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Record 1,  Textual support,  English

Record number: 1, 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 1, English, - smoked%20ham%20shank%20portion

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Pertaining to the ham, or that part of the leg behind the knee or stifle joint.  1, record 2, English, - popliteal

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Qui a rapport à la partie postérieure du genou.  1, record 2, French, - poplit%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Hind legs of bacon pig, cured while still part of the carcass.  2, record 3, English, - gammon

Record number: 3, 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 3, English, - gammon

Record number: 3, 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 3, English, - gammon

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

No confundir con gamón que, en español, denomina una planta de la familia de las Liliáceas.  2, record 3, Spanish, - jam%C3%B3n%20ahumado

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - picnic%20ham

Record number: 4, 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 4, English, - picnic%20ham

Record number: 4, 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 4, English, - picnic%20ham

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - %C3%A9paule%20picnic

Record number: 4, 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 4, French, - %C3%A9paule%20picnic

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Paleta o pata delantera curada del cerdo.  1, record 4, Spanish, - lac%C3%B3n

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - ham%20%28Leg%29

Record number: 5, 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 5, English, - ham%20%28Leg%29

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - cuisse

Record number: 5, 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 5, French, - cuisse

Record 5,  Textual support,  Spanish

Record number: 5, 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 5, Spanish, - pierna

Record number: 5, 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 5, Spanish, - pierna

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - knuckle

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - pointe%20de%20surlonge

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

This premium quality boneless, rindless ham is from selected lean cuts of pork leg, sugar cured, smoked and cooked in a special steam oven to maintain natural flavours and juices.  1, record 7, English, - rindless

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

En conclusion, pour garder la ligne et un taux de lipides convenable, on se méfiera de la charcuterie en dehors du fromage de tête et du jambon dégraissé et découenné.  2, record 7, French, - d%C3%A9couenn%C3%A9

Record number: 7, Textual support number: 2 CONT

Le jambon découenné Carrefour est fabriqué à partir de porc Filière Qualité Carrefour [et] il est garanti sans polyphosphates et sans colorants.  3, record 7, French, - d%C3%A9couenn%C3%A9

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

a firmly packed cylindrical cushion [which] is used primarily for pressing seams in very narrow areas, such as sleeves.  1, record 8, English, - seam%20roll

Record number: 8, Textual support number: 1 OBS

... roll also allows seam to be pressed open with no marring of the surrounding fabric; bulk or garment falls away as seam of pants leg is pressed. Like the ham, roll is covered with wool on one side, cotton on the other.  1, record 8, English, - seam%20roll

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

coussinet cylindrique bien rembourré qu'on utilise pour repasser les coutures des endroits restreints (les manches).  1, record 8, French, - rouleau

Record number: 8, Textual support number: 1 OBS

[...] on peut, grâce au rouleau, ouvrir les coutures sans faire grigner le tissu. Le gros de l'ouvrage ne nuit pas quand on repasse une jambe de pantalon sur le rouleau. Comme le coussin, il est couvert de laine d'un côté, de coton, de l'autre.  1, record 8, French, - rouleau

Record number: 8, Textual support number: 2 OBS

Dans l'industrie de machines à coudre, ce rouleau est appelé : ouverture des coutures.  2, record 8, French, - rouleau

Record 8,  Textual support,  Spanish