic insect eggs enjoyed since Aztec times
ayren * hen’s eggs, as they were known in days of yore
baconer * a pig reared solely to produce bacon
barramundi * the Asian sea bass, a popular item in Thai cuisine
bêche-de-mer * the flesh of the sea-worm, esteemed in the Far East as a delicacy
beefalo * a bovine-bison hybrid; its meat is lower in fat and cholesterol than beef
beestings * the protein-rich super-milk yielded by a cow or goat upon giving birth
beluga * the world’s most expensive type of caviar, from the fish of the same name
bierkase * a semisoft “beer cheese” originating in Germany
biltong * “buttock-tongue,” strips of lean, cured meat eaten as field rations in the veld
bindenfleisch * an air-dried beef product from Switzerland
blacang * a Malaysian fermented shrimp paste, also known as terasi
bloater * a whole herring soaked in brine before being smoked
blutwurst * German “blood” or black pudding
bockwurst * traditional German sausage made from ground veal
boerewors * South African spicy sausage
boloney * Bologna sausage
bonito * the flesh of a tunny-like food fish—a cheap substitute for skipjack tuna
bonnyclabber * a thickly clotted sour milk, somewhat akin to cottage cheese
botargo * mullet roe pressed to form rolls of fish paste or relish
boudin * French black pudding
boulette * a whiffy Flanders cheese
Boursault * an internationally popular modern French cheese made from cow’s milk
Brangus * a hardy trademarked beef cattle cross
branzino * the flesh of the sea bass used as food
bratwurst * German fresh link sausage, usually made from pork
brawn * cooked meat from the head of a pig or a calf, pressed and potted in jelly
bresaola * Lombardy air-dried salted beef
Brillat-Savarin * a triple-cream Brie named for one of the great historical gourmets
brisket * one of the nine primal beef cuts, taken from the breast of the animal
brisling * the Norwegian sprat, an abundant and versatile food fish
brynza * a feta-like cheese produced throughout Eastern Europe and Asia Minor
bucheron * a semi-aged goat’s cheese from the Loire
buckling * smoked and salted herring, gutted and throated but leaving the roe
bummalow * the “Bombay duck,” a lizardfish whose dried flesh is eaten as a relish
burrata * an Italian buffalo milk cheese, essentially a creamed mozzarella
busycon * a genus of edible sea snail; the term originally denoted a large fig
butterine * an artificial butter manufactured from animal fat with milk intermixed
caciocavallo * a semisoft, stretched-curd cheese made historically from mare’s milk
calamari * meaning “inkpot,” squid considered as a culinary resource
calico * a type of edible scallop harvested in open Atlantic waters
calipash * turtle meat, specifically the gelatinous green upper-shell portion
calipee * turtle meat, specifically the gelatinous yellow lower-shell portion
cambozola * a German blue cheese cross between Camembert and Gorgonzola
capocollo * a traditional rustic Italian-Corsican pork cold cut
capon * a rooster castrated and fattened for the pot
carcass * the bones of a cooked bird used to make stock
Caribbean lobsterette * a genus of Atlantic lobster; also, sardonically, the humble prawn as consumed by the poorer folk of the region
carnitas * “little meats,” bites of crisp Mexican pulled pork
caviar * salt-cured edible sturgeon roe; long regarded as the ultimate status food
Cayuga * a North American domesticated utility fowl bred for its eggs and meat
cervelat * the national sausage of Switzerland, a smoked pork and beef product
cervelle * the brain matter of livestock animals, cooked and served as food
chapulines * gourmet edible grasshoppers, a popular Mexican snack food
chateaubriand * a beef cut taken from the thickest part of fillet steak
cheesine * an imitation cheese product manufactured in the nineteenth century
cherrystone * a commercial denominator for an edible clam smaller than the quahog
chevaline * horse meat
chevon * goat meat
chevrotin * a soft goat’s milk cheese from Savoy
chicharrón * Mexican fried pork crackling
chicken-fixings * chicken, in part or whole, prepared as food
chine * a joint of meat comprising all or part of the animal’s backbone
chipolatas * Italian “little fingers” or pork sausages
chitterlings * pig or hog intestines prepared as food
chorizo * a smoky flavoured, paprika-spiced Iberian pork sausage
churnmilk * as buttermilk in bygone times; nowadays more properly a thin yoghurt
clochette * a textured French goat’s milk cheese distinctively shaped like a small bell
cobblecolter * turkey, in the “vulgar tongue” of yesteryear
cockles * small edible shellfish often enjoyed as a seaside snack
codfish * the flesh of the cod or similar marine fish as food
contrefilet * a steak cut, variously sirloin, striploin, or tenderloin
coral * the unfertilized roe of lobster or scallop used as food
cotechino * a large Italian pork sausage
cowheel * a beef offcut; “sole food”
crackling * in cookery, crispy pork rind; popular as either snack or side dish
crappies * edible sunfish, more often caught for home-cooking than fished as such
crawdaddies * freshwater crayfish, or rock lobster; considered a Louisiana delicacy
crème fraîche * a soured cream dairy product, heavier than plain sour cream itself
crespine * forcemeat wrapped in pork or veal caul, or omentum
crevette * shrimps or prawns as a gourmet food item, cooked and served unshelled
crottin * “horse stool,” an unpasteurized goat’s milk cheese from the Loire
crowdie * an ancient fresh cheese from the Scottish Highlands, eaten with oatcakes
crubeens * Irish pig’s trotters, traditionally boiled, battered, and fried
culatello * “little ass,” an Italian cured meat similar to prosciutto di Parma
cutlets * thin slices of meat commonly breadcrumbed prior to grilling or frying
dab * an edible flatfish, akin to the flounder, found prolifically in British waters
derma * a food product derived from animal intestines, stuffed with meal and meat
dogdrave * historically, a deep-sea food fish, most likely cod
dorado * the meat of various marine fishes, including the mahi-mahi and orata
dripping * the fatty exudate from roasted meat, occasionally eaten cold as a spread
drisheen * gelatinous Irish blood pudding
drumstick * the meaty lower portion of a chicken’s leg
duckling * the flesh of a tender young duck cooked and served as food
Dungeness * a large American crab enjoyed for its sweet and tender meat
ecrevisse * a gastronomical term for edible crustaceans, notably crayfish
eelpout * the burbot or “poor man’s lobster,” a freshwater codfish
elder * in butchery and cookery, cow’s udder in its regard as a “variety meat”
elvers * young eels fried in the manner of whitebait
Emmental * a traditional Swiss unpasteurized hard cheese
emperors * a family of tropical food fish, chief among them the pigface bream
engraulids * anchovies, in all their variety
entrecôte * a premium boned beef cut used for rib steaks
escalopes * thin slices of boneless meat for frying, typically veal
escargot * snail food as customarily denominated on posh menus; “edible snaildom”
eucalyptus * a monofloral honey best eaten raw for fullest health benefits
extrawurst * a parboiled sausage, and most popular of all Austrian cold meat cuts
faggots * traditional British minced pork offal meatballs
falsomagro * Sicilian stuffed meat roll
fatback * chunks of adipose tissue cut from a pig’s back as an article of charcuterie
feta * a rather salty and crumbly white Greek cheese made from ewe’s or goat’s milk
fiambre * Argentinian cold meat cuts
filet mignon * a lean beefsteak cut taken from the narrow end of the tenderloin
fingerling * a small or young fish, especially salmon or trout parr
finnan haddie * Scottish smoked haddock
fisnogge * in Ashkenazi cuisine, a confection or deli cut of calves’ feet in aspic
flanksteak * a cheap beefsteak cut from a cow’s side muscle; also known as bavette
fleed * internal pig fat as a food resource, before being rendered and melted into lard
flitch * a side of bacon, or occasionally salmon
flounder * a group of non-sole flatfish, at risk of overfishing and overconsumption
foie gras * a luxury meat product made from the liver of fattened domestic fowl
fondue * a sauce or dip of melted cheese
fontina * a mild Italian cheese made from cow’s or, originally, ewe’s milk
foreshank * the toughest of all beef cuts, also known as shin
frankfurters * slim cured beef and pork sausages, skinless or encased; hotdogs
frikadeller * Danish meatballs
fromage frais * a low-fat, fresh white cheese with the creamy consistency of yoghurt
fumet * reduced and seasoned game or fish stock, used as a flavouring for sauces
galena * an older popular term for salted pork
galotyri * an ancient, naturally fermented “milk cheese” from mainland Greece
gammelost * a smelly Norwegian “old cheese” made from skimmed cow’s milk
gammon * the lower portion of a bacon flitch, hind leg included; ham more generally
geoduck * neither duck nor terrestrial animal—rather, a large edible saltwater clam
ghee * Indian clarified butter, a core item in the authentic cuisine of the Subcontinent
giblets * edible fowl offal, including the gullet and guts as well as the major organs
gigot * a leg of mutton or lamb for cooking
gizzards * the stomach parts, notably the gastric mill, of a bird used as food
glair * egg white; “gleyres of ayrenn” is the term found in medieval cookery books
goldenrod * a full-bodied honey made from the nectar of the solidago plant genus
Gorgonzola * a blue-veined Italian cheese, one of the oldest of its type in the world
gosling * the flesh of a tender young goose cooked and served as food
goujons * strips of processed fish or chicken
graviera * a common Greek cheese, second in domestic popularity only to feta
gravlax * Scandinavian cured salmon, typically served sliced as an appetizer
griskin * a lean cut or portion of pork loin
grunion * a small fish species found in Californian waters, best grilled like sardines
gubbins * edible fish scraps or offal
gurnard * an edible fish option; until recently, used more often as bait than table fare
haddock * the flesh of the eponymous, commercially-important, northern food fish
haggis * a Scots savoury meat product made from the pluck and purtenance of sheep
haimation * an antique culinary sauce prepared from animal blood
hákarl * Icelandic fermented shark meat; as pungent to taste as it is putrid to smell
halibut * “holy fish,” formerly any flatfish partaken on Christian feast days
halloumi * a traditional firm white Cypriot cheese, useful for frying or grilling
hartshorn * gourmet deer antler shavings
haslet * a meatloaf of cooked hog testicles or entrails, traditionally wrapped in caul
hastelings * the major organs—heart, liver and lungs—of a pig, as used for roasting
Havarti * a porous semisoft Danish table cheese
headcheese * a somewhat euphemistically named jellied meat product
hindsaddle * a wholesale cut of mutton or lamb, including loin, leg, and rump
hogget * the flesh of a juvenile sheep used for food
honeycomb * tripe from the second stomach of a ruminant, such as a cow
honey-rore * honeydew or nectar; a sweet substance secreted by aphids, inter alia, of both medicinal and mythological repute as a wholesome source of nutrition
hough * a widespread dialectal variant of hock, being a knuckle of ham or pork
hypenemy * a “wind-egg,” one in some way addled or rotten
ikary * caviar; unfertilized fish eggs salted and prepared as a luxury food item
inchpin * select deer organ meats or “sweetbreads”
ireness-bag * curdled milk from the stomach of a calf, used in cheesemaking
isinglass * a form of gelatin obtained from fish bladders, used to make fruit jellies
jabugo * the signature ham of Huelva, and best-known variety of jamón ibérico
jambonneau * a deboned chicken leg filled with forcemeat to resemble a mini ham
Jarlsberg * a hard, yellow Norwegian cheese of global market reach and renown
jerky * jerked meat; typically lean beef cut into strips and cured in the hot open air
jibbings * the last strainings of Scottish milk
John Dory * a widely distributed and popular white-fleshed table fish
kabanos * Polish smoked pork sausage
kasseri * a rather rubbery Greek-Turkish cheese, though ideal for melting
katsuobushi * blocks or flakes of Japanese tunny, dried, fermented, and smoked
kebbuck * a Scottish cheese wheel
keema * Indian minced meat
kefalotyri * a salty, white Greek-Cypriot cheese, especially suited for grating
keftedes * Greek-style meatballs
khorovats * Armenian barbecued meat, or shish kebabs; a national dish
kielbasa * Polish ground pork sausage
kippers * smoked herrings
klipfish * a codfish, split, salted, and sun-dried
knackwurst * a highly seasoned, shorter, and plumper version of the frankfurter
köttbullar * Swedish-style meatballs
krautfurter * a frankfurter dressed or drilled with sauerkraut
kumminost * Swedish “cumin cheese”
labneh * a Middle Eastern soft cream cheese made from strained yoghurt
lachsschinken * smoked and rolled double pork loin; a German butchery product
lactoline * an early, though now long vanished, evaporated milk product
ladotyri * a Lesbos cheese preserved in extra-virgin olive oil, made since antiquity
laitance * a culinary term for soft roe, ripe fish sperm or testes served as a delicacy
langoustines * Dublin Bay prawns, prepared and cooked as an item on a menu
lardoon * a sliver of bacon inserted into another meat in the process of larding
lavignon * an edible French mollusc
leghorn * a Mediterranean chicken renowned for its egg production capacity
lights * the lungs of game or livestock animals used as food
Limburger * a surface-ripened Belgian cheese, notorious for its pungent odour
Liptauer * a spread of Hungarian soft cheese seasoned with paprika
littleneck * a young quahog clam, quite edible raw
Livarot * an appellation-controlled ripened soft cheese from Normandy
livermush * a coarse pâté of pig liver and head parts from North Carolina
lomo * Spanish beef tenderloin
longhorn * a Texas beef cattle breed; alternatively, a variety of American cheddar
loukaniko * Greek pork sausage
lox * Jewish smoked salmon
luderick * a herbivorous Australian food fish, also known as the black bream
lutefisk * Nordic dried whitefish softened in lye prior to boiling and serving
mahi-mahi * the flesh of the common dolphinfish; loosely, dolphin meat
mako * the flesh of the shortfin mackerel shark; loosely, shark meat
mananosay * an edible soft-shelled clam
manchego * cheese of La Mancha
manuka * a monofloral honey with many alleged health benefits for consumers
manzo * beef, in gastronomic parlance
margarine * a substitute butter spread prepared from vegetable oils and animal fats
marsoline * historically, a Florentine cheese esteemed the best in all Italy in its day
mascarpone * a mild and easy-to-spread Italian cream cheese
mashonzha * gourmet edible caterpillars widely enjoyed across southern Africa
matambre * an Argentinian speciality beef cut, thinner than the American flanksteak
matjesherring * young herring, salted and soused
medallions * small, flat, usually round cuts or servings of either meat or fish
megapodes * Australasian scrubfowl; their eggs and meat serve human consumers
merguez * a heavily spiced Maghrebi sausage made with beef or mutton
merrythought * the wishbone of a chicken
micklewame * in cookery and butchery, the stomach or “big belly” of an ox
milkfat * the natural fatty portion of milk from which butter is chiefly made
milt * the seminal fluid and ripe testes of a male fish, prepared as a culinary resource
miltz * in Jewish cuisine, animal spleen prepared as an item of food
Mimolette * a French cheese notable for being intentionally exposed to mites
monkfish * the angel shark as food; only the meaty white tail flesh is edible
Monterey Jack * a Californian cow’s milk cheese, widely used in Mexican cuisine
morcilla * Spanish black pudding
moretum * a herb cheese spread eaten in classical Roman times with bread
mort * pig fat, or lard; rendered and clarified, it is a useful cooking product
mortadella * authentic Bologna sausage
morwong * an Australian perch-like marine fish, commercially harvested for food
moscardino * baby white octopus, commonly used as food in Italian cuisine
mozzarella * a traditional Italian buffalo milk cheese, often used in pizzas
muktuk * frozen whale skin and blubber—a staple of Inuit cuisine
mullet * any of various small sea fish widely cooked and eaten
mulloway * a well-regarded Antipodean table fish
mussels * edible bivalve molluscs; they can be cooked first or eaten from their shells
mutton * the flesh of mature domestic sheep eaten as food; also, in India, goat meat
mysost * a Norwegian whey cheese product, originally made from goat’s milk
myzithra * a Cretan ricotta-style unpasteurized cheese
nerka * sockeye salmon
Neufchâtel * an ancient French soft cow’s milk cheese, similar to cream cheese
noisette * a small, usually round, portion of lamb loin or beef cut from the rib
nostrano * an appellation accorded to any homemade Italian cheese
onglet * a prime French beef cut, or hanger steak
Orloff * a long-established chicken breed primarily suited to meat production
ortolan * the flesh of a small songbird once prized as a delicacy, but now protected
oxtail * a beef cut taken from the beast’s tail, used for making stew or meat soup
oxygala * literally “sour milk,” the original, classical-era Greek yoghurt
paillard * a boneless portion of meat pounded thin before rapid grilling at high heat
pancetta * Italian cured pork belly
paneer * Indian milk curd cheese
pastrami * spicy, smoked brisket of beef, thinly sliced and eaten cold
pâté * a cold savoury meat paste prepared from offal, notably liver, or fish flesh
pecorino * a family of traditional Italian ewe’s milk cheeses
pemmican * a highly concentrated and calorific dried bison meat product, traditionally carried by Native Americans as iron rations
pepperette * a spicy mixed meat product resembling sausage that may be eaten cold
pepperoni * strongly peppered Italian salami
percoid * any edible fish of a group including the perch, bass, snapper, and bream
pettitoes * pig’s trotters as an article of food
pickerel * in cookery, the meat of a young pike
picorocos * edible giant barnacles, as featured in Chilean cuisine
piddocks * gourmet edible molluscs, also known as angelwings or rock oysters
pilchards * small, oily, shoaling food fish; essentially sardines, but older and larger
pinjane * Manx curds and whey, or cottage cheese
pismo * a large North American coastal clam exploited extensively for food
pluck * the major internal organs—heart, liver and lungs—of an animal as food
pollock * a commercially significant North Atlantic food fish of the cod family
polpettone * Italian meatloaf
pomfret * a family of open seas fishes, valued as a food resource
pompano * a common name given to a number of food fishes and edible clams
porterhouse * a large, choice beefsteak cut taken from the short loin, or sirloin
Port-Salut * a mild whole-milk cheese, originally produced by Trappist monks
poussin * a chicken specially raised for eating at around six weeks
prosciutto * a generic term in Italian cuisine for dry-cured salted ham, sliced thin
provolone * a mild cheese from southern Italy, moulded in the shape of a pear
pufferfish * a.k.a. fugu; a fish whose prized flesh can prove fatally toxic for some
pullet * in cookery, the flesh of a young hen
pulpo * octopus meat or octopus as an item appearing on a menu
qaymaq * Afghani clotted or sour cream
quail * the flesh of any of several genera of galliform game birds, cooked and eaten
quark * a fresh German soft cheese product made with skimmed milk but no rennet
quarter-pounder * any standard hamburger weighing four ounces prior to cooking
rabbitfish * a commercially significant marine food fish
reblochon * a variety of soft cow’s milk cheese from Savoy
rib-eye * a large cut of tender beefsteak taken from the outer side of the rib
riblets * processed strips of boneless rib-end meat
ricotta * a soft white unsalted and unripened Italian cheese; often used as a filling
rillettes * a highly seasoned potted meat product; prepared in a similar way to pâté
roaster * any animal suitable for roasting, especially chicken
rollmops * uncooked herring fillets pickled in brine
Romadur * a smear-ripened German cheese somewhat similar to Limburger
Roquefort * a strong French ewe’s milk blue cheese, matured in limestone caves
rouget * a cookery term for the red mullet, considered as a table fish
salami * spiced and salted sausage meat served in slices and eaten cold
salpicon * French forcemeat; in particular, a chopped meat stuffing for legs of veal
saltfish * dried and salted cod; a hugely popular item in Caribbean cooking
salumi * Italian cured meat appetizer bites; salami is hence a kind of salumi
sapsago * an ancient Swiss hard cheese flavoured with clover or fenugreek
satay * Malaysian skewered meat bites, served with a signature peanut sauce
saucisson * a large garlicky sausage of ground pork
saveloy * a smoked pork sausage, highly seasoned and coloured red with saltpetre
scallops * edible saltwater molluscs; a highly popular article of seafood
scaloppini * veal cutlets, served coated with flour and sautéed in a reduction
scamorza * an unfermented Italian “beheaded” cheese, shaped like a small gourd
scampi * in cookery, Norwegian lobsters prepared and served as food; a.k.a. langoustines
schlagobers * German whipped cream
schmaltz * rendered and clarified poultry fat, useful as a frying medium
schnitzel * a fillet of seasoned and garnished veal
scratchings * crisp, cooked scraps of pork fat, eaten as a snack
scrod * any young whitefish prepared as food
scungille * mollusc or conch meat, regarded as a gastronomic delight
serate * sour milk; a term from Norman times
sevruga * “stellar sturgeon,” noted for the pricey, grey caviar processed from its roe
sewin * Welsh sea trout harvested as food
shad * a food fish, part of the wider herring family
shashlik * Georgian mutton kebab
shawarma * an Arabic take on the Turkish doner kebab, a processed meat product
sheftalia * Cypriot crépinettes, or skinless sausages
shimesaba * Japanese pickled mackerel
shirako * the sperm sacs of the male cod, served both raw and cooked across Japan
shortplate * a cut taken from the belly of a cow, arguably the best cut of beef ribs
shottsuru * a pungent, salty Japanese paste of fermented sandfish
siffleur * marmot meat
silverside * a hindquarter beefsteak cut, usually prepared as a roasting joint
sinarapan * a species of freshwater goby, notable as the world’s smallest commercial food fish
sirloin * a quality beefsteak cut taken from the loin, just in front of the rump
siskebap * lamb spiced, spitted, and sliced; better known to diners as shish kebab
skipjack * a major species of tuna, accounting for most of the tinned meat sold
skyr * an Icelandic cultured dairy product with qualities of both cheese and yoghurt
slipcote * an organic ewe’s milk cheese from Sussex
smearcase * sour cottage cheese, easily spread or eaten with a spoon
smetana * traditional Eastern European sour cream
smokies * Scottish smoked haddock
sobrasada * Balearic pork sausage
sockeye * a commercially important salmon species, popular with consumers
soft roe * the semen and reproductive organs of a male fish, used as items of food
souse * pig’s ears or trotters, pickled and prepared as a culinary treat
souvlaki * Greek kebab meat, served in bite-sized chunks on a skewer
sowbelly * salted pork or bacon from the belly of a hog
spalderling * any fish split, cured, and dried for eating
spam * a tinned meat product made with spiced ham
spareribs * ubiquitous cooked pork ribs
spermyse * a soft summer cheese not made since the Middle Ages
squab * the meat of fledgling pigeons or doves
squeakers * freshly made cheddar cheese curds, or “squeaky cheese”
squeteague * the weakfish, a marine food fish native to North American waters
Stilton * a mouldy, wrinkly, rinded, and notoriously pongy Leicestershire cheese
stockfish * unsalted cod allowed to dry by the action of cold air and wind
stracchino * an Italian soft cheese, eaten on its own or used as a bread filling
suet * hard white internal beef or mutton fat, used to make puddings and so forth
suine * an old butter substitute, made from an admixture of oleomargarine and lard
surimi * a bland fish paste from processed pollock, used to make surrogate crabmeat
surströmming * fermented Baltic herring; a contender for the world’s smelliest food
sweetbreads * in cookery, the pancreas and thymus glands of animals used as food
swine-grease * pig fat or lard
taleggio * a square semisoft Lombardy cheese made from whole cow’s milk
tasso * speciality Cajun spiced smoked ham
tawari * a mild-tasting gourmet honey from New Zealand
tenderloin * fillet steak, a premium beef hindquarter cut
tendron * in culinary idiom, the rib cartilage of deer or cattle prepared for the table
thrutchings * a vivid dialectal term for the last pressings of curdled milk, or whey
thuringer * a speciality German smoked summer sausage
thymus * in cookery, the gullet sweetbread; an organ meat of either calf or lamb
tilapia * an African freshwater fish, now raised for food in many parts of the world
Tillamook * an Oregonian cheddar variety
Tilsiter * a mild to sharp, semisoft porous cheese originally produced in Prussia
tomalley * the gooey digestive gland of the lobster prepared as a gourmet paste
topside * a British beef joint cut from the upper portion of the leg
toro * the fatty belly meat of the tunafish, widely used in sushi and sashimi bites
torrentine * a long-lost name for the common trout
torsk * a variety of edible whitefish, also known as codling
tournedos * a thick round beefsteak cut taken from the tenderloin
trevally * a large edible fish of the jack family
tri-tip * an inferior triangular muscle cut of beef taken from the bottom sirloin
tunny * tuna meat
tupelo * a high-grade, uniquely non-crystallizing honey suitable for diabetics
turbot * a commonly eaten European flatfish; flounder flesh
tushonka * Soviet-era bully beef or tinned meat; a regular Red Army field ration
tvorog * soft Russian cottage or curd cheese
twizzler * a turkey-based formed meat product, now withdrawn from the market
Tybo * a mild Danish cow’s milk cheese, frequently flavoured with caraway seeds
umbles * the edible innards of a deer; whence “humble pie”
vacherin * a family of soft Franco-Swiss cow’s milk cheeses
veal * calf meat
veggieburger * a surrogate burger made from vegetable protein instead of ham
vendace * the UK’s rarest freshwater fish, edible though classified as “endangered”
verivorst * Estonian “black pudding,” a traditional Christmas pig’s blood sausage
volute * an edible deep-water sea snail
wahoo * a large gourmet relative of the mackerel
walleye * a North American freshwater pike, valued as a food fish
wallfish * a British edible snail
weisswurst * traditional mildly spiced Bavarian veal sausage
Wensleydale * a flaky Yorkshire white cheese now in widespread production
wesson * a beast’s windpipe or gullet considered as a culinary resource
