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LONGE PAREE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1984-06-01

English

Subject field(s)
  • Meats and Meat Industries
OBS

Prepared from the remaining part of whole side after breaking out the ham, shoulder and belly. Fat is trimmed to an average thickness of 1/4" (6mm), not exceeding 3/8" (10mm) at any point.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Préparée à partir du reste de la demi-carcasse une fois le jambon, l'épaule et le flanc enlevés. Le gras est paré à une épaisseur moyenne de 1/4" (6mm) et n'excède pas 3/8" (10mm) en aucun point.

Spanish

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