Glossary P
Paillards refer to a thinly sliced piece of meat that has been pounded to tenderise it using a meat mallet or wooden rolling pin if meat mallet is not available on hand. Some cookes are even using a pan to pound the meat which they put first in between kitchen plastic sheets before pounding.
Paillards is also known as Paillarde.
Peameal Bacon refers to a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends.
Baked Peameal Bacon is one of the popular Canadian food.
Pincinelli is a a kind of pasta which is synonymous with Bigoli and Bigui Pasta. Pincinelli thick spaghetti with rough surfaces which is suitable for absorbing sauces.
Pincinelli is also described as coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a Torchio and was traditionally made as one long continuous piece for a meal.
Pata Negra, the Spanish term which literally means "black hoof", refers to Iberico pig. The oak woodlands of Western Andalucia offer the perfect habitat of Pata Negra and the Sierra de Huelva produces some of the best Pata Negra in Spain.
Pata Negra is made into a unique cured ham of Spain known as Jamon Iberico. Likewise, it is the source of other delicious cured meats such as Lomo Embuchado, and Morcon.