Not a euphemism, but a fermented sausage made from lean pork, pig skin, cooked sticky rice, raw garlic and bird’s eye chillies. I made these according to the recipe in the Marianski book. They are stuffed into protein-lined fibrous (i.e., synthetic) casings and are currently fermenting away at 30°C. I’ll check the pH tomorrow when they should be done. Looking at the close-up photo you can probably spot the pig rind and also flecks of the extra-hot raw chillies inside. This sausage can be eaten as-is or used for cooking into various traditional Thai dishes.