[Sca-cooks] question of Italian meats

[Bonne of Traquair]

> >Is there a good generic name for these kinds of things? In other words,
> >if you were searching a big list of files :-) in what file would you
> >expect to find info on such things? ham-msg for instance? Or, since that
> >is a different part of the pig's anatomy, would you not look there?
>
>I'd look in "smallgoods" which, in Australia at least, refers to all
>kinds of cured meat products including ham, bacon, and sausage-like
>things (salami etc).  I gather that "smallgoods" isn't a common term
>here (in Canada) though.

NOr in the U.S.

Stefan, I say put it in the ham file because people who only vaguely know
they are preserved port products will look in ham, though those knowing
better might not (but then, are they going to be looking anyway?)

OR, put it in a pork file if there is one.

Bonne
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