* any animal suitable for roasting, especially chicken
rollmops * uncooked herring fillets pickled in brine
Romadur * a smear-ripened German cheese somewhat similar to Limburger
Roquefort * a strong French ewe’s milk blue cheese, matured in limestone caves
rouget * a cookery term for the red mullet, considered as a table fish
salami * spiced and salted sausage meat served in slices and eaten cold
salpicon * French forcemeat; in particular, a chopped meat stuffing for legs of veal
saltfish * dried and salted cod; a hugely popular item in Caribbean cooking
salumi * Italian cured meat appetizer bites; salami is hence a kind of salumi
sapsago * an ancient Swiss hard cheese flavoured with clover or fenugreek
satay * Malaysian skewered meat bites, served with a signature peanut sauce
saucisson * a large garlicky sausage of ground pork
saveloy * a smoked pork sausage, highly seasoned and coloured red with saltpetre
scallops * edible saltwater molluscs; a highly popular article of seafood
scaloppini * veal cutlets, served coated with flour and sautéed in a reduction
scamorza * an unfermented Italian “beheaded” cheese, shaped like a small gourd
scampi * in cookery, Norwegian lobsters prepared and served as food; a.k.a. langoustines
schlagobers * German whipped cream
schmaltz * rendered and clarified poultry fat, useful as a frying medium
schnitzel * a fillet of seasoned and garnished veal
scratchings * crisp, cooked scraps of pork fat, eaten as a snack
scrod * any young whitefish prepared as food
scungille * mollusc or conch meat, regarded as a gastronomic delight
serate * sour milk; a term from Norman times
sevruga * “stellar sturgeon,” noted for the pricey, grey caviar processed from its roe
sewin * Welsh sea trout harvested as food
shad * a food fish, part of the wider herring family
shashlik * Georgian mutton kebab
shawarma * an Arabic take on the Turkish doner kebab, a processed meat product
sheftalia * Cypriot crépinettes, or skinless sausages
shimesaba * Japanese pickled mackerel
shirako * the sperm sacs of the male cod, served both raw and cooked across Japan
shortplate * a cut taken from the belly of a cow, arguably the best cut of beef ribs
shottsuru * a pungent, salty Japanese paste of fermented sandfish
siffleur * marmot meat
silverside * a hindquarter beefsteak cut, usually prepared as a roasting joint
sinarapan * a species of freshwater goby, notable as the world’s smallest commercial food fish
sirloin * a quality beefsteak cut taken from the loin, just in front of the rump
siskebap * lamb spiced, spitted, and sliced; better known to diners as shish kebab
skipjack * a major species of tuna, accounting for most of the tinned meat sold
skyr * an Icelandic cultured dairy product with qualities of both cheese and yoghurt
slipcote * an organic ewe’s milk cheese from Sussex
smearcase * sour cottage cheese, easily spread or eaten with a spoon
smetana * traditional Eastern European sour cream
smokies * Scottish smoked haddock
sobrasada * Balearic pork sausage
sockeye * a commercially important salmon species, popular with consumers
soft roe * the semen and reproductive organs of a male fish, used as items of food
souse * pig’s ears or trotters, pickled and prepared as a culinary treat
souvlaki * Greek kebab meat, served in bite-sized chunks on a skewer
sowbelly * salted pork or bacon from the belly of a hog
spalderling * any fish split, cured, and dried for eating
spam * a tinned meat product made with spiced ham
spareribs * ubiquitous cooked pork ribs
spermyse * a soft summer cheese not made since the Middle Ages
squab * the meat of fledgling pigeons or doves
squeakers * freshly made cheddar cheese curds, or “squeaky cheese”
squeteague * the weakfish, a marine food fish native to North American waters
Stilton * a mouldy, wrinkly, rinded, and notoriously pongy Leicestershire cheese
stockfish * unsalted cod allowed to dry by the action of cold air and wind
stracchino * an Italian soft cheese, eaten on its own or used as a bread filling
suet * hard white internal beef or mutton fat, used to make puddings and so forth
suine * an old butter substitute, made from an admixture of oleomargarine and lard
surimi * a bland fish paste from processed pollock, used to make surrogate crabmeat
surströmming * fermented Baltic herring; a contender for the world’s smelliest food
sweetbreads * in cookery, the pancreas and thymus glands of animals used as food
swine-grease * pig fat or lard
taleggio * a square semisoft Lombardy cheese made from whole cow’s milk
tasso * speciality Cajun spiced smoked ham
tawari * a mild-tasting gourmet honey from New Zealand
tenderloin * fillet steak, a premium beef hindquarter cut
tendron * in culinary idiom, the rib cartilage of deer or cattle prepared for the table
thrutchings * a vivid dialectal term
