Canned Meat (9)

Canned beef meat is fully cooked and ready to eat. You can heat it up on a stovetop or in a microwave. Add it to pasta or serve with baked...

The inventor of this method of meat canning is the French chef Nicolas Upper (1749-1841).    For the first time canned goods began to be made during the Napoleonic wars. ...

Goulash from the highest quality meat is perfect for Breakfast with sandwiches or omelets, for lunch - as a dish with a side dish, for dinner-as an addition to a...

During the almost complete lack of high-quality fresh beef on the shelves of markets in the USSR, an impressive number of various dishes were prepared on the basis of beef...

Lamb in its own juice is a great source of easily digestible protein. It is rich in trace elements (iron, manganese, sulfur), as well as macro-elements (potassium, magnesium, phosphorus). Lamb...

Pork in its own juice is a canned product made from fresh meat with the addition of minimal ingredients. This dish originated in the middle of the XIX century in...

Turkey meat is commonly used in various cuisines for cooking tasty and healthy food. Along with cooking the turkey meat for direct consumption after cooking, the meat is also canned...

The inventor of this method of meat canning is the French chef Nicolas Upper (1749-1841).    For the first time canned goods began to be made during the Napoleonic wars. ...

The inventor of this method of meat canning is the French chef Nicolas Upper (1749-1841).    For the first time canned goods began to be made during the Napoleonic wars. ...