Wine and food pairing with recipes of Old-fashioned pork roll
Find the best food and wine pairings with a recipe of Old-fashioned pork roll. The ingredients in this recipe are usually olive oil, potato, veal stock, pork.
The best appellations to pair with a recipe of Old-fashioned pork roll
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVeneto, Italy
- 4. Barbera d'AlbaPiedmont, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreTuscany, Italy
- 7. Brunello di MontalcinoTuscany, Italy
- 8. CaliforniaUnited States
- 9. ChampagneFrance
- 10. Champagne Grand Cru 'Avize'Champagne, France
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. RheinhessenGermany
- 18. Ribera del DueroCastille-et-Léon, Spain
- 19. StellenboschWestern Cape, South Africa
- 20. Südtirol - Alto AdigeTrentino-Alto-Adige, Italy
- 21. ToroCastille-et-Léon, Spain
- 22. TunuyánMendoza, Argentina
- 23. TuscanyItaly
- 24. Unknow regionAfghanistan
- 25. VenetoItaly
- 26. Vin de PaysPays d'Oc, France
- 27. WachauWeinland, Austria
- 28. Western CapeSouth Africa
The wines that pair with a recipe of Old-fashioned pork roll
About Veal
Widely consumed in France and Italy, veal is tender and has a delicate flavour. Veal can be prepared as a roast, blanquette, stir-fry, sauce or cutlet depending on the cut. Veal is an essential ingredient in many traditional dishes, such as blanquette de veau in France and osso buco in Italy. Choose farm-raised meat with a red label or a farm product. Veal meat can be eaten cooked, but raw versions are also available, such as carpaccios. Please take it out of the refrigerator at least 30 minutes before cooking. Veal can be cooked quickly or slowly. Cutlets, tenderloin, prime rib and grenadine are the best choices for grilling or pan-frying.
Similar Recipes and Wine Pairings
- Andouillette and baked potato gratin
- Baked bread (tomato, mushroom, ham, cheese)
- Baked pumpkin
- Barbecued prime rib with coarse salt
- Beef tongue with pickle sauce
- Braised (green) cabbage
- Brazilian feijoada
- Broccoli gratin
- Cassoulet
- Chicken in sauce
- Croque-monsieur
- Duck with orange
- Endives with ham
- Flemish carbonnade
- Gratin of fresh chard (green and ribs)
- Ham with leek fondue
- Kale soup
- Melt-in-the-mouth pork tenderloin casserole
- Milanese escalope (italy)
- Nanie's diced ham quiche
- New york hot dog
- Oven roasted rabbit that cooks itself!
- Paupiettes of veal
- Pot-au-feu
- Quiche with mixed vegetables
- Roast beef with caramelized onion
- Sauerkraut of the sea in casserole
- Sauté of pork with chorizo
- Sauté of pork with cider
- Sauté of veal with the moulinex cookeo
- Savoyard crozet gratin
- Seven o'clock leg of lamb
- Spaghetti bolognese
- The real vegetables stuffed in the provençal way
- Tournedos rossini
- Turkey stuffed with chestnuts
- Veal chop with mushrooms
- Veal head with vinaigrette
- Veal shank with mushrooms
- Beef kidney
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