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EPAULE PICNIC [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-12-09

English

Subject field(s)
  • Meats and Meat Industries
DEF

A subprimal cut of the pork primal shoulder; cut from the foreleg, it is usually deboned and smoked ...

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.

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.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
DEF

Partie inférieure de l’épaule [du porc], avec ou sans le jarret, désossée ou non, salée et fumée.

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.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
DEF

Paleta o pata delantera curada del cerdo.

Save record 1

Record 2 2008-12-09

English

Subject field(s)
  • Meats and Meat Industries
  • Industrial Standardization
CONT

Butt. Separated from C310 [hock-on shoulder picnic] at narrowest point of blade bone. Blade bone in, skinless, maximum fat ranging from 6 mm to 12 mm (to be specified by buyer).

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.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Normalisation industrielle
CONT

Soc. Séparé de C310 [épaule picnic avec jarret] au point le plus étroit de l'os de palette(scapulum) découenné, l'épaisseur de gras peut varier entre 6 à 12 mm, selon les spécifications de l'acheteur.

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.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Normalización industrial
DEF

cabeza de lomo; bondiola: Se separa de C310 [paleta pícnic con jarrete] en el punto más angosto del hueso de la paleta. Con hueso de paleta. Sin piel, máximo de grasa: de 6 a 12 mm (según lo acordado con el cliente).

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.

Save record 2

Record 3 2008-12-09

English

Subject field(s)
  • Industrial Standardization
  • Food Industries
  • Foreign Trade
  • Pig Raising
DEF

(C310) Cut from whole shoulder by separating from butt and leaving maximum 25 mm of the neck of the blade bone in picnic.

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.

French

Domaine(s)
  • Normalisation industrielle
  • Industrie de l'alimentation
  • Commerce extérieur
  • Élevage des porcs
DEF

(C310) Épaule entière dont on a enlevé le soc en laissant au plus 25 mm d’os de la palette dans le picnic.

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.

Spanish

Campo(s) temático(s)
  • Normalización industrial
  • Industria alimentaria
  • Comercio exterior
  • Cría de ganado porcino
DEF

Sepárela de la paleta entera cortando por la punta y dejando un máximo de 25 mm del morrillo/chamorro de la paletilla en la paleta pícnic.

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.

Save record 3

Record 4 2005-04-07

English

Subject field(s)
  • Food Industries
  • Meats and Meat Industries
  • Regulations and Standards (Food)
OBS

Term used at the Canadian Pork Council.

OBS

Name of fresh pork cut according to the industry's basic standards.

French

Domaine(s)
  • Industrie de l'alimentation
  • Salaison, boucherie et charcuterie
  • Réglementation et normalisation (Alimentation)
OBS

Terme en usage au Conseil Canadien du porc.

OBS

Nom de la coupe de détail selon les normes de base de l’industrie canadienne du porc.

Spanish

Save record 4

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