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- Éisleker_Ham abstract "Éisleker Ham or Jambon d'Oesling, literally Oesling ham, is a speciality from the Oesling region in the north of Luxembourg which is produced from the hind legs of pigs. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today the meat is cured in brine for two weeks and placed in a smoker fed from beech and oak chips for about a week. Jambon d'Oesling is protected under EU regulations as having PGI status.Éisleker Ham is usually served cold, very thinly sliced, with fried potatoes, salad, and fresh bread or in small slices spread over buttered bread as an open sandwich known as Hameschmier.".
- Éisleker_Ham wikiPageID "33915573".
- Éisleker_Ham wikiPageLength "1635".
- Éisleker_Ham wikiPageOutDegree "7".
- Éisleker_Ham wikiPageRevisionID "530671680".
- Éisleker_Ham wikiPageWikiLink Category:Cold_cut.
- Éisleker_Ham wikiPageWikiLink Category:Ham.
- Éisleker_Ham wikiPageWikiLink Category:Luxembourgian_cuisine.
- Éisleker_Ham wikiPageWikiLink Geographical_indications_and_traditional_specialities_in_the_European_Union.
- Éisleker_Ham wikiPageWikiLink Luxembourg.
- Éisleker_Ham wikiPageWikiLink Oesling.
- Éisleker_Ham wikiPageWikiLink Protected_Geographical_Indication.
- Éisleker_Ham wikiPageWikiLink Smoking_(cooking).
- Éisleker_Ham wikiPageWikiLinkText "Éisleker Ham".
- Éisleker_Ham wikiPageWikiLinkText "Éisleker ham".
- Éisleker_Ham wikiPageWikiLinkText "Éisleker".
- Éisleker_Ham hasPhotoCollection Éisleker_Ham.
- Éisleker_Ham wikiPageUsesTemplate Template:Reflist.
- Éisleker_Ham subject Category:Cold_cut.
- Éisleker_Ham subject Category:Ham.
- Éisleker_Ham subject Category:Luxembourgian_cuisine.
- Éisleker_Ham comment "Éisleker Ham or Jambon d'Oesling, literally Oesling ham, is a speciality from the Oesling region in the north of Luxembourg which is produced from the hind legs of pigs. Traditionally, it was prepared by marinating the hams in herbs and vinegar for several days, then hanging them in a chimney for long periods of cold smoking. Today the meat is cured in brine for two weeks and placed in a smoker fed from beech and oak chips for about a week.".
- Éisleker_Ham label "Éisleker Ham".
- Éisleker_Ham sameAs Pernil_dOesling.
- Éisleker_Ham sameAs m.0hndtsp.
- Éisleker_Ham sameAs Q8078183.
- Éisleker_Ham sameAs Q8078183.
- Éisleker_Ham wasDerivedFrom Éisleker_Ham?oldid=530671680.
- Éisleker_Ham isPrimaryTopicOf Éisleker_Ham.