Search Results for: Poultry fat smoked
to also eat organ meats such as liver , brains , and intestines . this tradition remains today in hallmark dishes like chitterlings , commonly called chitlins, which are the fried large intestines of hogs ; livermush , a common dish in the carolinas made from hog liver; and pork brains and eggs. the fat
preparation is to cut it into thin slices and then dry it, either over a slow fire or in the hot sun, until it is hard and brittle. in this form it can last for months, making it a main ingredient to be combined with other foods, or eaten on its own. one such use could be pemmican , a concentrated mixture of fat...
https://en.wikipedia.org/wiki/Native_American_cuisine
*side salad also available add $ blt // $ a pile of bacon, shredded lettuce and fresh sliced tomatoes, your choice of provolone, swiss or cheddar. house smoked pulled pork // $ carolina style: cleaver carolina bbq sauce and coleslaw. cubano style: with ham, pickles, swiss, and yellow mustard. house smoked
*side salad also available add $ blt // $ a pile of bacon, shredded lettuce and fresh sliced tomatoes, your choice of provolone, swiss or cheddar. house smoked pulled pork // $ carolina style: cleaver carolina bbq sauce and coleslaw. cubano style: with ham, pickles, swiss, and yellow mustard. house smoked...
https://cleaverfoodtruck.com/