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- Nădlac_sausage abstract "Nădlac sausage (Romanian: salam de Nădlac) is a traditional Romanian sausage made with pork's meat from Nădlac in Arad County.The recipe is attested since the sixteenth century in Germany, has been improved upon, by Romanians. Nădlac sausage is greater, spiced with garlic, mustard, pepper, cumin, salt and sugar are added to the conservation process, and for tastes.Maturation which includes smoking and drying, takes between four to six months where it loses about 40% of its weight. Nădlac sausage is smoked traditionally in summer with sawdust natural, usually plum, mulberry or beech.In Romanian, Nădlac sausage is registered as a traditional product.".
- Nădlac_sausage thumbnail Salam_de_Nădlac.jpg?width=300.
- Nădlac_sausage wikiPageID "34954083".
- Nădlac_sausage wikiPageRevisionID "604892776".
- Nădlac_sausage subject Category:Romanian_delicatessen.
- Nădlac_sausage subject Category:Romanian_sausages.
- Nădlac_sausage subject Category:Smoked_meat.
- Nădlac_sausage comment "Nădlac sausage (Romanian: salam de Nădlac) is a traditional Romanian sausage made with pork's meat from Nădlac in Arad County.The recipe is attested since the sixteenth century in Germany, has been improved upon, by Romanians. Nădlac sausage is greater, spiced with garlic, mustard, pepper, cumin, salt and sugar are added to the conservation process, and for tastes.Maturation which includes smoking and drying, takes between four to six months where it loses about 40% of its weight.".
- Nădlac_sausage label "Nădlac sausage".
- Nădlac_sausage label "Salam de Nădlac".
- Nădlac_sausage sameAs N%C4%83dlac_sausage.
- Nădlac_sausage sameAs Salam_de_Nădlac.
- Nădlac_sausage sameAs Q3469577.
- Nădlac_sausage sameAs Q3469577.
- Nădlac_sausage wasDerivedFrom Nădlac_sausage?oldid=604892776.
- Nădlac_sausage depiction Salam_de_Nădlac.jpg.