TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

HAM KNUCKLE [2 records]

Record 1 2015-01-06

English

Subject field(s)
  • Meats and Meat Industries
  • Restaurant Menus
Key term(s)
  • ham knuckle

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Menus (Restauration)
DEF

Jarret avant ou arrière du porc, situé au-dessous du jambon ou de l'épaule, qui se consomme frais, demi-sel ou fumé.

CONT

En charcuterie cuite, le jambonneau est préparé par salage et moulage, additionné de morceaux de jambon de coupe et de morceaux d'épaule [...]

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Menú (Restaurantes)
DEF

Carne curada del brazuelo o la pata delantera del cerdo.

Save record 1

Record 2 2007-03-09

English

Subject field(s)
  • Meats and Meat Industries
CONT

Split ham length wise close to the leg bone into cushion, and knuckle, leaving leg bone in knuckle piece.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

pointe de surlonge : Terme proposé par un enseignant de la boucherie du Centre de formation professionnelle Relais de la Lièvre-Seigneurie à Gatineau.

Spanish

Save record 2

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