The foods that nobody would eat if they were called by real names

Many of the dishes we eat have fancy names that actually have nothing to do with the actual content of the meal. If they were called by real names, chances are you didn't want to eat some of them. Because many of them, starting with foie gras, represent an incredible abuse of animals.

Foie Gras

This specialty extravagant â€" usually extracted from ducks or geese fattened â€" is literally translated into "fatty liver", but in French the name sounds much better. However, not all "foie gras" from birds fed with rations. There are farms that raise animals in freedom and those who choose their food.

Caviar

Another guy extravaganza â€" normally used as input or for garnishing dishes â€" which are actually salt-cured fish roe.

Roquefort cheese

Also known as blue cheese, this specialty French cheese owes its name to the place where it was originally produced: Roquefort-sur-Soulzon. The nickname blue cheese comes from the bluish or greenish aspect cheese features. This aspect is actually mold, caused by fungi. During its manufacture, are injected fungi on massa, who goes through a maturation period of three months. These are fungi that develop in the roquefort the characteristic appearance with bluish-green veins, which impart a special flavor.

Bacon

The bacon, typically American product but popularized worldwide, is nothing more than pork bellies, which are sliced smoked, salted or cured.

Snail

Known in Portugal as snails, are a delicacy enjoyed by some and hated by others. Before they were killed and cooked, the digestive tractos these animals are removed. After being killed, cooked and seasoned, the animals will be placed inside the shell and are served.

Folded

This typical dish of Northern Portugal, usually accompanied by rice and beans, is actually stomach of animals, usually cows.

Gelatin

Exists in several flavors but is made from the same ingredients: proteins taken from skin and bones of animal carcasses. Later these proteins are mixed with other elements, namely the flavors and colorings.

Sausages

Appreciated worldwide, the sausages consist of casings, natural or synthetic, which are filled with ground beef. This meat comes mainly from scraps and fat.

Yogurt

This basic product is nothing more than fermented milk, across cultures of bacteria are added to them. These bacteria produce lactic acid, which coagulates the milk and making it more consistent.

Fresh cheese

The cheese manufacturing process produces leftovers, including blood clots and whey. The fresh cheese consists of these two leftover cheese that will be cured.

Foto: fofie57/Creative Commons

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