TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

[A] cold cut of meat, especially pork, ham, sausages, [or other].  3, record 1, English, - delicatessen

Record number: 1, Textual support number: 1 OBS

charcuterie: a borrowing from French.  3, record 1, English, - delicatessen

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Produit alimentaire à base de chair de porc ou, par extension, de chair de veau, de gibier, [ou autre].  3, record 1, French, - charcuterie

Record number: 1, Textual support number: 1 OBS

Les multiples préparations de charcuterie (salaisons, saucisses et saucissons, pâtés, rillettes, andouilles, boudins, produits étuvés, crus ou fumés, chair à saucisse, jambons, galantines, pâtés en croûte, plats cuisinés, farces) sont longtemps restées des spécialités régionales, dominées par les procédés du salage et du fumage.  4, record 1, French, - charcuterie

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

[...] producto transformado a base de carne y despojos de cerdo, de ave, de caza, de ternera, de res y de cordero.  1, record 1, Spanish, - charcuter%C3%ADa

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A sandwich loaf is simply a loaf of bread, sliced horizontally, filled with layers that typically include ham salad, chicken salad, shrimp salad and/or egg salad. It's "frosted" like a cake with a cream cheese mixture and decorated with frills like hard-boiled egg slices or olives. It's chilled, then sliced vertically, like slices of a loaf of sandwich bread.  2, record 2, English, - sandwich%20loaf

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

An ineffective or over-emphatic actor, one who rants or overacts.  1, record 3, English, - ham%20actor

Record number: 3, Textual support number: 1 OBS

ham actress : designation used only when referring to women.  4, record 3, English, - ham%20actor

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Comédien de second rang ou d'un jeu trop extérieur.  6, record 3, French, - cabotin

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A fabricated cut of ... a lean, boneless pork loin roast that is smoked ...  4, record 4, English, - back%20bacon

Record number: 4, Textual support number: 1 CONT

Called "back bacon" in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.  4, record 4, English, - back%20bacon

Record number: 4, Textual support number: 1 OBS

Canadian style bacon: Incorrect spelling. The hyphenation of the adjective phrase "Canadian style" is not an option.  5, record 4, English, - back%20bacon

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le nouveau bacon de dos enrobé de semoule de maïs Héritage de 1890MC, qui compte moins de 5 % de gras, constitue une solution de repas extra-maigre et idéale à comparer au bacon ou aux autres viandes à sandwich, et on peut le savourer à tout moment de la journée.  2, record 4, French, - bacon%20de%20dos

Record 4,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Mission. To promote amateur radio and ham radio and provide a forum for the exchange of ideas and information related to radio communications and technical experimentation in Nova Scotia.  3, record 8, English, - Halifax%20Amateur%20Radio%20Club

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A breakfast of juice, eggs, meat(bacon, sausage or ham) toast or pastries and coffee; sometimes hash brown, grits, pancakes and/or cereal are offered.  2, record 9, English, - American%20breakfast

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Petit-déjeuner comprenant des crêpes, des œufs, des pommes de terre rissolées, et même du steak.  2, record 9, French, - petit%20d%C3%A9jeuner%20%C3%A0%20l%27am%C3%A9ricaine

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A large, hearty breakfast that can include fruit or juice, eggs, ham or other meat, fish, cereal, baked goods, jam and tea.  2, record 10, English, - English%20breakfast

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Pour commencer la journée d'un bon pied, nous profitons pour la première fois d'un véritable petit déjeuner anglo-saxon; au menu, œufs, bacon, tomates et toasts [...]  1, record 10, French, - petit%20d%C3%A9jeuner%20%C3%A0%20l%27anglaise

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

cooked ham : Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.  4, record 11, English, - pale%20ham

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Le jambon «blanc» (vendu cuit) est devenu un ingrédient courant d'apprêts nombreux et variés (farces, mousses et pâtés, crêpes, omelettes et œufs, soufflés, aspics, gratins, croque-Monsieur, salades composées, cornets fourrés, quiche, sandwiches et canapés).  3, record 11, French, - jambon%20blanc

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Poached eggs placed on broiled ham laid on toasted halves of English muffin and topped with hollandaise sauce.  1, record 12, English, - eggs%20benedict

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Having the bone or bones removed.  1, record 13, English, - boneless

Record number: 13, Textual support number: 1 PHR

boneless chicken, boneless chicken breast, boneless ham, boneless turkey, boneless turkey meat  2, record 13, English, - boneless

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Dont on a ôté les os (ou les arêtes).  2, record 13, French, - d%C3%A9soss%C3%A9

Record number: 13, Textual support number: 1 PHR

dinde désossée, jambon désossé, lapin désossé, poulet désossé  3, record 13, French, - d%C3%A9soss%C3%A9

Record number: 13, Textual support number: 2 PHR

poitrine de poulet désossée, rôti de bœuf désossé  3, record 13, French, - d%C3%A9soss%C3%A9

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

An American dish of various meats(originally salted beef but now also corned beef, ham, salt pork or chicken) cooked with root vegetables, cabbages and onions and served with horseradish or mustard.  3, record 14, English, - New%20England%20boiled%20dinner

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Processed meat has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives.... Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces.  2, record 15, English, - processed%20meat

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

La viande transformée fait référence aux produits carnés qui ont été modifiés par salaison, maturation, fermentation, fumaison ou d'autres processus mis en œuvre pour rehausser leur saveur ou améliorer leur conservation. La plupart des viandes transformées contiennent du porc ou du bœuf, mais elles peuvent également contenir d'autres viandes rouges, de la volaille, des abats ou des sous-produits carnés comme le sang.  2, record 15, French, - viande%20transform%C3%A9e

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Traditional red-eye gravy is made by pouring coffee into the fat left behind after frying a ham steak in the pan.  1, record 16, English, - red%2Deye%20gravy

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A type of pizza that is usually garnished with tomato sauce, ham, pineapple and cheese.  2, record 17, English, - Hawaiian%20pizza

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Pizza hawaïenne. La fameuse déclinaison de la pizza avec l'ingrédient typique : l'ananas.  2, record 17, French, - pizza%20hawa%C3%AFenne

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Enjoy apple butter as a spread on toast, muffins, tea biscuits or fresh bread. It also makes a great accompaniment to pork. Try it as a garnish on pork sausages or pork chops off the barbecue, or as a glaze or marinade for pork roast or ham. For a tasty low fat snack, try apple butter and low fat creamed cottage cheese on toast.  1, record 18, English, - apple%20butter

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Savourez ce beurre de pomme comme tartinade sur des rôties, muffins, biscuits pour le thé ou pain frais. Il constitue également un excellent accompagnement pour le porc. Essayez-le comme garniture sur les saucisses de porc ou les côtelettes de porc, ou comme glaçage ou marinade pour le porc rôti ou le jambon. Pour une collation savoureuse faible en gras, essayez le beurre de pomme avec du fromage cottage crémeux faible en gras sur des rôties.  1, record 18, French, - beurre%20de%20pomme

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

[A] salad consisting of hard-boiled eggs[, ] one or more varieties of meat, such as ham, turkey, chicken, or roast beef[, ] tomatoes[, ] cucumbers[, ] and cheese[, ] all placed upon a bed of tossed lettuce or other leaf vegetables.  3, record 19, English, - chef%20salad

Record number: 19, Textual support number: 1 OBS

Usually served as a main course, especially in the United States.  4, record 19, English, - chef%20salad

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

[Salade] composée d'œufs durs, d'une ou de plusieurs viandes comme le jambon, la dinde, le poulet ou le rôti de bœuf, de tomates, de concombres et de fromage, sur un lit de laitue verte ou d'autres légumes à feuilles.  2, record 19, French, - salade%20du%20chef

Record number: 19, Textual support number: 1 OBS

Le terme ici n'a pas son sens français de préparations propre au chef; il s'agit d'un américanisme pour nommer un mélange de laitue et de tomates parfois agrémenté d'autres ingrédients.  1, record 19, French, - salade%20du%20chef

Record number: 19, Textual support number: 2 OBS

Plat servi principalement aux États-Unis.  3, record 19, French, - salade%20du%20chef

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Tomato Bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage.  2, record 20, English, - tomato%20bread

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

Faire griller le pain au four. Frotter chaque tranche de pain avec une gousse d'ail. [...] Frotter chaque tranche de pain avec une demi-tomate afin de bien l'imprégner.  2, record 20, French, - pain%20frott%C3%A9%20%C3%A0%20la%20tomate

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

The flavour should be selected to enhance or complement the food(such as suprême sauce with chicken or white wine sauce with fish) or to provide a pleasing contrast(such as béarnaise sauce with grilled beef or raisin sauce with ham).  2, record 21, English, - white%20wine%20sauce

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 DEF

Aderezo que se elabora con vino blanco, ajo, cebolla, nata, harina, aceite de oliva, vinagre, sal y pimienta.  2, record 21, Spanish, - salsa%20de%20vino%20blanco

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

A ham from Bayonne, France; it is rubbed with salt, saltpeter, sugar, pepper and aromatic herbs and dried [for a minimum of 7 months]...  2, record 22, English, - Bayonne%20ham

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Cuisse de porc parée, salée au sel sec des salines du bassin de l’Adour [en France] et séchée dans cette zone pendant plus de 7 mois.  2, record 22, French, - jambon%20de%20Bayonne

Record number: 22, Textual support number: 1 CONT

Tout au long de sa maturation et de son affinage, le jambon de Bayonne développe son arôme et acquiert son moelleux. Le muscle a une couleur homogène rose-rouge; le gras est blanc, pur, ferme, non huileux. Le sel et l'humidité de la tranche sont répartis de façon homogène. Coupé en minces tranches, il est fondant en bouche, de saveur délicate et peu salée.  2, record 22, French, - jambon%20de%20Bayonne

Record number: 22, Textual support number: 1 OBS

Le jambon de Bayonne a un statut d'indication géographique protégée (IGP) en France.  3, record 22, French, - jambon%20de%20Bayonne

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

A hearty Spanish peasant stew of dried fava or white beans cooked slowly with salt pork, ham, sausages, and onions.  3, record 23, English, - fabada%20asturiana

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Cassoulet typique de la cuisine des Asturies.  3, record 23, French, - fabada%20asturiana

Record number: 23, Textual support number: 1 CONT

La fabada asturiana est l'un des plats les plus typiques du nord de l'Espagne. [...]Préparé à base de charcuterie régionale, de morcilla, de chorizo séché au four, d'épaule de porc ferme et savoureuse ainsi qu'avec du lard, un os de jambon, une oreille, un pied ou une queue de porc, ce plat atteint les sommets de la perfection de la gastronomie.  2, record 23, French, - fabada%20asturiana

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 CONT

El plato más universal de Asturias es la fabada. Un plato abundante y popular, fuente de energía sobre todo [...] Según la costumbre actual, el compangu [acompañamiento] más extendido, consta de chorizo, morcilla asturiana curada, lacón y tocino; si bien en algunas zonas se autoriza (o se tolera) la longaniza. [...] Para servirlo en la mesa meteremos las fabes con su caldo en una sopera y el "compangu" en una fuente aparte.  1, record 23, Spanish, - fabada

Record number: 23, Textual support number: 1 OBS

"Fabes" o "fabas" es la manera asturiana de denominar las habas.  2, record 23, Spanish, - fabada

Record number: 23, Textual support number: 2 OBS

Asturias es una provincia situada en el noroeste de España.  2, record 23, Spanish, - fabada

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Smoked ham shank portion has the same muscle and bone structure as pork leg(fresh ham) shank portion, but it is also cured and smoked. The lower portion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking.  1, record 24, English, - smoked%20ham%20shank%20portion

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

Pertaining to the ham, or that part of the leg behind the knee or stifle joint.  1, record 25, English, - popliteal

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Qui a rapport à la partie postérieure du genou.  1, record 25, French, - poplit%C3%A9

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

An American bread made of cornmeal [with] a custard-like consistency ...  2, record 26, English, - batter%20bread

Record number: 26, Textual support number: 1 OBS

[This bread] needs to be eaten with a spoon. Traditionally served with ham.  2, record 26, English, - batter%20bread

Record number: 26, Textual support number: 2 OBS

Southern dish of corn meal, hominy grits and eggs.  1, record 26, English, - batter%20bread

Record number: 26, Textual support number: 3 OBS

hominy grits: Bleached hulled corn, coarsely ground.  3, record 26, English, - batter%20bread

Record number: 26, Textual support number: 4 OBS

Hominy originally come from the American Indians.  3, record 26, English, - batter%20bread

Record 26,  Textual support,  French

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

The Cheese Mite... lives on cheese but also feeds on smoked substances [ham, bacon, sausage, etc. ].  2, record 27, English, - cheese%20mite

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

«ciron» : Nom donné parfois aux organismes inférieurs et quasi microscopiques, en particulier à un acarien qui vit souvent sur le fromage.  4, record 27, French, - mite%20du%20fromage

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

Hind legs of bacon pig, cured while still part of the carcass.  2, record 28, English, - gammon

Record number: 28, Textual support number: 1 CONT

Ham is a pig's hind leg, first cut off the carcass and then smoked, salted or dried(or a combination of these) for preservation. Gammon also comes from the hind leg but it is cured as part of a side of bacon and cut off after wards. Gammon may be smoked separately or left unsmoked but it is not matured long enough to have a strong ham flavor and does not keep for as long as ham, which is generally cured more slowly.  3, record 28, English, - gammon

Record number: 28, Textual support number: 2 CONT

For those who are unaware Gammon is from an Old Northern French word "Gambe" for hind leg of the pig or ham. However, if one wants a whole ham then a ham is ordered, if one wants part of the ham(usually boned and rolled or cut into steaks) that portion of the ham is usually called Gammon. All of our hams and gammon are cured using the over 300 year old "Wiltshire Cure" method. [Text accompanied by illustrations]  4, record 28, English, - gammon

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 OBS

No confundir con gamón que, en español, denomina una planta de la familia de las Liliáceas.  2, record 28, Spanish, - jam%C3%B3n%20ahumado

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

Proprietary name for a tinned meat product made mainly from ham.  3, record 29, English, - specially%20processed%20ham

Record number: 29, Textual support number: 1 OBS

A trademark used for a canned meat product consisting primarily of chopped pork pressed into a loaf.  2, record 29, English, - specially%20processed%20ham

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

(To insert) small pieces of truffles, cooked ham, and scarlet tongue into meat, fowl, game.  3, record 30, English, - stud

Record number: 30, Textual support number: 1 CONT

Whole cloves are standard for studding ham and pork roasts, and for onions that go into a meat stew or pot roast liquid.  4, record 30, English, - stud

Record number: 30, Textual support number: 2 CONT

Fish are studded with truffles, fillets of anchovy and gherkins.  3, record 30, English, - stud

Record number: 30, Textual support number: 1 OBS

clouter: Pronounced clouté.  5, record 30, English, - stud

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Piquer la surface d'une viande de menus morceaux taillés en forme de clou (jambon, truffe, etc.), ou piquer un oignon de clous de girofle.  2, record 30, French, - clouter

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

An Italian dish consisting of a small folded half-moon or square of pizza or pasta dough, typically filled with tomato sauce, mozzarella cheese and prosciutto, and deep fried or baked.  3, record 31, English, - panzerotto

Record number: 31, Textual support number: 1 OBS

Ingredients often used as fillings may include mozzarella cheese, pork, ham or prosciutto, Parmesan or pecorino cheese, tomatoes, herbs, and seasonings.  3, record 31, English, - panzerotto

Record number: 31, Textual support number: 2 OBS

Terms usually used in the plural.  4, record 31, English, - panzerotto

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Les Panzerotti sont un mets. La base est constituée d'un chausson ou d'un petit cylindre de pâte à pizza fraîche que l'on fait frire au four. Ils sont farcis avec divers ingrédients selon la saison et les régions. Ils sont d'origine italienne.  1, record 31, French, - panzerotto

Record number: 31, Textual support number: 1 OBS

Panzerotti est le pluriel de panzerotto.  1, record 31, French, - panzerotto

Record number: 31, Textual support number: 2 OBS

Terme habituellement utilisé au pluriel.  2, record 31, French, - panzerotto

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

(C410) Ribs left in. Ham end squared.  1, record 32, English, - belly%2Dskin%20on%2C%20rib%20in

Record number: 32, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 32, English, - belly%2Dskin%20on%2C%20rib%20in

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

(C410) Avec côtes levées. Bout de la cuisse parée.  1, record 32, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es

Record number: 32, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 32, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es

Record 32,  Textual support,  Spanish

Record number: 32, Textual support number: 1 DEF

(C410) Se dejan las costillas. Extremo del jamón en forma cuadrada. (Tocino en México)  1, record 32, Spanish, - panceta%2Dcon%20piel%20y%20costillas

Record number: 32, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 32, Spanish, - panceta%2Dcon%20piel%20y%20costillas

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

(C101) Excess flank portion and surplus fat on inside of ham removed.  1, record 33, English, - ham%2Dflank%20removed

Record number: 33, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 33, English, - ham%2Dflank%20removed

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

(C101) Sans les portions de flanc et le gras interne superflu.  1, record 33, French, - cuisse%2Dpar%C3%A9e

Record number: 33, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 33, French, - cuisse%2Dpar%C3%A9e

Record 33,  Textual support,  Spanish

Record number: 33, Textual support number: 1 DEF

(C101) Se saca el exceso de babilla y el exceso de grasa de dentro de la pierna.  1, record 33, Spanish, - pierna%2Dsin%20babilla

Record number: 33, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 33, Spanish, - pierna%2Dsin%20babilla

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

A subprimal cut of the pork primal shoulder; cut from the foreleg, it is usually deboned and smoked ...  3, record 34, English, - picnic%20ham

Record number: 34, Textual support number: 1 OBS

Not really a true ham(which comes from the pig's back leg), the picnic ham is taken from the upper part of the foreleg and includes a portion of the shoulder. This cut is also more accurately referred to as the picnic shoulder or pork shoulder.  4, record 34, English, - picnic%20ham

Record number: 34, Textual support number: 2 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  5, record 34, English, - picnic%20ham

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

Partie inférieure de l'épaule [du porc], avec ou sans le jarret, désossée ou non, salée et fumée.  2, record 34, French, - %C3%A9paule%20picnic

Record number: 34, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  3, record 34, French, - %C3%A9paule%20picnic

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 DEF

Paleta o pata delantera curada del cerdo.  1, record 34, Spanish, - lac%C3%B3n

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

(C425) The portion of the carcass after removing ham and shoulder. Sirloin and related belly portion removed(short cut). Backbone and related cartilage removed. Tenderloin removed. Sternum and blade bone removed. Back ribs and side ribs removed(sheet ribbed or single ribbed as specified by buyer). Soft rib bones between side rib and sternum may remain or be removed as specified by buyer. Rind on or rindless(as specified by buyer). With, trim at flank end and leanness(measured at center of loin) to be specified by buyer.  1, record 35, English, - boneless%20middle

Record number: 35, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 35, English, - boneless%20middle

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 DEF

(C425) Portion de la demi-carcasse restante après avoir enlevé la cuisse et l'épaule. Pour la coupe courte, surlonge et partie du flanc, correspondante enlevés. Os de l'échine et cartilages correspondants enlevés. Filet, os de poitrine et os de palette enlevés. Côtes levées régulières et de dos enlevées d'une pièce ou individuellement selon les spécifications de l'acheteur. Avec ou sans les cartilages de bout de côte tel que spécifié par l'acheteur. Avec ou sans couenne tel que spécifié par l'acheteur. Dimensions de la pièce, façon de parer le blanc et teneur en gras (mesurée au centre de l'échine) à être spécifiés par l'acheteur.  1, record 35, French, - milieu%20d%C3%A9soss%C3%A9

Record number: 35, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 35, French, - milieu%20d%C3%A9soss%C3%A9

Record 35,  Textual support,  Spanish

Record number: 35, Textual support number: 1 DEF

(C425) Es la parte de la canal que queda después de retirar las piernas y la paleta. También se le extrae el solomillo (cadera), el hueso de la espaldilla y los cartílagos. Se extrae el filete. Se extraen el esternón y la paletilla. Se extraen las costillas traseras y abdominales (costillas en lámina o costillas individuales según lo acordado con el cliente). El costillar blando entre la costilla de los flancos y el esternón se pueden dejar o extraer (según lo acordado con el cliente). Con piel o sin piel (según lo acordado con el cliente). La anchura, el corte en la parte final del flanco y la magrez (medida en el centro del lomo) las especificará el comprador. (Tocino en México)  1, record 35, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22

Record number: 35, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 35, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

Removed from side by making a straight cut perpendicular to outer skin surface at a point 50-60 mm(depending on hog size) anterior to the exposed aitch bone, just missing the juncture of the tail bone and aitch bone tip(approx. 3-6 mm). The hind foot is removed by making a straight cut through the hock joint to expose the heel bone. Tail is removed from the underside of the tail bone leaving a neat ham surface.  1, record 36, English, - ham%20%28Leg%29

Record number: 36, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 36, English, - ham%20%28Leg%29

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 DEF

Prélevée sur la demi-carcasse en effectuant une coupe franche, perpendiculaire à la surface de la peau, qui débute à environ 50-60 mm (selon la grosseur de l'animal) devant l'os de la hanche (coaxal) et se poursuit à 3-6 mm sous la ligne de jonction des os de la croupe et de la queue. Le pied arrière est enlevé en tranchant directement dans la jointure du jarret pour découvrir le talon. On dégage la queue en taillant sous l'os pour laisser une entame bien nette.  1, record 36, French, - cuisse

Record number: 36, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 36, French, - cuisse

Record 36,  Textual support,  Spanish

Record number: 36, Textual support number: 1 DEF

Se separa del costado haciendo un corte recto perpendicular hacia la superficie de la piel exterior en un punto a 50-60 mm (dependiendo del tamaño del cerdo) anterior al hueso de la cadera expuesto al lado de la coyuntura del hueso de la cola y la punta del hueso de la cadera (3-6 mm aprox.). La pata trasera se separa haciendo un corte recto a través de la articulación del jarrete/codillo para dejar al descubierto el hueso del talón. La cola se separa de la parte inferior del hueso de la cola dejando una superficie de jamón nítida.  1, record 36, Spanish, - pierna

Record number: 36, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 36, Spanish, - pierna

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

Cut from a point on the rib perpendicularly down from the ventral side of the thoracic vertebrae, where shoulder was removed, to a point about 25 mm from the tenderloin at the ham end. Cut from belly to leave a 12 cm maximum rib measured from backbone.  1, record 37, English, - loin

Record number: 37, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 37, English, - loin

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 DEF

Prélevée en tranchant à angle droite de l'échine, du côté interne de la cage thoracique, à partir du point d'où on a prélevé l'épaule jusqu'à environ 25 mm de l'extrémité du filet près de la cuisse. La coupe du flanc doit laisser un maximum de 12 cm de côte à partir de l'échine.  1, record 37, French, - longe

Record number: 37, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 37, French, - longe

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 DEF

Cortar desde un punto de la costilla perpendicularmente hacia abajo del lado ventral de la vértebra torácica de donde se extrajo la paleta, hasta un punto a unos 25 mm del filete en el extremo de jamón. Cortar desde el pecho para dejar una costilla de 12 cm como máximo medida desde el espinazo.  1, record 37, Spanish, - lomo

Record number: 37, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 37, Spanish, - lomo

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

That portion of the side remaining after removal of ham, shoulder and loin.  1, record 38, English, - belly

Record number: 38, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 38, English, - belly

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

La partie restante de la demi-carcasse, une fois enlevées la cuisse, l'épaule et la longe.  1, record 38, French, - flanc

Record number: 38, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 38, French, - flanc

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 DEF

Porción del costado que queda después de haber sacado el jamón, la paleta y el lomo.  1, record 38, Spanish, - panceta

Record number: 38, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 38, Spanish, - panceta

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

Pig's flesh as food : Bacon, Ham, Pork.  2, record 39, English, - pig

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 OBS

charcutier : se dit d'un animal maigre dont la destination normale est la fabrication. Le porc charcutier a peu de graisse, il est de plus en plus demandé.  2, record 39, French, - porc%20charcutier

Record number: 39, Textual support number: 2 OBS

Porc charcutier : Terme en usage dans le domaine de la charcuterie employé surtout en France.  3, record 39, French, - porc%20charcutier

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fire to give it an intense flavor.  1, record 40, English, - Black%20Forest%20ham

Record number: 40, Textual support number: 1 CONT

To be a true Black Forest ham it must be produced in the Black Forest of Germany... A variety of commercially produced hams are also available that are labeled as Black Forest hams but not produced in Germany and not cured in the same manner as the traditional Black Forest ham, so they should not be mistaken for a true Black Forest ham. This ham is often a specialty ham that has been brine cured and smoked, providing a robust flavored ham that may have the black exterior surface, which closely resembles the dry salt cured Black Forest ham.  1, record 40, English, - Black%20Forest%20ham

Record number: 40, Textual support number: 1 OBS

It was traditionally coated with beef blood which gave it a black exterior surface however, today the blackened exterior is most often the result of the spices applied to the outer surface and the smoking process during curing.  1, record 40, English, - Black%20Forest%20ham

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Jambon cru, séché et fumé, dont l'appellation rappelle les traditions alsacienne et bavaroise consistant à fumer certaines viandes et charcuteries.  1, record 40, French, - jambon%20de%20la%20For%C3%AAt%2DNoire

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 DEF

A general purpose pig noted for usually having carcases with a high deadweight to liveweight ratio, and reared to produce bacon(green or smoked), ham, pork and various by-products. Usually slaughtered at about 27-28 weeks, weighing 105 kg(231 lbs) or more l. w. [liveweight] or 81. 5 kg(179 lbs) or more d. w. [deadweight]  1, record 41, English, - heavy%20hog

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

Porcs lourds italiens de 150 kg.  1, record 41, French, - porc%20lourd

Record 41,  Textual support,  Spanish

Record number: 41, Textual support number: 1 CONT

La producción de cerdo ibérico está orientada mayoritariamente a la obtención de cerdos pesados, materia prima de una importante industria transformadora orientada a la elaboración de productos curados de alta calidad.  1, record 41, Spanish, - cerdo%20pesado

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

An Italian olive-oil bread, quite flat and usually round or square.  2, record 42, English, - focaccia

Record number: 42, Textual support number: 1 OBS

It has an almost cake-like texture and is often flavoured with herbs such as rosemary, sage or basil, perhaps olives or tapenade, and sometimes has a filling of ham or cheese.  2, record 42, English, - focaccia

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 DEF

Galette à l'huile d'olive et aux condiments, poudrée de sel, arrosée d'huile et cuite à four très chaud.  1, record 42, French, - focaccia

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Raw ham is differentiated into smoke and dry cured ham.... Products form Germany include Holstein cottage ham, Ammerländer ham, Westphalian ham, Black Forest ham and Coburg ham. We differentiate between bacon, country-style ham, cottage ham and ham on the bone. World-wide favourites include ham products from Spain(Serrano and Patanegra ham), France(Aoste and Bayonne ham), Italy(Parma and San Daniele ham) and Belgium(Ardenne ham).  3, record 43, English, - Coburg%20ham

Record number: 43, Textual support number: 2 CONT

As far as counter products are concerned, the original Belgian Ardenne Ham and the Coburg Ham are now available with a neat slicing edge, thus clearly reducing slicing losses at the service counter. The quality of Ardenne Ham and Coburg Ham has been enchanced by a longer curing time with an increase in the drying rate, resulting in more flavour and a pleasant bite.  4, record 43, English, - Coburg%20ham

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Jambon de Cobourg. Le jambon cru se compose des morceaux de grosse cuisse et de plate cuisse, sans noix, jarret ni hanche. Si le produit est fumé seul un procédé de fumage naturel est autorisé.  1, record 43, French, - jambon%20de%20Cobourg

Record number: 43, Textual support number: 2 CONT

Le jambon d'Ardenne doit se différencier du Cobourg, classique jambon cru fumé que l'on retrouve outre-Quiévrain, mais également des jambons de qualité italiens (Parme) ou espagnols (Serrano).  3, record 43, French, - jambon%20de%20Cobourg

Record number: 43, Textual support number: 3 CONT

Le cobourg est fait de la partie la plus noble du jambon, pressé, dégraissé, sans couenne. Ce produit a une période de fabrication de 3 mois et est fumé de façon artisanale et aromatisé d'un bouquet exquis.  4, record 43, French, - jambon%20de%20Cobourg

Record number: 43, Textual support number: 1 OBS

Cobourg : ville d'Allemagne (Bavière).  5, record 43, French, - jambon%20de%20Cobourg

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 CONT

Assorted Meats Tray. Sliced roast sirloin of beef, Black Forest ham, smoked turkey and salami served with pepperoncinis.  1, record 44, English, - assorted%20meats

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 CONT

Assiette de viandes froides. Plat composé de viandes assorties et d'au moins deux portions de salades assorties [...]  1, record 44, French, - viandes%20assorties

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

The pascalizer... technology is already in common use in Japan, Spain and the United States for presliced packaged ham and other products.  2, record 45, English, - presliced

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 CONT

Déjà, des applications commerciales de cette technologie sont répandues au Japon, en Espagne et aux États-Unis, entre autres pour le jambon prétranché emballé.  2, record 45, French, - pr%C3%A9tranch%C3%A9

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 DEF

An Italian ham that is prepared by mixing meat from pork necks(capo or head) and shoulders(collo) with seasonings.  1, record 46, English, - capicollo

Record number: 46, Textual support number: 1 OBS

It is mildly cured and seasoned with hot or sweet peppers, as well as salt and sugar and stuffed into a natural casing and air-dried.  1, record 46, English, - capicollo

Record number: 46, Textual support number: 2 OBS

Plural forms: capicolli or capocollos.  3, record 46, English, - capicollo

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Charcuterie d'origine italienne faite de chair de soc de porc fumé et généralement assaisonnée, durant la préparation, de poivre noir ou d'un mélange d'épices.  2, record 46, French, - capicollo

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

Split ham length wise close to the leg bone into cushion, and knuckle, leaving leg bone in knuckle piece.  1, record 47, English, - knuckle

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 OBS

pointe de surlonge : Terme proposé par un enseignant de la boucherie du Centre de formation professionnelle Relais de la Lièvre-Seigneurie à Gatineau.  1, record 47, French, - pointe%20de%20surlonge

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

Prepared from a regular or primal ham, which has been closely trimmed and well rounded at the cushion and butt ends.  1, record 48, English, - rounded

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 OBS

arrondi : Terme proposé par un enseignant de la boucherie du Centre de formation professionnelle Relais de la Lièvre-Seigneurie de Gatineau.  1, record 48, French, - arrondi

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 CONT

Boning a pork ham into tied roast. Steps in preparing a whole ham for cooking.  2, record 49, English, - tied

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 OBS

ficelé : Terme confirmé par un enseignant de la boucherie du Centre de formation professionnelle Relais de la Lièvre-Seigneurie de Gatineau.  2, record 49, French, - ficel%C3%A9

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 CONT

Prepared from a regular or primal ham, which has been closely trimmed and well rounded at the cushion and butt ends.  1, record 50, English, - primal%20ham

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 OBS

jambon entier : Terme proposé par un enseignant de la boucherie du Centre de formation professionnelle Relais de la Lièvre-Seigneurie de Gatineau.  1, record 50, French, - jambon%20entier

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

Bone-in hams have the bonus of the bone to use later as a seasoning for vegetables, soups or stews, but they can be tricky to carve.  2, record 51, English, - bone%2Din%20ham

Record number: 51, Textual support number: 1 OBS

Ham with the bone left in.  3, record 51, English, - bone%2Din%20ham

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 CONT

Les charcutiers français en font une variété, dite jambon «à l'os», parce que le jambon est traité avec l'os. Le charcutier découpe des tranches autour de l'os.  1, record 51, French, - jambon%20%C3%A0%20l%27os

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 CONT

Caldo gallego is a common dish for the Galicians. It is designed to fight humidity and cold and consists of cabbage, potatoes, beans and, depending on the cook's purse, ham, chorizo, spare ribs, etc.  4, record 52, English, - caldo%20gallego

Record number: 52, Textual support number: 1 OBS

Galicia is a region located in the northwest of Spain.  5, record 52, English, - caldo%20gallego

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 DEF

Bouillon de légumes [et de viande] à base de fleurs de navets, de bettes, de haricots verts, de choux pommés, de feuilles de navets, de pommes de terre et de haricots.  1, record 52, French, - caldo%20gallego

Record number: 52, Textual support number: 1 OBS

Il s'agit d'un plat typique de la Galice, région située au nord-ouest de l'Espagne.  2, record 52, French, - caldo%20gallego

Record 52,  Textual support,  Spanish

Record number: 52, Textual support number: 1 CONT

Caldo gallego. Exquisito plato gallego que alcanza su plenitud cuando puede hacerse con productos del país: grelos, unto, lacón y cachelos. Pueden sustituirse respectivamente por repollo (o alubias verdes), tocino un poco rancio, jamón y patatas nuevas.  1, record 52, Spanish, - caldo%20gallego

Record number: 52, Textual support number: 1 OBS

Plato tradicional de la región de Galicia, situada al noroeste de España.  2, record 52, Spanish, - caldo%20gallego

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 DEF

[A] small bite size sandwich layered with a ham spread.  1, record 53, English, - bocadito

Record number: 53, Textual support number: 1 OBS

This description corresponds to the Cuban "bocadito".  2, record 53, English, - bocadito

Record 53,  Textual support,  French

Record number: 53, Textual support number: 1 DEF

Petit sandwich au jambon.  1, record 53, French, - bocadito

Record number: 53, Textual support number: 1 OBS

Cette description correspond au "bocadito" préparé à Cuba.  2, record 53, French, - bocadito

Record 53,  Textual support,  Spanish

Record number: 53, Textual support number: 1 CONT

Los embutidos, principalmente el jamón, se consumirían, si fuera posible en todos los desayunos y meriendas, en forma de bocadito con jamón y queso, o simplemente bocadito de jamón.  1, record 53, Spanish, - bocadito

Record number: 53, Textual support number: 1 OBS

La descripción corresponde al "bocadito" que se prepara en Cuba.  2, record 53, Spanish, - bocadito

Record 54,  Textual support,  English

Record number: 54, Textual support number: 1 DEF

Ground ham seasoned with spices, breaded, and fried.  2, record 54, English, - ham%20croquette

Record 54,  Textual support,  French

Record 54,  Textual support,  Spanish

Record 55,  Textual support,  English

Record number: 55, Textual support number: 1 OBS

Cryovac pioneered ham cooking under vacuum many years ago and continuously develops new materials and systems to improve cook-in efficiency and productivity.  1, record 55, English, - cook%2Din%20system

Record 55,  Textual support,  French

Record 55,  Textual support,  Spanish

Record 56,  Textual support,  English

Record number: 56, Textual support number: 1 DEF

Afro-Caribbean term for food with traditional or, cultural links, having emotional significance.  1, record 56, English, - soul%20food

Record number: 56, Textual support number: 1 CONT

Though this traditional African-American fare has long been popular in the South, the term itself is relatively new(circa 1960). The expression "soul food" is thought to have derived from the cultural spirit and soul-satisfying flavors of black-American food. Some of the dishes commonly thought of as soul food include HAM HOCKS, GRITS, CHITTERLINGS, BLACK-EYED PEAS and COLLARD GREENS.  2, record 56, English, - soul%20food