Fromage d'Italie surfin

Food & Drink, Events and Entertainment
1
Ok, I bought this since I thought it is some kind of liver paté that I normally love, but it ain't that.

What is Fromage d'Italie? Spam? (I couldn't search for it here, because all the pc spam things came out, obviously). How does one eat it? It does not spread on bread at all. Can one eat it as spam?

It also has a different flavor than Lyon bolony. I would fry that, it's nice, but not sure how to eat Fromage d'Italie.

2
I think it's what's called Fleischkaese in German, no? In which case it's most like what we would have called 'luncheon meat' when I was a kid in the UK, a poor substitute for Spam. Yes, you read that right. The stuff you get here tends to be sliced much thinner, and doesn't come out of a can, but it seems to be basically similar, as a reconstituted ham-like pressed meat, most suitable for feeding to your dog.

Horrible stuff, in other words.

3
Well, it has a pretty high percentage of meat, I can taste that and they state it on the packaging, it really seems a lot better than the luncheons or spams.. Its firmer than pate but softer than spam, not sure what one does with it, fry, spread, of whatever, but with Marmite when I have zero time to cook, it's goooood. It just keeps falling off the slice.

4
Most of them were something like 90% 'meat' too.

It's trying to escape from the Marmite. It may not be my preferred sandwich filling (and I've seen it often as such, or just with salad pretending to be real meat) but at least it counts as food, rather than an industrial by-product left over once all the other sludge has been made into something edible.

5
it's actually a *liver cheese*. A german invention....

great for sandwich.

6
If it's in a thick chunk then fry it or bung it in the oven*

If it's thinly sliced then eat as it is.

I'd say it's a sort of cross between luncheon meat, sausage meat and polony. Delicious, but one of thse things you're best not analysing too much.

*Ive always assumed this isn't fully cooked, but it's hard to tell.

7
I think it is cooked since it tastes good. It comes in a little tub, I can't really slice it..I sqush it on bread, but marmite makes it fall, and it falls marmite down, too, dang it. Wish marmite was white.

I think I will just not make an open face sammich with it, but closed. It's good. So salty. And light, too, no cals.

8
Isn`t that what Jamie Oliver calls "meat slime"?

That`s when all the usable meat has been cut off a carcass, the carcass is then put into a huge metal drum container and compressed till everything runs out the bottom. With chicken, it`s used to make Chicken Nuggets. With other meats it`s for polony things.

Very nutritious - you get the eyeballs, brains, sinews and everything that can`t be sold as-is.

9
Oy...

Eye balls?

I am glad I ate it all, eww. I am a saussage person, so it does not scare me, but cartilage, bits and eye balls just...noooo

10
Fleischkäse (used this and this as help) Literal translation is "meat chees" in Bavarya it is also known as Leberkäse "liver cheese", although a misnomer as it does not contain any liver at all.

How to produce it: But cubed pork and beef meat, ice, spices, and sodium nitrite into a Cutter) /Food processor for DIY and blend until smooth. Afterward bake in oven. Can be eaten warm fresh from the oven, cold, or fried. Legally it is a cooked sausage. . PS: Eyes are not allowed .