Meat can be:

 

• Cattle (calf and adult bovine)

• Sheep (lamb and adult sheep)

• Goat

• Pig

• Chicken

• Rabbit

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It Contains

 

PROTEINS: important for growth                             

     IRON: especially the horse meat

 

 

Don't eat too much meat because it  contains a lot of Cholesterol.

 

HOW TO COOK it?

 

• Grilled (or broiled)

• Roasted

• Boiled

• Stewed (braised or stewed)

• Stuffed

 

 

CURED MEATS can be sausages or cured meats

 

SAUSAGES are obtained from minced meat, with the addition of pork fat, salt, spices and herbs. They are then stuffed into casings

 

 

 

 

Types of sausages

• Fresh: sausage and fresh sausages

• Cooked: bologna, frankfurters

• Seasoned: salami (Milan, Naples, Feline, Cacciatorino...).

 

 

CURED MEATS  are obtained from the flesh subjected to salting.
They all derive from pork, except dried beef derived from beef.

 

Types of cured meat

 

• Baked ham

• Ham

• Cooked shoulder

• Bacon

• Speck

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Negative characteristics of cured meats

 

• ADDITIVES: nitrite,  POLYPHOSPHATES

• Excessive SALT

• Excessive cholesterol (except ham)

 

It ‘s better to eat ham, bresaola and speck because they are the leanesmeats.