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Substantiivi

  1. meat

    • meat from the side of an animal cured and smoked slowly (in relatively mild heat, often 60–100°C or 140-210 F)

  2. side

    • meat from the side of an animal cured and smoked slowly (in relatively mild heat, often 60–100°C or 140-210 F)

  3. animal

    • meat from the side of an animal cured and smoked slowly (in relatively mild heat, often 60–100°C or 140-210 F)

  4. cure

    • meat from the side of an animal cured and smoked slowly (in relatively mild heat, often 60–100°C or 140-210 F)

  5. smoke

    • meat from the side of an animal cured and smoked slowly (in relatively mild heat, often 60–100°C or 140-210 F)

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