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English: steamship of pork

Spanish translation: pernil







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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase: steamship of pork
Spanish translation:pernil
Entered by:Elizabeth Ardans
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12:44pm Jan 11, 2008Login or register (free) for more options.
English to Spanish translations [PRO]
Food & Dairy / cortes de carne
English term or phrase: steamship of pork
Figura en una lista dentro de los "specialty cuts"

Muchas gracias!
Elizabeth Ardans
Uruguay
Clarification request(s) and response
Elizabeth Ardans: 3:16pm Jan 11, 2008: Nora, gracias por tu aporte, pero se trata de un corte de carne de cerdo. Si te fijás en Internet aparece en varias recetas. Saludos!
NoraD: 5:15pm Jan 11, 2008: Elizabeth: Gracias por tu aclaración. Tienes razón lo vi en Internet y es una forma de preparar el cerdo. Hay que ver si hay algún término en español que exprese el concepto. Yo no lo conozco y perdona mi apresuramiento en contestar.

pierna de cerdo
Explanation:
,
Selected response from:

Michael Torhan
United States
Note from asker to answerer
gracias a todos!
4 KudoZ points were awarded for this answer



Summary of answers provided
5pierna entera de cerdoSergio Lahaye
4pierna de cerdo
Michael Torhan
3carga de carne de cerdo
NoraD


  


Answers

1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5
carga de carne de cerdo

Explanation:
parecería ser una carga de transporte marítimo de carne de cerdo

NoraD
Uruguay
Native speaker of: Native in SpanishSpanish
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4 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
pierna de cerdo

Explanation:
,


    Reference: http://www.berksupreme.com/berkshire.nsf/x/360BC39AE4A9B9378...
    Reference: http://www.thesmokering.com/forum/viewtopic.php?t=9030&highl...
Michael Torhan
United States
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4
Note from asker to answerer
gracias a todos!
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15 hrs   confidence: Answerer confidence 5/5
pierna entera de cerdo

Explanation:
Steamship Round or "Chicago"Round This is the whole leg cut from the hipbone on down and must include the shank. What we receive at **** is called the Primal Round and is that portion remaining after the loin has been removed. Usually this leg must be trimmed down by using the table saw. From this leg we get the Top Round for roasting.


    Reference: http://www.geocities.com/TheTropics/5245/content3.html
Sergio Lahaye
Paraguay
Specializes in field
Native speaker of: Native in EnglishEnglish
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