TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 CONT

Blutwurst. This is a spicy and salty German blood sausage made from pork, beef, and beef blood.  2, fiche 1, Anglais, - beef%20blood

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Le boudin. Il est fait à partir de sang de bœuf auquel on ajoute du gras de porc.  2, fiche 1, Français, - sang%20de%20b%26oelig%3Buf

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 DEF

A moist German ham that is air-dried, salt cured, and smoked over pine and/or fire to give it an intense flavor.  1, fiche 2, Anglais, - Black%20Forest%20ham

Record number: 2, Textual support number: 1 CONT

To be a true Black Forest ham it must be produced in the Black Forest of Germany ... A variety of commercially produced hams are also available that are labeled as Black Forest hams but not produced in Germany and not cured in the same manner as the traditional Black Forest ham, so they should not be mistaken for a true Black Forest ham. This ham is often a specialty ham that has been brine cured and smoked, providing a robust flavored ham that may have the black exterior surface, which closely resembles the dry salt cured Black Forest ham.  1, fiche 2, Anglais, - Black%20Forest%20ham

Record number: 2, Textual support number: 1 OBS

It was traditionally coated with beef blood which gave it a black exterior surface however, today the blackened exterior is most often the result of the spices applied to the outer surface and the smoking process during curing.  1, fiche 2, Anglais, - Black%20Forest%20ham

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 DEF

Jambon cru, séché et fumé, dont l'appellation rappelle les traditions alsacienne et bavaroise consistant à fumer certaines viandes et charcuteries.  1, fiche 2, Français, - jambon%20de%20la%20For%C3%AAt%2DNoire

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

After kosher slaughter, meat must be "koshered" before it becomes acceptable for consumption. The process of koshering removes any blood that may remain in meat. To kosher a beef carcass, only the forequarter is used. Although there is no Biblical prohibition against the use of a whole carcass, the process of deveining beef is less complex in the forequarter. First, veins, arteries and certain nonacceptable fats are removed from meat by highly trained specialists.  1, fiche 3, Anglais, - deveining

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 OBS

Appelé à tort communément dénervage. Un travail délicat, exécuté manuellement par des ouvrières aux doigts agiles. L'opération consiste à ôter les plus grosses veines qui parcourent le foie, sans abîmer le produit.  1, fiche 3, Français, - d%C3%A9veinage

Fiche 3,  Justifications,  Espagnol