TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Sausage patties can be made from many types of meat, including pork, beef, chicken or turkey. They consist of ground meat-often a variety with a high fat content-that is mixed with seasonings and formed into patties.  1, record 1, English, - sausage%20patty

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Fat is present in many foods and can be visible or invisible. Visible fat includes trimmable fat on meat and under the skin of chicken. Invisible fat refers to the fat used in processing or preparation of foods (for example, potato chips, muffins, french fries, etc), as well as the fat we add to our food (for example, butter and margarine to breads and vegetables, cream sauces on pasta, and dressing on salads).  1, record 2, English, - visible%20fat

Record number: 2, Textual support number: 2 CONT

All fresh pork cuts, except spare ribs, qualify as "lean" when trimmed of visible fat : that is, they contain less than 10% fat.  1, record 2, English, - visible%20fat

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Toutes les coupes de bœuf sur lesquelles on a enlevé le gras visible, sauf les bouts de côtes, correspondent à la définition de viande maigre de Santé Canada. Cela signifie que toutes les coupes de bœuf contiennent moins de 10 % de gras.  3, record 2, French, - gras%20visible

Record number: 2, Textual support number: 1 OBS

matière grasse visible : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 2, French, - gras%20visible

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

An Italian smoked sausage made with ground beef, pork and pork fat and flavored with coriander and white wine; it is air-dried and has a smooth, delicate flavor.  1, record 3, English, - mortadella

Record number: 3, Textual support number: 1 OBS

Product is placed in bladder, smoked at high temperatures and air dried.  2, record 3, English, - mortadella

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Saucisson de gros format, à base de viande de porc et de bœuf [séché dans un séchoir spécial].  1, record 3, French, - mortadelle

Record number: 3, Textual support number: 1 OBS

Son origine est italienne [et] elle doit son nom aux baies de myrte (mortola) qui sont la base de son assaisonnement.  1, record 3, French, - mortadelle

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Salami : A type of dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat... The raw meat is not cooked but instead is cured to make it safe for eating. As it is processed, garlic, pepper, hot chiles, and other seasonings are added before being cured, air-dried, and tightly packed into a natural or synthetic membrane casing.  2, record 4, English, - beef%20salami

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

Sausage of several regional kinds made of varying proportions of pork and beef with added fat and spices, stuffed into casings, and smoked.  1, record 5, English, - cervelat

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le cervelas. Ce saucisson cuit, pur porc ou porc et bœuf, est additionné de lard gras et d'épices, souvent d'ail, le mélange étant mis dans des boyaux, puis cuit après avoir été coloré de salpêtre. Il se présente sous la forme d'une grosse saucisse courte, ficelée à chaque bout [...]  1, record 5, French, - cervelas

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A fabricated cut of the pork carcass, cut from the sides and belly; consisting of fat interspersed with strands of meat, it is salted and/or smoked and available sliced or in a slab.  1, record 6, English, - bacon

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Filet de porc salé et fumé, [souvent] découpé en tranches minces.  3, record 6, French, - bacon

Record number: 6, Textual support number: 1 CONT

Comme partout en Amérique du Nord, le lard (ou bacon), est présent dans tous les plats (ou presque), au petit-déjeuner comme dans les sandwiches. On peut même trouver du bacon parfumé au sirop d’érable.  2, record 6, French, - bacon

Record number: 6, Textual support number: 2 CONT

Le bacon provient principalement du flanc (ventre).  4, record 6, French, - bacon

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Panceta ahumada.  3, record 6, Spanish, - bac%C3%B3n

Record number: 6, Textual support number: 1 OBS

El "Diccionario panhispánico de dudas" (DPD), indica que la voz inglesa "bacon" ('panceta ahumada') se ha adaptado al español en las formas "beicon" —que adapta la grafía a la pronunciación inglesa original— y "bacón" —que conserva la grafía original, con pronunciación a la española [...] La forma "beicon" es hoy mayoritaria y, por ello, preferible. Dada su frecuencia en países como España, se admite el uso del extranjerismo adaptado, aunque es siempre preferible el empleo de equivalencias españolas tradicionales, como "tocino" —usada, con este sentido, en países como México, Chile o el Ecuador—, "tocineta" —en países como Cuba, Colombia y Venezuela— y, en general, "panceta ahumada" [...]  4, record 6, Spanish, - bac%C3%B3n

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

... boneless, skinless meat of the species indicated [beef, pork, chicken, turkey, etc. ] that has been ground and [does] not contain more than 23% fat.  2, record 7, English, - medium%20ground%20meat

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Viande désossée et sans peau de l'espèce mentionnée [bœuf, porc, poulet, dindon, etc.], sous forme hachée et ne contenant pas plus de 23 % de gras.  2, record 7, French, - viande%20hach%C3%A9e%20mi%2Dmaigre

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

... boneless, skinless meat of the species indicated [beef, pork, chicken, turkey, etc. ] that has been ground and [does] not contain more than 30% fat.  2, record 8, English, - regular%20ground%20meat

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Viande désossée et sans peau de l'espèce mentionnée [bœuf, porc, poulet, dindon, etc.], sous forme hachée et ne contenant pas plus de 30 % de gras.  2, record 8, French, - viande%20hach%C3%A9e%20ordinaire

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

... boneless, skinless meat of the species indicated [beef, pork, chicken, turkey, etc. ] that has been ground and [does] not contain more than 10% fat.  3, record 9, English, - extra%2Dlean%20ground%20meat

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Viande désossée et sans peau de l'espèce mentionnée [bœuf, porc, poulet, dindon, etc.] sous forme hachée et ne contenant pas plus de 10 % de gras.  2, record 9, French, - viande%20hach%C3%A9e%20extra%2Dmaigre

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The crisp residue left after the fat has been separated from the fibrous tissue in rendering lard or frying or roasting the skin of pork, turkey, duck or goose.  1, record 10, English, - crackling

Record number: 10, Textual support number: 1 OBS

usu. used in plural.  1, record 10, English, - crackling

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Nom des débris de porc ou d'oie cuits dans la graisse, qui restent après que l'on a extrait le saindoux. On dit aussi friton.  1, record 10, French, - grattons

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

Pork shoulder combined with pork liver and kidney and seasoned with onions, garlic, sage, salt, pepper, mace. The mixture is bound with beaten egg and bread crumbs, and cased in caul fat.  1, record 11, English, - faggots

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Le terme attignole ne convient pas à cette préparation typiquement anglaise. Je propose donc de l'appeler boulette de porc en crépine pour différentes raisons.  1, record 11, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record number: 11, Textual support number: 2 OBS

boulette : Toute préparation à base de viande hachée à laquelle vous aurez donné une forme ronde, de la taille d'une mandarine si vous la poêlez, ou d'une petite noix si vous la pochez dans un bouillon [...]  2, record 11, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record number: 11, Textual support number: 3 OBS

La crépine ou toilette est une membrane provenant de la panse du porc, [...] que l'on utilise pour maintenir en forme certaines préparations culinaires : pâtés, pains de viande, volaille, rôtis de veau surtout, et même gros poissons farcis. [...]  2, record 11, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record number: 11, Textual support number: 4 OBS

attignole : Boulette de charcuterie cuite dans la graisse.  3, record 11, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, 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 12, English, - apple%20butter

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - beurre%20de%20pomme

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A delicate sausage, similar to a quenelle in texture, made with pork, chicken, fat, eggs, cream, bread crumbs and seasonings.  3, record 13, English, - boudin%20blanc

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Boudin à base de viandes blanches mélangées avec du lait.  2, record 13, French, - boudin%20blanc

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Salchicha preparada con carne blanca de cerdo o pollo, leche, especias, hierbas aromáticas, pan rallado y huevos.  1, record 13, Spanish, - bud%C3%ADn%20blanco

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Hot carcass weight should be obtained [to the nearest pound] immediately after dressing and prior to carcass chilling. Equations for estimating carcass lean were developed using skin-on, head-off carcasses. The carcasses should be weighed without any of the offal(liver, heart, tongue, kidney, leaf fat). Jowls and feet should be left on the carcass. Hot carcass weights should be adjusted to a skin-on, head-off basis. If pork carcasses are skinned, the hot carcass weights should be multiplied by 1. 06 to adjust to skin-on weight. If carcasses are head-on, the hot carcass weights should be multiplied by 0. 94 to adjust to head-off weight. If the carcasses are skinned and head-on, no adjustment is necessary because skin-off, head-on carcasses weigh approximately the same as skin-on, head-off carcasses.  3, record 14, English, - hot%20weight

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Le gain net par jour d'engraissement (poids mort chaud moins le demi-poids vif au début, divisé par le nombre de jours d'engraissement) est également calculé [...]  3, record 14, French, - poids%20de%20carcasse%20chaude

Record number: 14, Textual support number: 1 OBS

À l'abattoir, les demi-carcasses ont été pesées chaudes environ une heure après l'abattage et froides environ 40 heures après l'abattage.  3, record 14, French, - poids%20de%20carcasse%20chaude

Record number: 14, Textual support number: 2 OBS

poids mort : Poids de la carcasse d'un animal de boucherie [...] Il faut préciser si le poids est indiqué avec ou sans la réfaction de chaud.  5, record 14, French, - poids%20de%20carcasse%20chaude

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Medición en kilogramos de una canal, posterior a su lavado y que se realiza inmediatamente después del sacrificio.  5, record 14, Spanish, - peso%20de%20la%20canal%20caliente

Record number: 14, Textual support number: 1 CONT

El peso de la canal caliente se obtiene a la salida de las canales del túnel de oreo, que dura aproximadamente unos 20 minutos. El peso de la canal en frío se obtiene a las 24h. del oreo, realizado en cámara frigorífica a temperatura de unos 20 °C.  6, record 14, Spanish, - peso%20de%20la%20canal%20caliente

Record number: 14, Textual support number: 2 CONT

Una vez [los animales] desollados, eviscerados y lavados se determinó el peso de canal caliente y tras 24 h a 4 °C, se determinó el peso de canal fría.  4, record 14, Spanish, - peso%20de%20la%20canal%20caliente

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

To insert strips of pork fat through lean cuts of meat to keep them moist.  2, record 15, English, - lard

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Ajouter du lard à une pièce de viande ou à certains poissons pour lui donner du moelleux [...]  1, record 15, French, - larder

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

To wrap lean meats, poultry or fish with thin slices of fat-usually bacon or pork fat-before cooking. This keeps the flesh moist during cooking.  1, record 16, English, - bard

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Recouvrir une pièce de viande ou un moule d'une barde de lard gras afin d'éviter le dessèchement pendant la cuisson tout en nourrissant en gras la préparation [...]  1, record 16, French, - barder

Record number: 16, Textual support number: 1 CONT

Pour barder une pièce à cuire, on la recouvre d'une ou de plusieurs bardes que l'on maintient par quelques tours de ficelle à rôti.  2, record 16, French, - barder

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Untar con lardo una carne para asar con el fin de protegerla del calor y evitar que se reseque.  2, record 16, Spanish, - enlardar

Record 17,  Textual support,  English

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

La partie grasse de la viande [de porc].  2, record 17, French, - gras%20de%20porc

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

... fat, other than lard, rendered from clean, sound carcasses, parts of carcasses, or edible organs from hogs, except that stomachs, bones from the head and bones from cured or cooked pork shall not be included.  2, record 18, English, - rendered%20pork%20fat

Record number: 18, Textual support number: 1 CONT

The tissues rendered are usually fresh, but may be cured, cooked or otherwise prepared and may contain some meat food products. Rendered pork fat may be hardened by the use of lard stearin, hydrogenated lard, rendered pork fat stearin or hydrogenated rendered pork fat.  2, record 18, English, - rendered%20pork%20fat

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

Grasa fundida procedente de los tejidos y huesos de cerdo (Sus scrofa) en buenas condiciones de salud en el momento de su sacrificio y apto para el consumo humano.  1, record 18, Spanish, - grasa%20de%20cerdo%20fundida

Record number: 18, Textual support number: 1 OBS

Podrá contener grasa de huesos (convenientemente limpiada), de piel desprendida, de piel de la cabeza, de orejas, de rabos y de otros tejidos aptos para el consumo humano.  1, record 18, Spanish, - grasa%20de%20cerdo%20fundida

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

The pulled pork sandwich is one of the famous categories in sandwiches for non-vegetarian lovers. Pork is pig's meat and in making the pulled pork sandwich, usually the meat of the pig's shoulder is used as it has lots of fat. The pulled pork sandwich is usually a favorite dish for the winters. It is warm and spicy and can be enjoyed during the winter season. It is a slow cooked dish and takes lot of time for its preparation. The pulled pork sandwich is made out of buns rather than that of the normal white breads or the sandwich breads. The sauce gets easily soaked up in the hamburger buns.  1, record 19, English, - pulled%20pork%20sandwich

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

De tout pour le carnivore en vous. Sandwich au porc effiloché, poulet fumé, succulentes côtes levées, poitrines de bœuf et burgers immenses [...]  1, record 19, French, - sandwich%20au%20porc%20effiloch%C3%A9

Record number: 19, Textual support number: 1 OBS

sandwich au porc effiloché : terme relevé aussi dans une circulaire du Zeller's.  2, record 19, French, - sandwich%20au%20porc%20effiloch%C3%A9

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

The advanced microprocessor design of Anitech's on-line or stand-alone PG-100 Electronic Pork Grader provides the ultimate in speed, convenience and accuracy. The top display on this unit reveals fat thickness, lean meat thickness, meat percentage, carcass class and error codes. The bottom display shows carcass number, lot number, programmable messages, function and function mode.  1, record 20, English, - electronic%20pork%20grader

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it's marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless.  1, record 21, English, - Boston%20butt

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

Le soc de porc, situé dans la partie supérieur de l'épaule, est en fait l'équivalent de la palette dans le porc. Cette coupe peut être désossée afin de produire des rôtis et des viandes froides comme le capicole ou être simplement cuit en rôti avec ses os.  2, record 21, French, - soc%20de%20porc

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Mortadella is a semi-dry sausage, Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat...  1, record 22, English, - semi%2Ddry%20sausage

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat.  1, record 23, English, - brown

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Donner une couleur dorée, obtenir une surface croustillante en retournant la pièce sur toutes ses faces dans un corps gras.  1, record 23, French, - rissoler

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A piece of pork fat.  2, record 24, English, - barde

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Bande de gras de porc.  1, record 24, French, - barde

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

A plastic plate used in the electronic probing of pork in order to measure back fat.  1, record 25, English, - guide%20plate

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Plaque en plastique qui sert à guider la sonde électronique pour la mesure du lard dorsal chez le porc.  1, record 25, French, - plaque%20guide

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Pork smoked back fat.  1, record 26, English, - smoked%20back%20fat

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

(d'après M. Ovila Fortier de l'Institut national des viandes).  1, record 26, French, - gras%20de%20dos%20fum%C3%A9

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

pork cured with salt, esp. the fat pork taken from the back, sides, and belly.  2, record 27, English, - salt%20pork

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

morceau de porc, provenant généralement de la poitrine ou des parois thoraciques, salé et cuit dans un bouillon aromatisé.  3, record 27, French, - porc%20sal%C3%A9

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

Salt pork is cured pork fat. The crisp fried bits of salt pork that remain after the fat has been rendered are delicious in chowders, with greens, and mixed into biscuits.  1, record 28, English, - crisp%20fried%20salt%20pork

Record number: 28, Textual support number: 1 OBS

scrunchies: Term used in Newfoundland.  2, record 28, English, - crisp%20fried%20salt%20pork

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Lard salé coupé en tranches minces qu'on a fait frire.  3, record 28, French, - oreille%20de%20crisse

Record number: 28, Textual support number: 2 OBS

oreille de crisse : Expression québécoise.  2, record 28, French, - oreille%20de%20crisse

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

A nutrient-directing agent is a substance that, when included in swine feed, will result in pork which is expected to have less fat.  2, record 29, English, - nutrient%2Dpartitioning%20agent

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

Facteur antinutritionnel en raison de l'orientation qu'il impose aux tissus gras et maigres.  1, record 29, French, - r%C3%A9partiteur%20lipido%2Dprotidique

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

"Rillettes" : Preparation of pork, both lean and fat, cut into very small pieces and gently cooked in lard with the usual seasoning. Rillettes are then pounded in a mortar.... Goose and rabbit rillettes are made in the same way as pork rillettes.  5, record 30, English, - rillettes

Record number: 30, Textual support number: 1 OBS

"Potted minced pork" is more specific in meaning and furthermore is explanatory in nature.  6, record 30, English, - rillettes

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Préparation réalisée par cuisson prolongée dans leur graisse propre, ou dans celle de porc, de viandes découpées en morceaux, de porc, de lapin, d'oie ou de volaille, recouverte par une couche protectrice de saindoux.  2, record 30, French, - rillettes

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

Prepared from the pork shoulder butt with all bones removed. Average fat covering is 1/4"(6mm). May be tied or netted.  1, record 31, English, - butt%20roast%2C%20boneless

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Préparé à partir d'un soc de porc dont tous les os sont enlevés. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Peut être ficelé ou recouvert d'un filet.  1, record 31, French, - r%C3%B4ti%20de%20soc%20d%C3%A9soss%C3%A9

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Prepared from bone-in pork shoulder butt, portioned parallel to the cut which separated the butt from the loin. Average fat cover is 1/4"(6mm).  1, record 32, English, - butt%20chop

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Préparées à partir d'un soc de porc, avec os. Les tranches sont faites en coupant parallèlement au côté dont le soc a été séparé de la longe. La couche de gras a une épaisseur moyenne de 1/4" (6mm).  1, record 32, French, - tranche%20de%20soc

Record 32,  Textual support,  Spanish