TERMIUM Plus^®

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 OBS

fattening pig; fat hog: Terms which are now discouraged from use. The industry would prefer grower-finisher pig or hog.  1, record 2, English, - grower%2Dfinisher%20pig

Record number: 2, Textual support number: 2 OBS

The term «fat hog» becoming old-fashioned because fat is no longer a desirable trait in pigs. The new terminology is "grower pig" (covering the phase after weaning) and "finisher pig" (covering the final stages of feeding). The term "feeder pig" or "feeder hog" is restricted to the younger of these two phases.  4, record 2, English, - grower%2Dfinisher%20pig

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 CONT

El cerdo de ceba es aquel que presenta una cabeza pequeña y unas extremidades cortas, pero bien aplomadas, una línea dorsolumbar recta, un tronco largo, unos jamones bien formados para una buena relación grasa carne.  4, record 2, Spanish, - cerdo%20de%20engorda

Record number: 2, Textual support number: 1 OBS

cerdo de engorda : término proveniente del Código Zoosanitario Internacional, 2002.  5, record 2, Spanish, - cerdo%20de%20engorda

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

We recommend that the producer conduct regular growth monitoring ..., including at least 2 measurements: either weight (e.g. with a girth measuring tape), height (e.g. with a livestock measuring tape) or body condition scoring (e.g. with a chart).  2, record 3, English, - livestock%20measuring%20tape

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

La cinta métrica para ganado permite calcular fácilmente el peso aproximado del cerdo, vaca o ternero en función de la longitud del contorno de su cuerpo.  1, record 3, Spanish, - cinta%20m%C3%A9trica%20para%20ganado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

spareribs: A cut of meat, especially pork, consisting of the thin end of the ribs with most of the meat cut away  1, record 4, English, - sparerib

Record number: 4, Textual support number: 1 OBS

sparerib: designation usually used in the plural.  2, record 4, English, - sparerib

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

côtes levées : Morceau formé de plusieurs côtes de porc provenant du flanc (côtes de flanc) ou du dos (côtes de dos) et débarrassées de la plus grande partie de la viande et du gras qui les entourent.  2, record 4, French, - c%C3%B4te%20lev%C3%A9e

Record number: 4, Textual support number: 1 OBS

côte levée : désignation habituellement utilisée au pluriel.  3, record 4, French, - c%C3%B4te%20lev%C3%A9e

Record 4,  Textual support,  Spanish

Record number: 4, 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 4, Spanish, - costillas

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The dietary lupin level had a quadratic effect on the weight gain of growing pigs, the best performance being observed at the 33% replacement level. However, dietary lupin level did not influence weight gain during the finishing period and total fattening.  2, record 5, English, - finishing%20period

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Deuxième période de la phase dite «d'engraissement» du porc.  2, record 5, French, - p%C3%A9riode%20de%20finition

Record number: 5, Textual support number: 1 OBS

Elle dure de 7 à 8 semaines, soit une cinquantaine de jours. Les porcs «finis» partent à l'abattoir vers 186 jours d'âge en moyenne.  2, record 5, French, - p%C3%A9riode%20de%20finition

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

Ciclo cerrado. Es el caso en el que todo el proceso productivo, es decir, el nacimiento, la cría, la recría y el cebo, tiene lugar en una misma explotación [...]  2, record 5, Spanish, - ciclo%20completo

Record number: 5, Textual support number: 1 OBS

Incluye desde el manejo del ciclo reproductivo hasta la venta del cerdo gordo.  1, record 5, Spanish, - ciclo%20completo

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The benefits of the swine model justify the use of these animals in the design of more effective medical countermeasures against known chemical warfare agents (nerve agents, vesicants and lung damaging agents).  1, record 6, English, - swine%20model

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Les résultats obtenus dans [cette] étude démontrent que les effets pléiotropiques des statines ne sont pas bénéfiques sur la restauration de la dysfonction endothéliale des artères coronaires épicardiques associée à l'HVG [hypertrophie ventriculaire gauche] dans un modèle porcin.  1, record 6, French, - mod%C3%A8le%20porcin

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 CONT

El modelo porcino. El cerdo es un animal válido para el ensayo de múltiples procedimientos urológicos [...] La cirugía renal experimental se lleva a cabo preferentemente en modelo porcino por su gran accesibilidad, su semejanza anatómica con el ser humano y el gran tamaño de sus riñones.  1, record 6, Spanish, - modelo%20porcino

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A dish prepared chiefly from bean sprouts, bamboo shoots, water chestnuts, onions, mushrooms, and meat or fish and served with rice and soy sauce.  2, record 7, English, - chop%20suey

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Mélange de légumes émincés et sautés accompagnés, le plus souvent, de poulet et de viande de porc ou de bœuf détaillés en lamelles.  2, record 7, French, - chop%20suey

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Plato típico de origen chino elaborado con carne de pollo, res o cerdo, verduras, germen de bambú o soja, especias y salsa de soja, acompañado con arroz o fideos.  2, record 7, Spanish, - chop%20suey

Record number: 7, Textual support number: 1 OBS

El término "chop suey" significa "trozos mezclados".  2, record 7, Spanish, - chop%20suey

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

There are two types of porcine circovirus. Type 1 (PCV-1 or Porcine Circovirus 1), identified for the first time in 1974 and recognized as a non-pathogenic agent, and type 2 (PCV-2 or Porcine Circovirus 2), discovered in 1997.  1, record 8, English, - porcine%20circovirus

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Il y a deux types de circovirus porcin. Le type 1 [...] identifié pour la première fois en 1974 et reconnu comme un agent non pathogène; et le type 2 [...] découvert en 1997.  1, record 8, French, - circovirus%20porcin

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

El circovirus porcino(PCV) fue inicialmente descubierto como un contaminante no citopático de la línea celular PK-15 y fue caracterizado más tarde como un pequeño virus(17 nm), DNA no envuelto, con genoma circular. El PCV de las células PK-15 pertenece al tipo 1. La prevalencia y distribución en cerdos del PCV1 es desconocida y el papel de éste como agente patológico en el cerdo no es claro.  1, record 8, Spanish, - circovirus%20porcino

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A leftover piece from the cutting of foods for a dish that is sometimes saved for another use.  2, record 9, English, - trimming

Record number: 9, Textual support number: 1 OBS

trimming: term usually used in the plural.  2, record 9, English, - trimming

Record number: 9, Textual support number: 1 PHR

meat trimming, vegetable trimming  2, record 9, English, - trimming

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Partie d'un [aliment] non utilisée lors de la préparation d'un apprêt et parfois réservée pour un emploi ultérieur.  1, record 9, French, - parure

Record number: 9, Textual support number: 1 OBS

parure : terme habituellement utilisé au pluriel.  2, record 9, French, - parure

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 CONT

(C600) Los recortes pueden ofrecerse con grados que varían ampliamente en cuanto al porcentaje de carne magra química, a partir de una amplia gama de cortes primarios según lo acordado con el cliente.  1, record 9, Spanish, - recortes%20de%20carne

Record number: 9, 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 9, Spanish, - recortes%20de%20carne

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

(C211) Same as C205, main muscle, eye only. Maximum fat 3 mm.  1, record 10, English, - back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only

Record number: 10, 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 10, English, - back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

(C211) Même que C205. Compte seulement le muscle principal et l'œil. Épaisseur maximale de 3 mm de gras.  1, record 10, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil

Record number: 10, 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 10, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

(C211) Igual que C205, músculo principal, ojo muscular. Máximo de grasa: 3 mm.  1, record 10, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular

Record number: 10, 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 10, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Head meat and cheek meat are considered meat; however, they are restricted in certain products and therefore, must be declared as such ...  2, record 11, English, - head%20meat

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

La viande de tête et viande de joue sont considérées comme de la viande; cependant, comme des restrictions s'appliquent à leur présence dans certains produits, elles doivent être déclarées en tant que viande de tête et viande de joue [...]  2, record 11, French, - viande%20de%20t%C3%AAte

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 OBS

Recortes de carne (C728).  1, record 11, Spanish, - carne%20de%20la%20cabeza

Record number: 11, Textual support number: 2 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 11, Spanish, - carne%20de%20la%20cabeza

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

The meat from a domestic hog or pig.  1, record 12, English, - pork

Record number: 12, Textual support number: 1 OBS

pigmeat; pig meat: terms extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 12, English, - pork

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

viande de porc; viande porcine : termes extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 12, French, - viande%20de%20porc

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 CONT

La carne de cerdo más adecuada es aquella que es firme al tacto, se encuentra libre de fluidos, tiene tonalidad rosada o rojiza y cuyo marmoleado o veta de grasa interna y externa, de color blanco, es delgado.  1, record 12, Spanish, - carne%20de%20cerdo

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

The uncastrated male of swine.  2, record 13, English, - boar

Record number: 13, Textual support number: 1 CONT

The boar should possess quality, masculinity, good disposition, and ability to sire strong, vigorous pigs.  3, record 13, English, - boar

Record number: 13, Textual support number: 1 OBS

boar: term standardized by Environment Canada and the Translation Bureau for use in the National Inventory Report.  4, record 13, English, - boar

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Reproducteur mâle de l'espèce porcine.  2, record 13, French, - verrat

Record number: 13, Textual support number: 1 CONT

Les jeunes verrats sont achetés par les éleveurs dans les élevages de sélection. Un jeune verrat peut être utilisé progressivement à partir de l'âge de 7 mois, après une période obligatoire d'adaptation à l'élevage.  3, record 13, French, - verrat

Record number: 13, Textual support number: 1 OBS

verrat : terme normalisé par Environnement Canada et le Bureau de la traduction dans le cadre du Rapport d'inventaire national.  4, record 13, French, - verrat

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Cerdo macho, semental, no castrado, se lo utiliza específicamente para la reproducción.  2, record 13, Spanish, - verraco

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Order of mammals which have substituted hooves (kind of thick horny part enclosing and covering the front of the last phalanx) for claws and have adapted for running. They are herbivorous. The body weight is borne only on the hooves. The old classification separating the Perissodactylo (odd-toed Ungulates) from the Artiodactyla (even-toed Ungulates) tends nowadays to be replaced by one distinguishing between the Mesaxonia (with the axis of the limb passing through the 3rd digit, and the other digits vestigial or absent) and the Paraxonia (in which the axis of the limb passes between the 3rd and 4th digits, which are equal in length, and the other digits vestigial or absent). Artiodactyls are divided into 2 suborders: the Suiformes, which include the wild boar (Sus scrofa), a pest of the family Suidae, and the Ruminantia (ruminants), which comprise the red deer (Cervus elaphus) and the roe deer (Capreolus capreolus). The latter species is sometimes harmful.  1, record 14, English, - paraxonia

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Chez les ongulés, la position de l'axe du membre varie selon le nombre d'éléments métapodiaux conservés [...] Chez le paraxonien, l'axe passe entre les doigts III et IV qui sont de même longueur [...]  1, record 14, French, - paraxonien

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

[Mamíferos] ungulados en los cuales el eje de las patas pasa entre los dedos tercero y cuarto, con un desarrollo igual o desigual, y en todo caso, más largos que el segundo y el quinto. El número de dedos en estos animales es par(hipopótamo, cerdo, ciervo, cabra, vaca, etc.).  3, record 14, Spanish, - artiod%C3%A1ctilos

Record number: 14, Textual support number: 1 OBS

Los artiodáctilos o mamíferos de pezuñas pares se estudian en el orden Artiodactyla. Este orden se le asigna a la clase Mamalia.  2, record 14, Spanish, - artiod%C3%A1ctilos

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - sobrassada

Record number: 15, 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 15, English, - sobrassada

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - soubressade

Record 15,  Textual support,  Spanish

Record number: 15, 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 15, Spanish, - sobrasada

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A rustic-style sausage, typical of Catalonia.  2, record 16, English, - llonganissa

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Saucisse sèche catalane.  2, record 16, French, - llonganissa

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Pedazo largo de tripa estrecha rellena de carne de cerdo picada y adobada.  1, record 16, Spanish, - longaniza

Record 17,  Textual support,  English

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Jarret avant ou arrière du porc, situé au-dessous du jambon ou de l'épaule, qui se consomme frais, demi-sel ou fumé.  2, record 17, French, - jambonneau

Record number: 17, Textual support number: 1 CONT

En charcuterie cuite, le jambonneau est préparé par salage et moulage, additionné de morceaux de jambon de coupe et de morceaux d'épaule [...]  2, record 17, French, - jambonneau

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Carne curada del brazuelo o la pata delantera del cerdo.  1, record 17, Spanish, - lac%C3%B3n

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A slim dried [cured] sausage ... made from pork meat and cured lard with salt, ground white pepper, and a little sugar for sweetness.  2, record 18, English, - espetec

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

Embutido [de cerdo] estrecho y largo, parecido al salchichón, típico de Cataluña.  3, record 18, Spanish, - espetec

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

[A] rustic terrine of pork, duck and fresh herbs, with traditional condiments.  1, record 19, English, - country%2Dstyle%20p%C3%A2t%C3%A9

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

pâté : Préparation de charcuterie, hachis de viandes épicées cuit dans une terrine sans enveloppe de pâte et consommé froid.  2, record 19, French, - p%C3%A2t%C3%A9%20de%20campagne

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 OBS

paté : Pasta comestible, untable, hecha a base de carne o hígado, generalmente de cerdo o aves.  2, record 19, Spanish, - pat%C3%A9%20de%20campa%C3%B1a

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

The Regulations require that, where a food contains an allergenic ingredient or an ingredient originating from an allergenic ingredient, the food must be marked to the name of the allergenic ingredient concerned.  2, record 20, English, - allergenic%20ingredient

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Cette modification garantit que les consommateurs seront informés de l'entièreté du contenu des aliments, tout en prévoyant un nombre réduit d'exceptions. Les consommateurs allergiques pourront donc identifier tout ingrédient allergène présent dans un aliment.  2, record 20, French, - ingr%C3%A9dient%20allerg%C3%A8ne

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 CONT

Para los productos del reino animal que contengan huevos, leche, alforfón, cacahuetes(maníes), soja, trigo, caballa, cangrejo, cerdo, melocotón(durazno) y tomate, que pueden causar alergias, deberá indicarse cada ingrediente alergénico independientemente de la cantidad presente en el producto alimenticio.  2, record 20, Spanish, - ingrediente%20al%C3%A9rgeno

Record number: 20, Textual support number: 1 OBS

La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, recomienda que el adjetivo alérgico se aplica a quien padece alergia, mientras que algo alergénico la produce y alérgeno es el sustantivo con el que nos referimos a la sustancia que la provoca. [...] cabe mencionar que la ‘sustancia que produce una reacción alérgica’ es un alérgeno («El polen es un alérgeno»), sustantivo que tiene además un uso adjetivo con un sentido equivalente al de alergénico, según se recoge en el propio Diccionario de términos médicos y en otros de uso como el Vox o el de Seco, Andrés y Ramos. Se recuerda finalmente que, conforme al Diccionario panhispánico de dudas, es preferible el uso de la forma esdrújula alérgeno a la llana alergeno.  3, record 20, Spanish, - ingrediente%20al%C3%A9rgeno

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Porcine epidemic diarrhea is caused by a coronavirus distinct from Transmissible Gastroenteritis virus (TGE). ... Like TGE, the virus damages the villi in the gut thus reducing the absorptive surface, with loss of fluid and dehydration.  4, record 21, English, - porcine%20epidemic%20diarrhea

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Affection intestinale du porc [...] due à un Coronavirus différent de ceux qui provoquent la gastro-entérite transmissible et la maladie du vomissement et du dépérissement.  4, record 21, French, - diarrh%C3%A9e%20%C3%A9pid%C3%A9mique%20porcine

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 CONT

Gastroenteritis víricas [...]. Las dos enfermedades víricas principales del aparato digestivo del cerdo son la gastroenteritis transmisible y la diarrea epidémica porcina.  2, record 21, Spanish, - diarrea%20epid%C3%A9mica%20porcina

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

Having the excess fat removed.  2, record 22, English, - defatted

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

dégraisser : ôter la graisse de (un animal de boucherie).  2, record 22, French, - d%C3%A9graiss%C3%A9

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 CONT

Con el objetivo de elaboración de salchichón o de salchicha seca, se corta la paleta de cerdo o de cerda rectamente y se deja la espadilla. Una preparación externa, un deshueso y una preparación interna son necesarias para tener un magro completamente deshuesado, desgrasado, sin nervios y limpio.  2, record 22, Spanish, - desgrasado

Record number: 22, Textual support number: 1 OBS

Sin grasa. Término utilizado para los fines del Codex Alimentarius.  3, record 22, Spanish, - desgrasado

Record 23,  Textual support,  English

Record number: 23, 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 23, English, - boudin%20blanc

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Boudin à base de viandes blanches mélangées avec du lait.  2, record 23, French, - boudin%20blanc

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 DEF

Salchicha preparada con carne blanca de cerdo o pollo, leche, especias, hierbas aromáticas, pan rallado y huevos.  1, record 23, Spanish, - bud%C3%ADn%20blanco

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A medium-coarse pork sausage [that] contains no pimentón (paprika) ...  3, record 24, English, - botifarra

Record number: 24, Textual support number: 1 OBS

botifarra; botifarre: Catalonia’s predominant sausage ...  3, record 24, English, - botifarra

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

La boutifarre peut être noire ou blanche. Elle se prépare avec les morceaux de porc (tête, langue, couenne, etc.), un assaisonnement et, pour la version noire, du sang.  3, record 24, French, - boutifarre

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 DEF

Tripa rellena con carne de cerdo picada y condimentada con sal y pimienta principalmente.  2, record 24, Spanish, - butifarra

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

Paella is a rice dish, originally from Valencia, Spain ... Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.  2, record 25, English, - paella

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

La paella est originaire de la région de Valence. Ses trois éléments de base sont le riz, le safran et l'huile d'olive. La garniture, qui cuit dans le riz, au bouillon, comprenait [traditionnellement] soit du poulet, des escargots, des haricots verts et des petits pois, soit de l'anguille, des grenouilles et des légumes, mais elle s'est considérablement enrichie et diversifiée lorsqu'elle s'est répandue dans toute l'Espagne et même au-delà.  2, record 25, French, - paella

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 DEF

Plato de arroz seco, con carne, pescado, mariscos, legumbres, etc., característico de la región valenciana, en España.  2, record 25, Spanish, - paella

Record number: 25, Textual support number: 1 CONT

La paella es el plato tradicional de España. Es originario de Valencia, pero existen variaciones en las diferentes provincias españolas. Es una mezcla colorida de arroz aromatizado con azafrán y varias carnes. El nombre de la paella viene de la paellera, la sartén redonda donde se cocina. Tradicionalmente la paella se cocina al aire libre, sobre un fuego de leña. Para hacer una paella, primero dore las carnes, como el pollo, cerdo, conejo, o mariscos como almejas, gambas, mejillones, cangrejos, o calamares. Utilice aceite de oliva y sazone con cebollas, ajos e hierbas. A continuación, cocine el arroz, tomates, y azafrán, dejándolo cocinar a fuego lento. Finalmente, añada las carnes y adorne con guisantes, pimientos, y otras verduras.  3, record 25, Spanish, - paella

Record 26,  Textual support,  English

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Jeune porcin mâle ou femelle pesant de 15 kg à 25 kg.  2, record 26, French, - porcelet

Record number: 26, Textual support number: 1 OBS

porcelet : terme normalisé par l'AFNOR.  3, record 26, French, - porcelet

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 DEF

Cerdo de uno a dos años.  4, record 26, Spanish, - cochinillo

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

The upper part of a hog's hind leg, or meat from this, salted, dried, smoked, etc.  1, record 27, English, - ham

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Charcuterie élaborée par salaison ou cuisson de la cuisse ou de l'épaule de porc.  1, record 27, French, - jambon

Record 27,  Textual support,  Spanish

Record number: 27, Textual support number: 1 DEF

Pierna de cerdo curada.  1, record 27, Spanish, - jam%C3%B3n

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

meat  1, record 28, English, - cut%20up

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

viande  1, record 28, French, - d%C3%A9coup%C3%A9

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 CONT

Botillo del Bierzo [...] carnes que lo componen son, la costilla de cerdo, como ingrediente principal, y el rabo de cerdo [...]. Debidamente troceadas se embuten las carnes en tripas gruesas, para su ahumado con roble o encina y posterior secado.  1, record 28, Spanish, - troceada

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

offal: With reference to meat the term includes all parts that are cut away when the carcass is dressed including liver, kidney, brain, spleen, pancreas, thymus, tripe, and tongue. In the USA the term used is "organ meats" or "variety meat."  1, record 29, English, - pork%20offal

Record number: 29, Textual support number: 2 OBS

offal: Term used at the Canadian Pork Council.  1, record 29, English, - pork%20offal

Record number: 29, Textual support number: 3 OBS

The pork cuts illustrated and described in the Canadian Pork Buyer's Manual represent the industry's basic standard for the primal cuts in the Canadian pork industry.  2, record 29, English, - pork%20offal

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

abats de porc : terme en usage au Conseil canadien du porc.  2, record 29, French, - abats%20de%20porc

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 OBS

menudencia de cerdo; víscera de cerdo; víscera de porcino : Términos utilizados generalmente en plural.  4, record 29, Spanish, - menudencia%20de%20cerdo

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

Offal (C710). Opened. Blood clots removed.  1, record 30, English, - heart

Record number: 30, 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 30, English, - heart

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Abats (C710). Ouvert. Caillots de sang enlevés.  1, record 30, French, - c%26oelig%3Bur

Record number: 30, 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 30, French, - c%26oelig%3Bur

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 DEF

Menudencias/Vísceras (C710). Abierto. Se sacan los coágulos de sangre.  1, record 30, Spanish, - coraz%C3%B3n

Record number: 30, 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 30, Spanish, - coraz%C3%B3n

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

Sundries (C350) C352 and C355 together in one piece.  1, record 31, English, - lacone

Record number: 31, 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 31, English, - lacone

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

Sous-produits (C350) C352 et C355 en une seule pièce.  1, record 31, French, - patte%20longue%20%2D%20%C2%ABLacone%C2%BB

Record number: 31, 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 31, French, - patte%20longue%20%2D%20%C2%ABLacone%C2%BB

Record 31,  Textual support,  Spanish

Record number: 31, Textual support number: 1 DEF

Varios (C350) C352 y C355 juntos.  1, record 31, Spanish, - lac%C3%B3n%20%28manita%20con%20chamorro%29

Record number: 31, 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 31, Spanish, - lac%C3%B3n%20%28manita%20con%20chamorro%29

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

Infestation with or disease caused by tapeworms.  1, record 32, English, - taeniasis

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Maladie provoquée par les ténias adultes. Elle se manifeste surtout par de l'anémie, avec amaigrissement, des convulsions et de l'entérite.  1, record 32, French, - t%C3%A9niasis

Record 32,  Textual support,  Spanish

Record number: 32, Textual support number: 1 DEF

Enfermedad parasitaria intestinal causada por la forma adulta de cestodos del género Taenia.  2, record 32, Spanish, - teniosis

Record number: 32, Textual support number: 1 CONT

La teniosis es una enfermedad zoonótica producida por el cestodo de Taenia solium o Taenia saginata.  3, record 32, Spanish, - teniosis

Record number: 32, Textual support number: 1 OBS

Las tenias, cuyos adultos son hermafroditas, requieren de un huésped intermediario para cumplir su ciclo biológico : el cerdo y el jabalí, en el caso de la Taenia solium, y el ganado vacuno para la Taenia saginata.  2, record 32, Spanish, - teniosis

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Group: a drove, fare (litter), farrow (of piglets), flock, herd, litter (young), sounder of pigs; a hoggery; a nest of trotters. Male: boar, hog, barrow (castrated). Female: sow, gilt. Young: pig, farrow, gilt (female), piglet, pigling, shoat, shote. Habitation: pen, sty. Cry: grunt, snort, squeal.  3, record 33, English, - pig

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

Mâle: cochon, verrat. Femelle: truie, coche. Petit: cochon de lait, porcelet, goret. Cri: grogner.  3, record 33, French, - cochon

Record 33,  Textual support,  Spanish

Record number: 33, Textual support number: 1 DEF

Mamífero artiodáctilo del grupo de los Suidos, que se cría en domesticidad para aprovechar su cuerpo en la alimentación humana y en otros usos.  4, record 33, Spanish, - cerdo

Record number: 33, Textual support number: 1 OBS

marrano :Cerdo de tres años en adelante.  5, record 33, Spanish, - cerdo

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Upon revascularization, a discordant xenograft is destroyed within minutes by the process known as hyperacute rejection.  2, record 34, English, - discordant%20xenograft

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

Greffon transplanté sur un sujet d'une espèce différente et éloignée de celle du donneur.  2, record 34, French, - x%C3%A9nogreffe%20discordante

Record number: 34, Textual support number: 1 OBS

Terme proposé par analogie avec l'expression «xénogreffe concordante».  2, record 34, French, - x%C3%A9nogreffe%20discordante

Record number: 34, Textual support number: 2 OBS

Exemple de xénogreffe discordante : tissu ou organe de porc transplanté sur l'humain.  2, record 34, French, - x%C3%A9nogreffe%20discordante

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 DEF

Injerto que se transfiere de un donador a un sujeto receptor de especie lejanamente relacionada con el donador, y en el cual se produce un rechazo hiperagudo.  3, record 34, Spanish, - xenoinjerto%20discordante

Record number: 34, Textual support number: 1 CONT

Un xenoinjerto discordante, tal como un corazón o un riñón trasplantado de un cerdo a un humano, viene a ser rechazado en una o dos horas por un proceso denominado rechazo superagudo(RSA) causado en su totalidad, o en parte, por anticuerpos naturales xenoreactivos preexistentes(AXN) y por el complemento(C).  4, record 34, Spanish, - xenoinjerto%20discordante

Record 35,  Textual support,  English

Record number: 35, 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 35, English, - rendered%20pork%20fat

Record number: 35, 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 35, English, - rendered%20pork%20fat

Record 35,  Textual support,  French

Record 35,  Textual support,  Spanish

Record number: 35, 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 35, Spanish, - grasa%20de%20cerdo%20fundida

Record number: 35, 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 35, Spanish, - grasa%20de%20cerdo%20fundida

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

(C315) Prepared from C311 with all skin and bone removed. Fat cover or chemical lean to be specified by buyer.  1, record 36, English, - boneless%20shoulder%20picnic

Record number: 36, 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 36, English, - boneless%20shoulder%20picnic

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 DEF

(C315) Préparée à partir de C311 en enlevant complètement la couenne et les os. La couverture de gras et le pourcentage de maigre à être précisés par l'acheteur.  1, record 36, French, - %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e

Record number: 36, 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 36, French, - %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e

Record 36,  Textual support,  Spanish

Record number: 36, Textual support number: 1 DEF

(C315) Se prepara a partir de C311, sacando todos los huesos y piel. La faja de grasa o la magrez química las especificará el cliente.  1, record 36, Spanish, - paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29

Record number: 36, 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 36, Spanish, - paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 OBS

Sundries (C352).  1, record 37, English, - front%20foot

Record number: 37, 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.  2, record 37, English, - front%20foot

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

Sous-produits (C352).  1, record 37, French, - pied%20avant

Record number: 37, Textual support number: 2 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 37, French, - pied%20avant

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 OBS

Varios (C352).  1, record 37, Spanish, - manita%20delantera

Record number: 37, Textual support number: 2 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 37, Spanish, - manita%20delantera

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 OBS

Fats and skins (C785).  1, record 38, English, - back%20fat

Record number: 38, 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.  2, record 38, English, - back%20fat

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 OBS

Gras et couennes (C785).  1, record 38, French, - gras%20de%20dos

Record number: 38, Textual support number: 2 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 38, French, - gras%20de%20dos

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 OBS

Grasas/Pieles (C785).  1, record 38, Spanish, - grasa%20de%20la%20espalda

Record number: 38, Textual support number: 2 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 38, Spanish, - grasa%20de%20la%20espalda

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 OBS

(C514).  1, record 39, English, - shoulder%20riblet

Record number: 39, 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.  2, record 39, English, - shoulder%20riblet

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 OBS

(C514).  1, record 39, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule

Record number: 39, Textual support number: 2 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 39, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 OBS

(C514).  1, record 39, Spanish, - extremo%20de%20costilla

Record number: 39, Textual support number: 2 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 39, Spanish, - extremo%20de%20costilla

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 OBS

Fats and skins (C790).  1, record 40, English, - shoulder%20fat

Record number: 40, 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.  2, record 40, English, - shoulder%20fat

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 OBS

Gras et couennes (C790).  1, record 40, French, - gras%20d%27%C3%A9paule

Record number: 40, Textual support number: 2 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 40, French, - gras%20d%27%C3%A9paule

Record 40,  Textual support,  Spanish

Record number: 40, Textual support number: 1 OBS

Grasas/Pieles (C790).  1, record 40, Spanish, - grasa%20de%20paleta

Record number: 40, Textual support number: 2 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 40, Spanish, - grasa%20de%20paleta

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 DEF

(C106) Lower shank meat removed. Maximum fat 3 mm.  1, record 41, English, - ham%2Doutside%20muscle

Record number: 41, 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 41, English, - ham%2Doutside%20muscle

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 DEF

(C106) Bas de jarret enlevé. Épaisseur maximale de 3 mm de gras.  1, record 41, French, - cuisse%2Dmuscle%20ext%C3%A9rieur

Record number: 41, 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 41, French, - cuisse%2Dmuscle%20ext%C3%A9rieur

Record 41,  Textual support,  Spanish

Record number: 41, Textual support number: 1 DEF

(C106) Se saca la carne del pernil inferior. Máximo de grasa: 3 mm.  1, record 41, Spanish, - pierna%2Dm%C3%BAsculo%20externo

Record number: 41, 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 41, Spanish, - pierna%2Dm%C3%BAsculo%20externo

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

(C408) Same as C401 but skin left on intact.  1, record 42, English, - belly%2Dskin%20on%2C%20square%20cut

Record number: 42, 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 42, English, - belly%2Dskin%20on%2C%20square%20cut

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 DEF

(C408) Même que C401 en laissant la couenne intacte.  1, record 42, French, - flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e

Record number: 42, 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 42, French, - flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e

Record 42,  Textual support,  Spanish

Record number: 42, Textual support number: 1 DEF

(C408) Igual que C401, pero se deja la piel. (Tocino en México)  1, record 42, Spanish, - panceta%2Dcon%20piel%2C%20corte%20cuadrado

Record number: 42, 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 42, Spanish, - panceta%2Dcon%20piel%2C%20corte%20cuadrado

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 OBS

Fats and skins (C780).  1, record 43, English, - mixed%20skins

Record number: 43, 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.  2, record 43, English, - mixed%20skins

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 OBS

Gras et couennes (C780).  1, record 43, French, - couennes%20m%C3%A9lang%C3%A9es

Record number: 43, Textual support number: 2 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 43, French, - couennes%20m%C3%A9lang%C3%A9es

Record 43,  Textual support,  Spanish

Record number: 43, Textual support number: 1 OBS

Grasas/Pieles (C780).  1, record 43, Spanish, - pieles%20varias

Record number: 43, Textual support number: 2 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 43, Spanish, - pieles%20varias

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

(C410) Ribs left in. Ham end squared.  1, record 44, English, - belly%2Dskin%20on%2C%20rib%20in

Record number: 44, 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 44, English, - belly%2Dskin%20on%2C%20rib%20in

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 DEF

(C410) Avec côtes levées. Bout de la cuisse parée.  1, record 44, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es

Record number: 44, 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 44, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es

Record 44,  Textual support,  Spanish

Record number: 44, Textual support number: 1 DEF

(C410) Se dejan las costillas. Extremo del jamón en forma cuadrada. (Tocino en México)  1, record 44, Spanish, - panceta%2Dcon%20piel%20y%20costillas

Record number: 44, 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 44, Spanish, - panceta%2Dcon%20piel%20y%20costillas

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 DEF

(C205) Sirloin removed perpendicular and anterior to tip of hip bone cavity. Maximum belly strip 25 mm. Maximum fat 12 mm (to be specified by buyer).  1, record 45, English, - back%2Dboneless%20short%20cut

Record number: 45, 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 45, English, - back%2Dboneless%20short%20cut

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 DEF

(C205) Surlonge prélevée grâce à une coupe perpendiculaire pratiquée juste au-dessus de la cavité laissée par l'os de la hanche (coaxal). Lisière de flanc d'au plus 25 mm. Épaisseur maximale de 12 mm de gras selon les spécifications de l'acheteur.  1, record 45, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte

Record number: 45, 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 45, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte

Record 45,  Textual support,  Spanish

Record number: 45, Textual support number: 1 DEF

(C205) Se saca el solomillo/cadera en forma perpendicular y anterior a la punta de la cavidad del hueso de la cadera. Tira máxima de pecho: 25 mm. Máximo de grasa: 12 mm (o según lo acordado con el cliente).  1, record 45, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto

Record number: 45, 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 45, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 OBS

Trimmings (C725).  1, record 46, English, - diaphragm%2Dtrimmed

Record number: 46, 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.  2, record 46, English, - diaphragm%2Dtrimmed

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

Parures (C725).  1, record 46, French, - diaphragme%2Dpar%C3%A9

Record number: 46, Textual support number: 2 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 46, French, - diaphragme%2Dpar%C3%A9

Record 46,  Textual support,  Spanish

Record number: 46, Textual support number: 1 OBS

Recortes de carne (C725).  1, record 46, Spanish, - diafragma%2Drecortado

Record number: 46, Textual support number: 2 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 46, Spanish, - diafragma%2Drecortado

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 OBS

Fats and skins (C795).  1, record 47, English, - cutting%20fat

Record number: 47, 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.  2, record 47, English, - cutting%20fat