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:
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—William Shakespeare (1564–1616)