Which two meats fit easily into newer recipes but take a backseat to pork traditionally?
Answer
Beef and chicken
When examining the evolution of Estonian cuisine, beef and chicken represent the modern integration of readily available global protein sources. These meats are easily incorporated into daily cooking and newer recipes, fitting established Western European patterns. However, when focusing on quintessential, historically defining meat dishes—like those involving preservation or specific preparations such as *verivorst* or *sült*—these farm-raised, less historically significant options generally take a secondary role to pork.
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