The Government of Canada’s terminology and linguistic data bank.

LOIN TRIMMED [1 record]

Record 1 1984-06-01


Subject field(s)
  • Meats and Meat Industries

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.


  • Salaison, boucherie et charcuterie

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.


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