Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
half a kilo of spicy sausage
Year-round. As a cured and preserved meat product, spicy sausage is available throughout the year, though fresh sausages are sometimes more abundant during cooler months.
half chicken breasts
Year-round
half kilo. lean beef cut in cubes
Year-round
ham
Year-round; ham is a shelf-stable cured meat available throughout the year. Whole, uncured hams are traditionally consumed around major holidays (Christmas, Easter, Thanksgiving in the Americas).
ham bone
Year-round; ham bones are available year-round from cured ham production, though they are particularly valued in cooler months for warming soups and stews.
ham bone or 2 or 3 smoked ham hocks
Year-round; cured and smoked hocks are shelf-stable products available continuously, though they are particularly prevalent in winter preparations of warming, slow-cooked dishes.
hamburger
Year-round. Ground beef is available continuously, though fresh ground beef is typically prepared daily at butcher counters, while frozen versions offer extended shelf stability.
hamburger meat
Year-round. Ground beef is available continuously as a commodity product, though quality and availability of premium cuts may vary with cattle raising seasons.
hamburger or italian sausage
Year-round, though traditionally more prevalent in autumn and winter when fresh pork production increases and its warming qualities are most appreciated.
hamburger or sausage
Year-round. Both hamburger and sausage are processed and preserved products available continuously throughout the year, though fresh sausage production may have regional peaks during autumn and winter months in some culinary traditions.
hamburger patty
Year-round
ham; cooked
Year-round. Cooked ham is widely available fresh throughout the year, with particular prominence in retail markets around holiday seasons (Easter, Christmas, Thanksgiving) when demand peaks.
ham cubes
Year-round. Cured and cooked ham is shelf-stable when properly packaged and refrigerated, making ham cubes available throughout the year, though consumption traditionally increases during holiday seasons.
ham — diced
Year-round
ham hock
Year-round; widely available as a shelf-stable, cured, and smoked product in most markets.
ham hock from the butchers
Year-round; ham hocks are cured and often smoked products with extended shelf stability.
ham hock or ¾ cup cubed ham
Year-round; cured and smoked ham hocks are shelf-stable processed products available throughout the year.
ham hock or ham bone
Year-round, as ham hocks are cured and smoked preserved meat products available consistently in most markets.
ham hocks
Year-round, as ham hocks are cured and shelf-stable products available throughout the year from butchers and supermarkets.
ham hocks or ½ pound ham steak
Year-round; cured and smoked ham hocks and steaks are shelf-stable products available throughout the year in most Western markets.
ham hocks or 1 ham end or ham bone with some meat
Year-round. Smoked ham hocks and ham ends are shelf-stable shelf-stable preserved products available consistently throughout the year, though traditionally more prominent during winter months and holiday cooking seasons in American kitchens.
ham hocks or leftover ham bone with bits of meat
Year-round. Both smoked ham hocks and ham bones are shelf-stable when properly cured and stored, making them consistently available throughout the year.
ham hocks or pork ribs
Year-round. Cured and smoked ham hocks are shelf-stable products; fresh hocks and ribs are available throughout the year from commercial pork suppliers, though availability may vary by region and retailer.
ham or 1 small ham hock
Year-round. Ham is a shelf-stable, preserved product available year-round. Smoked ham hocks are particularly prominent in autumn and winter cooking, especially around the holiday season and when featuring in traditional bean and legume dishes.
ham or bacon
Year-round. Cured and shelf-stable products are available consistently throughout the year, though fresh pork availability and processing traditions vary seasonally by region.
ham or beef
Year-round. Ham and beef are produced and available throughout the year, though fresh beef may show quality variation by season depending on regional ranching and feed cycles.
ham or cooking ham
Year-round; cooking ham is a shelf-stable, preserved product available throughout the year. Peak demand occurs around holidays, particularly Christmas, Easter, and Thanksgiving in North America.
ham or ham bone
Year-round; ham is shelf-stable when properly cured and stored. However, holiday preparations (Easter, Christmas, Thanksgiving) drive demand and availability peaks for whole, market-ready hams.
ham or ham steak
Year-round; produced and consumed throughout the year. Whole hams are particularly prominent on holiday tables during winter months (Christmas, Easter) in many Western traditions.
ham or roasted pork
Year-round. Both cured ham and fresh pork for roasting are consistently available, though pork production and holiday ham consumption traditionally peak in winter months in Western traditions.
ham or sheep's cheese
Year-round; traditionally associated with winter holidays in Western cuisines, though cured hams are shelf-stable and available throughout the year.
ham shank
Year-round, though more traditionally featured in cooler months due to their association with slow-cooked, warming preparations.
ham shanks
Year-round. Both city hams and country hams are shelf-stable once cured and/or smoked, though fresh ham shanks (uncured pork) follow seasonal pork availability in spring and fall.
ham slice
Year-round. Cured and preserved ham is available continuously, though fresh ham (uncured) has seasonal availability depending on pork production cycles and regional traditions.
ham steak
Year-round. Ham steaks are shelf-stable and widely available throughout the year, though consumption peaks around Easter and winter holidays in North American traditions.
ham steaks
Year-round, as ham is a shelf-stable cured product available throughout the year, though sales volume increases significantly during holiday periods and spring.
hanger steak
Year-round.
hard salami
Year-round; hard salami is a shelf-stable preserved meat product that does not depend on seasonal availability, though in some European regions it is traditionally made in fall and winter when cooler temperatures naturally support fermentation.
hashed pork or chicken
Year-round, as hash is primarily made from cooked or preserved meat and potatoes, both shelf-stable ingredients available throughout the year.
hen
Year-round availability; however, older or spent laying hens are most abundant in late summer and autumn when flocks are culled from commercial operations.
hot dogs
Year-round.
huevos
Year-round. Modern industrial and small-scale farming ensures consistent egg availability throughout the year, though eggs from pastured hens may show seasonal variation in yolk color and richness.
hungarian sausage
Year-round. Smoked and aged varieties have indefinite shelf life; fresh varieties are available year-round from traditional butchers and specialty markets.
inside skirt steak
Year-round
Italian bulk sausage, crumbled
Year-round. Italian bulk sausage is a shelf-stable frozen or refrigerated product available continuously.
italian pancetta. please don't buy the ready cubed stuff
Year-round, as a cured and aged preserved meat product.
italian pork sausage
Year-round. Fresh sausage is produced and available continuously, though artisanal producers may focus on production during cooler months. Cured and smoked varieties have indefinite shelf stability.
italian salami
Year-round. Italian salami is a shelf-stable cured product that maintains quality throughout the year, though traditionally it was produced in autumn and winter when cooler temperatures naturally aided the curing process.
italian sausage
Year-round. Commercially produced Italian sausage is available fresh and cured throughout the year in most markets.
italian sausage links
Year-round; widely available fresh in refrigerated sections of supermarkets and butcher shops.
italian sausage or ground beef
Year-round
italian sausages sliced
Year-round; fresh versions are produced continuously, while cured varieties are shelf-stable and available throughout the year.
italian-style meatballs
Year-round. Meatballs utilize shelf-stable dried ingredients and refrigerated components available consistently, with seasonal variation limited to fresh herb availability and tomato sauce quality.
jar bacon bits
Year-round
jerky
Year-round. Jerky is shelf-stable and not subject to seasonal availability, though fresh meat inputs for production follow regional livestock and hunting seasons.
jinhua ham
Year-round; Jinhua ham is a shelf-stable, cured product that does not have seasonal availability constraints, though the curing and aging process is traditionally conducted during autumn and winter months in the Jinhua region.
jointed young rabbit
Rabbit is traditionally hunted in autumn and winter (September through March in the Northern Hemisphere), though farmed rabbit is available year-round in most markets with consistent quality and supply.
julienne strips of cooked beef
Year-round. Cooked beef is available continuously, though specific cattle breeds and grass-fed preparations may vary seasonally depending on source and production practices.
julienne strips of cooked of beef
Year-round. As a processed form of cooked beef, julienned beef strips are not subject to seasonal availability and can be prepared and utilized throughout the year.
julienne strips of white meat of chicken
Year-round. Chicken is consistently available throughout the year as a farmed protein product.