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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 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 2, English, - New%20England%20boiled%20dinner

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - apple%20butter

Record 3,  Textual support,  French

Record number: 3, 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 3, French, - beurre%20de%20pomme

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - fabada%20asturiana

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Cassoulet typique de la cuisine des Asturies.  3, record 4, French, - fabada%20asturiana

Record number: 4, 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 4, French, - fabada%20asturiana

Record 4,  Textual support,  Spanish

Record number: 4, 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 4, Spanish, - fabada

Record number: 4, Textual support number: 1 OBS

"Fabes" o "fabas" es la manera asturiana de denominar las habas.  2, record 4, Spanish, - fabada

Record number: 4, Textual support number: 2 OBS

Asturias es una provincia situada en el noroeste de España.  2, record 4, Spanish, - fabada

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - smoked%20ham%20shank%20portion

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Proprietary name for a tinned meat product made mainly from ham.  3, record 6, English, - specially%20processed%20ham

Record number: 6, Textual support number: 1 OBS

A trademark used for a canned meat product consisting primarily of chopped pork pressed into a loaf.  2, record 6, English, - specially%20processed%20ham

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

(To insert) small pieces of truffles, cooked ham, and scarlet tongue into meat, fowl, game.  3, record 7, English, - stud

Record number: 7, 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 7, English, - stud

Record number: 7, Textual support number: 2 CONT

Fish are studded with truffles, fillets of anchovy and gherkins.  3, record 7, English, - stud

Record number: 7, Textual support number: 1 OBS

clouter: Pronounced clouté.  5, record 7, English, - stud

Record 7,  Textual support,  French

Record number: 7, 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 7, French, - clouter

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - picnic%20ham

Record number: 8, 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 8, English, - picnic%20ham

Record number: 8, 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 8, English, - picnic%20ham

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - %C3%A9paule%20picnic

Record number: 8, 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 8, French, - %C3%A9paule%20picnic

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Paleta o pata delantera curada del cerdo.  1, record 8, Spanish, - lac%C3%B3n

Record 9,  Textual support,  English

Record number: 9, 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 9, English, - panzerotto

Record number: 9, 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 9, English, - panzerotto

Record number: 9, Textual support number: 2 OBS

Terms usually used in the plural.  4, record 9, English, - panzerotto

Record 9,  Textual support,  French

Record number: 9, 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 9, French, - panzerotto

Record number: 9, Textual support number: 1 OBS

Panzerotti est le pluriel de panzerotto.  1, record 9, French, - panzerotto

Record number: 9, Textual support number: 2 OBS

Terme habituellement utilisé au pluriel.  2, record 9, French, - panzerotto

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Pig's flesh as food : Bacon, Ham, Pork.  2, record 10, English, - pig

Record 10,  Textual support,  French

Record number: 10, 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 10, French, - porc%20charcutier

Record number: 10, Textual support number: 2 OBS

Porc charcutier : Terme en usage dans le domaine de la charcuterie employé surtout en France.  3, record 10, French, - porc%20charcutier

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - heavy%20hog

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Porcs lourds italiens de 150 kg.  1, record 11, French, - porc%20lourd

Record 11,  Textual support,  Spanish

Record number: 11, 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 11, Spanish, - cerdo%20pesado

Record 12,  Textual support,  English

Record number: 12, 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 12, English, - capicollo

Record number: 12, 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 12, English, - capicollo

Record number: 12, Textual support number: 2 OBS

Plural forms: capicolli or capocollos.  3, record 12, English, - capicollo

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - capicollo

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Boning a pork ham into tied roast. Steps in preparing a whole ham for cooking.  2, record 13, English, - tied

Record 13,  Textual support,  French

Record number: 13, 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 13, French, - ficel%C3%A9

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, 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 14, English, - rindless

Record 14,  Textual support,  French

Record number: 14, 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 14, French, - d%C3%A9couenn%C3%A9

Record number: 14, 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 14, French, - d%C3%A9couenn%C3%A9

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

In order to ensure remunerative price to pig producers, bacon and pork processing plants were set up during Fourth Five Year Plan in different States in public sector. Apart from this, 150 meat processing plants which are mainly processing pork and pork products like sausages, bacon and ham are functioning on small scale in the private sector.  1, record 15, English, - pork%20processing

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

La transformation du porc est un secteur difficile. Le roulement du personnel est élevé et la formation, coûteuse. En outre, la découpe de la viande peut être dangereuse. Un engagement envers l'efficacité, la qualité et l'hygiène est indispensable pour demeurer rentable. Soucieux de recourir aux technologies les plus modernes, un des chefs de file de ce marché a entrepris de «dégraisser» ses opérations en automatisant les principales étapes de la transformation du porc.  1, record 15, French, - transformation%20du%20porc

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Morceau non encore fumé.  1, record 16, French, - fesse%20de%20porc

Record number: 16, Textual support number: 2 OBS

Source(s) : Lettre aux Salaisons Brochu Inc.  1, record 16, French, - fesse%20de%20porc

Record 16,  Textual support,  Spanish