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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The sheet ribbed belly is similar to the bone-in belly except the spareribs are removed in one piece as well as most of the associated bones and cartilage. The sheet ribbed belly should be relatively square in appearance. Sheet ribbed bellies may be purchased skin-on or skin-off with the fat at the edge of the cut tapered to meet the lean.  2, record 1, English, - pork%20belly%2C%20sheet%20ribbed

Record number: 1, Textual support number: 1 OBS

The pork belly comes from the cut of the shoulder, the leg and the loin. The pork belly ribs are pulled out, then the pork belly is skinned. Following that, the posterior extremity is trimmed at a 90° angle and the ventral line is cut parallel to the line of the loin, according to the desired dimensions.  1, record 1, English, - pork%20belly%2C%20sheet%20ribbed

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

plat de côtes : Morceau [qui] fait partie des cinq pièces de la poitrine-hachage, placée à proximité de l'épaule.  2, record 1, French, - flanc%20de%20porc%20%28plat%20de%20c%C3%B4tes%29

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - faggots

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record number: 2, 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 2, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record number: 2, 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 2, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record number: 2, Textual support number: 4 OBS

attignole : Boulette de charcuterie cuite dans la graisse.  3, record 2, French, - boulettes%20de%20porc%20en%20cr%C3%A9pine

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A lightly cured pork sausage... made with finely minced pork loin, belly, and shoulder mixed with salt, pimentòn, and sometimes even cayenne pepper...  3, record 3, English, - sobrassada

Record number: 3, Textual support number: 1 OBS

It’s hung to cure for a few weeks, but it’s not a hard sausage. It can be spread directly on bread, or cooked ...  3, record 3, English, - sobrassada

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Spécialité charcutière espagnole se présentant comme une saucisse à tartiner non fumée, à base de morceaux de maigre noyés dans une farce grasse, fortement aromatisée et colorée au poivron.  2, record 3, French, - soubressade

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Embuchado grueso de carne de cerdo muy picada y sazonada con sal y pimiento molido, que se hace especialmente en la isla española de Mallorca.  1, record 3, Spanish, - sobrasada

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Proprietary name for a tinned meat product made mainly from ham.  3, record 4, English, - specially%20processed%20ham

Record number: 4, Textual support number: 1 OBS

A trademark used for a canned meat product consisting primarily of chopped pork pressed into a loaf.  2, record 4, English, - specially%20processed%20ham

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - picnic%20ham

Record number: 5, 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 5, English, - picnic%20ham

Record number: 5, 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 5, English, - picnic%20ham

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - %C3%A9paule%20picnic

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.  3, record 5, French, - %C3%A9paule%20picnic

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Paleta o pata delantera curada del cerdo.  1, record 5, Spanish, - lac%C3%B3n

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

(C330) Maximum 3 mm.  1, record 6, English, - butt%2Dboneless%2C%20Capicola

Record number: 6, Textual support number: 1 OBS

The spelling of "Capicola" in this case is of american usage. The correct spelling is "capicolla" which is a spicy Italian cured pork shoulder butt.  2, record 6, English, - butt%2Dboneless%2C%20Capicola

Record number: 6, 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.  3, record 6, English, - butt%2Dboneless%2C%20Capicola

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

(C330) Épaisseur maximale de 3 mm de gras.  1, record 6, French, - soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle

Record number: 6, 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 6, French, - soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

(C330) Máximo de grasa: 3 mm.  1, record 6, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola

Record number: 6, 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 6, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola

Record 7,  Textual support,  English

Record number: 7, 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 7, English, - pulled%20pork%20sandwich

Record 7,  Textual support,  French

Record number: 7, 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 7, French, - sandwich%20au%20porc%20effiloch%C3%A9

Record number: 7, Textual support number: 1 OBS

sandwich au porc effiloché : terme relevé aussi dans une circulaire du Zeller's.  2, record 7, French, - sandwich%20au%20porc%20effiloch%C3%A9

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A boned and smoked piece of pork from the shoulder.  1, record 8, English, - daisy%20ham

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Terme formé par analogie avec «jambon cottage».  1, record 8, French, - jambon%20%C2%ABdaisy%C2%BB

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, 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 9, English, - Boston%20butt

Record 9,  Textual support,  French

Record number: 9, 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 9, French, - soc%20de%20porc

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 OBS

Term used at the Canadian Pork Council.  1, record 10, English, - pork%20shoulder%20butt%20steak

Record number: 10, Textual support number: 2 OBS

Capicola.  1, record 10, English, - pork%20shoulder%20butt%20steak

Record number: 10, Textual support number: 3 OBS

Name of fresh pork cut according to the industry’s basic standards.  2, record 10, English, - pork%20shoulder%20butt%20steak

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Terme en usage au Conseil Canadien du porc.  1, record 10, French, - steak%20de%20soc%20de%20porc

Record number: 10, Textual support number: 2 OBS

Capicole.  1, record 10, French, - steak%20de%20soc%20de%20porc

Record number: 10, Textual support number: 3 OBS

Nom de la coupe de détail selon les normes de base de l'industrie canadienne du porc.  2, record 10, French, - steak%20de%20soc%20de%20porc

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

Term used at the Canadian Pork Council.  1, record 11, English, - pork%20shoulder%20picnic%20roast

Record number: 11, Textual support number: 2 OBS

Name of fresh pork cut according to the industry’s basic standards.  2, record 11, English, - pork%20shoulder%20picnic%20roast

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Terme en usage au Conseil Canadien du porc.  1, record 11, French, - r%C3%B4ti%20d%27%C3%A9paule%20picnic

Record number: 11, Textual support number: 2 OBS

Nom de la coupe de détail selon les normes de base de l'industrie canadienne du porc.  2, record 11, French, - r%C3%B4ti%20d%27%C3%A9paule%20picnic

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

Term used at the Canadian Pork Council.  1, record 12, English, - pork%20shoulder%20butt%20roast

Record number: 12, Textual support number: 2 OBS

Capicola.  1, record 12, English, - pork%20shoulder%20butt%20roast

Record number: 12, Textual support number: 3 OBS

Name of fresh pork cut according to the industry’s basic standards.  2, record 12, English, - pork%20shoulder%20butt%20roast

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Terme en usage au Conseil Canadien du porc.  2, record 12, French, - r%C3%B4ti%20de%20soc%20de%20porc

Record number: 12, Textual support number: 2 OBS

Capicole.  2, record 12, French, - r%C3%B4ti%20de%20soc%20de%20porc

Record number: 12, Textual support number: 3 OBS

Nom de la coupe de détail selon les normes de base de l'industrie canadienne du porc.  1, record 12, French, - r%C3%B4ti%20de%20soc%20de%20porc

Record number: 12, Textual support number: 4 OBS

Capicole : Type de jambon, genre Italien, dont la partie du soc est découenné et désossé. [Renseignement obtenu de la «Fédération des producteurs de porcs du Québec».]  1, record 12, French, - r%C3%B4ti%20de%20soc%20de%20porc

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Proposé par analogie avec «rôti d'épaule de porc aux abricots et amandes dences». (Internet. [<a href="http://www.copperl-hanaudaye.fr/fr/filiere.saveurs2_recettes3.shtml" title="http://www.copperl-hanaudaye.fr/fr/filiere.saveurs2_recettes3.shtml">http://www.copperl-hanaudaye.fr/fr/filiere.saveurs2_recettes3.shtml</a>].  1, record 13, French, - r%C3%B4ti%20d%27%C3%A9paule%20de%20porc%20avec%20sauce%20aux%20pommes

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

[Pork] shoulder, jowl and lacone removed, skinless.  1, record 14, English, - Montreal%20shoulder

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

[Porc].  1, record 14, French, - %C3%A9paule%20d%C3%A9couenn%C3%A9e

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - butt%20roast%2C%20boneless

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - r%C3%B4ti%20de%20soc%20d%C3%A9soss%C3%A9

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, 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 16, English, - butt%20chop

Record 16,  Textual support,  French

Record number: 16, 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 16, French, - tranche%20de%20soc

Record 16,  Textual support,  Spanish