Meat
The most popular meats in Austria are pork, beef and chicken. The famous Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of meat, including "Tafelspitz" (beef), and "Fledermaus" (pork), named for its shape which resembles a bat. Austrian cuisine has many different sausages, like "Frankfurter", "Debreziner" (named after Debrecen in Hungary), or "Burenwurst", "Blunzn" made out of pig-blood and "Grüne Würstl" - green sausages. Green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called "Speck", bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. Vanillerostbraten is a beef dish prepared with lots of garlic.
Read more about this topic: Austrian Cuisine
Famous quotes containing the word meat:
“Take two pounds of meat from the rump, boil three days in a deep kettle with the head of an axe, and, then, throw away the meat and eat the axe.”
—State of Utah, U.S. public relief program (1935-1943)
“He’d been numb a long time, years. All his nights down Ninsei, his nights with Linda, numb in bed and numb at the cold sweating center of every drug deal. But now he’d found this warm thing, this chip of murder. Meat, some part of him said. It’s the meat talking, ignore it.”
—William Gibson (b. 1948)
“Eating too much meat gives you indigestion and evil thoughts make you eat too much meat.”
—Gertrude Stein (1874–1946)