Meat Dish

Italy

Pecora al cotturo is a traditional dish originating from Abruzzo. It&rsquo;s usually made with a combination of sheep, lamb, or mutton meat; onions, carrots, garlic, potatoes, tomatoes, white wine, rosemary, bay leaves, sage, parsley, salt, and black pepper. The meat is boiled in a pot with garlic, onions, bay leaves, and rosemary. After an hour or so, the water is removed, and a mixture of white wine and water is added to the pot along with the remaining ingredients. The dish is cooked over low heat for about two hours, and once the meat starts to fall off the bones, the dish is done. Pecora al cotturo is typically served with the accompanying sauce and either polenta or homemade bread on the side.

Pecora al cotturo

Pecora e verdure is a traditional meat dish originating from Sardinia. This humble and simple dish is usually made with a combination of mutton, mutton stock, onions, potatoes, and sun-dried tomatoes. The onions, tomatoes, and potatoes are added to the pot with cooked mutton meat and stock, and the mixture is then covered and simmered for about half an hour or until the vegetables are completely tender. The poached meat is served with the vegetables and the broth in a wide pot so everyone can help themselves.

Pecora e verdure

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Brazilian beef cut peito can loosely translate as a specific cut of beef known as the brisket in the US; however, it does not completely correlate to the brisket as it is known in American or other cuisines. Peito comes from the chest or breast area of the animal and is a tough, heavily worked muscle. It's known for its connective tissues and collagen, which require longer cooking times to become tender. Due to its composition, peito is often used for slow-cooking methods such as braising, roasting, or smoking. In Brazilian cuisine, peito is commonly used to make pastrami or carne de panela, which are slow-cooked and braised dishes that take advantage of the cut's natural flavors and the breakdown of connective tissues during cooking. In Brazilian barbecue culture (churrasco), peito might be smoked or slow-cooked to create flavorful and tender dishes. It's also used in traditional stews and soups. 
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Peito

Long before beef jerky, there was pemmican, a Native American snack with a high fat content that was originally used as travel food. The word pemmican (pim&icirc;hk&acirc;) comes from the Cree tribe and is derived from the word pimi, meaning fat or grease. It's made from a mixture of fat and lean meat of buffalos. The meat is thinly sliced, dried, and ground into a powder to make beef jerky, which is later mixed with fat to make pemmican. The flavor is creamy and salty, and pemmican bars are considered an outdoor tradition, useful for hunters, fishermen, and campers alike, as it provides tons of energy in a small package and it also has a very long shelf life. Today, there is a wide variety of pemmican bars made with pepper, cereals, and dried fruit such as cherries and blueberries.

Pemmican

Guatemala

This tasty stew is often referred to as the national dish of Guatemala. It shows a blend of Mayan and Spanish cultures and a taste of both. Pepi&aacute;n is characterized by its thick and rich consistency, and it usually contains meats such as beef, chicken, or pork, along with fruits and vegetables such as carrots, potatoes, corn, pear, and squash. The flavor is slightly bitter because of the roasted spices that are blended together, then added to the stew. It can be found in diners or bought from street food vendors, who often serve pepi&aacute;n with rice and corn tortillas on the side. Pepi&aacute;n is also very popular in Chile.

Pepián

Pepi&aacute;n de cuy is a traditional stew originating from Peru. The stew is made with a combination of guinea pig meat, potatoes, corn, onions, peanuts, salt, pepper, garlic, and oil. The guinea pig is cut into quarters, lightly fried in oil, then placed into a pot with onions, garlic, potatoes, corn, salt, and pepper. Before the pot is removed from the fire and near the end of cooking, roasted and ground peanuts are added for extra flavor. Once done, the stew is traditionally served with white rice on the side.

Pepián de cuy

Peru

Pepi&aacute;n de pava is a traditional turkey dish mostly associated with the Peruvian city of Trujillo. The turkey is usually cut into sizable portions and seasoned with a variety of aromatic spices and herbs. What sets pepi&aacute;n de pava apart is its rich, thick sauce. The sauce often includes roasted peanuts and/or sesame seeds that are ground into a paste, combined with chili peppers, and then mixed with the turkey stock. This results in a creamy, nutty, and spicy flavor profile. The seasoned turkey pieces are simmered in the sauce until they become tender and fully imbued with the flavors of the sauce. Pepi&aacute;n de pava is typically accompanied by rice, which complements the rich flavors of the stew. Given the size of a turkey, this dish is typically served at gatherings, making it a communal experience.

Pepián de pava

Mexico

Pepita con tasajo is a traditional dish originating from Chiapas. It consists of strips of salt-cured beef which are served in a sauce made from onions, garlic, ground pumpkin seeds, and achiote. The dish is traditionally served to the public for the Great Meal (Comida Grande) on January 20th.

Pepita con tasajo

This humble Tuscan stew is made with cheaper cuts of beef, red wine (traditionally Chianti), crushed black peppercorns, lots of garlic, onions, celery, carrots, fresh herbs, and, sometimes, tomatoes, although they are not a part of the original recipe. Some recipes include pig's trotter or calf's foot in order to bring extra flavor. The dish is slowly cooked in earthenware pots. In the past, peposo used to be left in a cooling bread oven or in kilns where ceramics and terracotta tiles were made. The stew is sometimes served on slices of toasted local bread which mops up the flavorful juices.

Peposo

Spain

Perdices a la toledana is a traditional dish originating from Toledo. The dish is usually made with a combination of a whole partridge, onions, sherry vinegar, parsley, dry white wine, olive oil, salt, pepper, thyme, rosemary, and bay leaves. The partridges are washed, dried, cleaned, seasoned with salt and pepper, and browned in olive oil over medium heat. The onions are added and cooked until softened. The wine, sherry vinegar, water, and herbs are added to the pan, and the dish is simmered until the meat starts to come away from the bones. The partridge is cut in half lengthwise, laid on a plate with the cut side down, and then covered with the onions and sauce before serving.

Perdices a la toledana

Perdiz con chocolate is a traditional dish with many regional variations, but the most common version comes from Toledo. The dish is usually made with a combination of partridges, onions, garlic, flour, chicken stock, white wine, dark chocolate, cloves, bay leaves, wine vinegar, olive oil, salt, and pepper. The partridges are seasoned with salt and pepper and browned in olive oil on all sides. The onions and garlic are saut&eacute;ed until soft. Flour is stirred in to make a roux, and everything is simmered after adding the stock, vinegar, wine, cloves, and bay leaves to the pot. Once the partridges are tender, grated dark chocolate is stirred into the dish and simmered for a few more minutes. The partridges are removed from the pot and served on a plate, and the sauce is strained and spooned over the birds. It's recommended to serve the dish with boiled potatoes and a fresh green salad on the side.

Perdiz con chocolate a la toledana

Perdiz escabechada is a traditional dish originating from Castilla-La Mancha. The dish is usually prepared with a combination of partridges, onions, carrots, garlic, white wine vinegar, dry white wine, olive oil, piment&oacute;n or paprika, bay leaves, thyme, salt, and black peppercorns. The partridges are seasoned with salt, trussed (the legs are tied with strings), and then browned in olive oil in a large cazuela pot. The onions, garlic, and carrots are added to the pot and fried until softened. The combination is brought to a boil with added vinegar, wine, water, bay leaves, thyme, piment&oacute;n, and peppercorns. It&rsquo;s simmered until the partridges become tender. Once done, the dish is left to cool to room temperature and served. Alternatively, it can be left in the fridge, then served cold, if desired.

Perdiz escabechada

France

Perdreau &agrave; la catalane is a traditional dish originating from the region of Pyr&eacute;n&eacute;es-Orientales. The dish is made with a combination of partridges, onions, garlic, flour, salt, pepper, olive oil, and bitter oranges. The partridges are cut in half, browned in olive oil, and removed from the pan. The onions and garlic are saut&eacute;ed in the same oil, and then mixed with flour, water, salt, and pepper. The dish is simmered for a few minutes and the partridge halves are returned to the pan. The dish is cooked over low heat for about an hour. In the last ten or twenty minutes, the oranges that have been cut into slices and blanched are added to the sauce, and the dish is then ready to be served. The same dish can also be made with pigeons or pork tenderloin instead of partridges.

Perdreau à la catalane

Perdrix aux choux is a traditional and rustic French dish that uses partridges and cabbage as the star ingredients. Other ingredients usually include onions, white wine, lard, flour, bacon, salt, and pepper. The partridges are wrapped with bacon, secured with a string, rolled in flour, and browned in lard. The sliced onions are fried and placed into a casserole pan with the sausages. The cabbage is blanched, shredded, and mixed with the onions and sausages. The dish is seasoned with salt and pepper, the partridges are placed over the cabbage, and everything is covered with white wine. The dish is cooked over low heat until tender. Once done, the partridge and sausages are served over cabbage and the dish is often accompanied by jacket potatoes on the side. It's recommended to pair perdrix aux choux with a glass of Juli&eacute;nas.

Perdrix aux choux

Mozambique

Peri peri chicken is a Mozambican dish consisting of grilled or roasted chicken that is often served with a creamy and spicy coconut sauce. Before grilling, the meat is traditionally marinated in cumin, garlic, paprika, lemon juice, and bird's eye chilis, giving the chicken a unique flavor. The name of the dish is a Portuguese transliteration of the Swahili phrase piri piri, meaning pepper pepper, referring to the spiciness of the dish.

Peri Peri Chicken

Croatia

Perkelt of podolca is a stew made with the meat from the breed of cattle called Slavonian-Syrmian Podolian, characterized by a thick and creamy consistency and a strong aroma and smell. Chuck and flank are preferred cuts for this stew, as they have lots of intermuscular fat that melts as the meat cooks, resulting in a thick and velvety texture. Other ingredients that go into making this stew are onion, garlic, lard, sweet and hot paprika, honey, wine, pepper, beef broth, salt, and bull horn pepper ajvarica, which gives some freshness to this heavy stew. Perkelt od podolca can be savored only in the restaurant Citadela in Vardarac, where it was created by the owners, the Lazar family. It is usually served with homemade flat and wide pasta, fresh cottage cheese, and fried bacon sticks.

Perkelt od podolca

Pernil is one of Puerto Rico's most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano. The name of the dish is derived from the Spanish word pierna, meaning leg, but it is also a Catalan word for ham, referring to the traditional recipe that calls for fresh ham. Because pork shoulder is more available and costs less than ham, it has become a key ingredient in pernil. Many people prefer it since it is believed to be much more flavorful than ham. The dish is a staple at numerous Puerto Rican festivities such as birthdays or weddings, where many people feast on the crunchy skin and tender meat that falls off the bone.

Pernil

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Pesco&ccedil;o is a beef cut that comes from the neck area of the animal and is typically a tougher and more muscular cut of meat. It would correspond most to the neck or nape beef cut in the US. Due to its composition, it's often used for slow-cooking methods like braising, stewing, or making stocks and broths. These methods help break down the tough connective tissues and fibers, resulting in tender and flavorful dishes. In Brazilian cuisine, pesco&ccedil;o might be used in hearty stews, soups, and traditional dishes that require long cooking times to develop rich flavors and tender textures. 
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Pescoço

Petto al forno is a traditional dish consisting of roasted veal breast. It's made with a combination of boneless breast of veal, butter, prosciutto crudo slices, sage, rosemary, olive oil, and seasonings. The breast is pounded until thin, seasoned with salt and pepper, topped with prosciutto, rosemary, and sage, then rolled up and tied with a string. The meat is placed in a roasting pan, dotted with butter and drizzled with olive oil, then roasted and basted for more than an hour. Before serving, the dish should stand for a few minutes, and it's then carved into slices.

Petto al forno

Pevec z oreji is a traditional dish originating from Đurđevac. The dish is usually made with a smaller young rooster, walnuts, butter, pork fat, flour, garlic, salt, pepper, and prsley. The rooster is cleaned, seasoned with salt and pepper, placed into a large baking dish, greased with pork fat, and covered with some water. It is baked in the oven for about an hour, and once baked, the rooster is cut into pieces and arranged in an earthenware dish. The flour is fried in butter, mixed with walnuts, garlic, and the roasting juices. The sauce is brought to a boil and poured over the rooster. The rooster is baked in the oven for a bit more and served immediately.