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- Q3469577 subject Q8680583.
- Q3469577 subject Q8681611.
- Q3469577 subject Q8755221.
- Q3469577 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, caraway, 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 Romania, Nădlac sausage is registered as a traditional product.".
- Q3469577 thumbnail Salam_de_Nădlac.jpg?width=300.
- Q3469577 wikiPageWikiLink Q17067517.
- Q3469577 wikiPageWikiLink Q17099036.
- Q3469577 wikiPageWikiLink Q179559.
- Q3469577 wikiPageWikiLink Q183.
- Q3469577 wikiPageWikiLink Q193713.
- Q3469577 wikiPageWikiLink Q218.
- Q3469577 wikiPageWikiLink Q25403.
- Q3469577 wikiPageWikiLink Q44789.
- Q3469577 wikiPageWikiLink Q508313.
- Q3469577 wikiPageWikiLink Q8680583.
- Q3469577 wikiPageWikiLink Q8681611.
- Q3469577 wikiPageWikiLink Q8755221.
- Q3469577 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, caraway, 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.".
- Q3469577 label "Nădlac sausage".
- Q3469577 depiction Salam_de_Nădlac.jpg.