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HAM SHANK [2 records]
Record 1 - internal organization data 2012-06-21
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- smoked ham shank portion 1, record 1, English, smoked%20ham%20shank%20portion
Record 1, Abbreviations, English
Record 1, Synonyms, English
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, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- jarret fumé
1, record 1, French, jarret%20fum%C3%A9
proposal, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- jarret arrière fumé 2, record 1, French, jarret%20arri%C3%A8re%20fum%C3%A9
proposal, masculine noun
Record 1, Textual support, French
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2008-12-09
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- ham shank 1, record 2, English, ham%20shank
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, 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 2, English, - ham%20shank
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- jarret arrière
1, record 2, French, jarret%20arri%C3%A8re
masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, 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 2, French, - jarret%20arri%C3%A8re
Record 2, Spanish
Record 2, Textual support, Spanish
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