savorous

Aristotle said that the most savorous cheese came from the chamois.

Her swallow of anything became large spoonfuls of rich blackness and the tenderness of savorous flesh.

Thereafter, on cushioned beds were repasts, long and savorous, eaten to the sound of crotal and of flute.

The weak-fish (Cynoscion nobilis) and numerous relatives rank first among those with tender, white, savorous flesh.