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concia

French translation: assaisonnement

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:concia
French translation:assaisonnement
Entered by: Frédérique Jouannet
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23:04 Oct 29, 2007
Italian to French translations [PRO]
Cooking / Culinary / scheda tecnica
Italian term or phrase: concia
Processo produttivo del prosciutto cotto

Le cosce di maiale vengono disossate, rifilate e siringate con la salina precedentemente preparata.
Quindi vengono lasciate a macero per 12 ore, a questo punto le cosce vengono cosparse in superficie con la ***concia *** e lasciate nuovamente a macero per altre 12 ore.

Cos'è qui la concia secondo voi?

Grazie anticipate
Frédérique Jouannet
Local time: 00:19
assaisonnement
Explanation:
mélange de sel, poivre épices ... ça dépend
Selected response from:

Silvana Pagani
Local time: 00:19
Grading comment
Merci à toi ainsi qu'aux autres collègues.
4 KudoZ points were awarded for this answer

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Summary of answers provided
3 +3assaisonnement
Silvana Pagani
3saumure
Ivana Giuliani
2info
elysee


  

Answers


26 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5
info


Explanation:
Carne secca (Lis Pindulis)
Il sale e il fumo sono gli elisir di lunga coservazione per le carni di maiale.
E se alle diverse applicazioni ***della concia salina *** si deve un variegato repertorio di risultati (dai prosciutti alle pancette, a volte pure lievemente affumicate), non meno ricca è la collezione dei prodotti che devono all'affumicatura un'affermazione nel tempo, dall'antichità ad oggi, radicata su ragioni non solo di opportunità economica, ma anche di esaltazione di una grande quantità di sfumature organolettiche.
http://www.pitina.it/prodotti.htm

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Note added at 29 mins (2007-10-29 23:33:47 GMT)
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http://www.distintisalumi.com/2005/presidio.html
Mortadella classica di Bologna
***La concia *** è composta di sale, pepe nero in grani, pepe bianco macinato, macis, coriandolo, polpa d'aglio pestato e la cottura avviene in stufe di pietra con una gradazione al cuore tra i 75 e i 77°C. Per l'involucro è consentita soltanto la vescica di suino, mai quella sintetica.


elysee
Italy
Local time: 00:19
Works in field
Native speaker of: Native in FrenchFrench
PRO pts in category: 64
Login to enter a peer comment (or grade)

56 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
saumure


Explanation:
credo che si tratti di salamoia quindi =.......sont immergées dans la saumure

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Note added at 58 min (2007-10-30 00:02:20 GMT)
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Paré, désossé, le jambon est salé par injection (à l'aide d'une aiguille trouée), immergé dans la saumure pendant plusieurs jours avant d'être cuit ou fumé

www.supertoinette.com/fiches_recettes/fiche_jambon.htm - 26k

Ivana Giuliani
Italy
Local time: 00:19
Works in field
Native speaker of: Native in ItalianItalian
PRO pts in category: 36
Login to enter a peer comment (or grade)

8 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
assaisonnement


Explanation:
mélange de sel, poivre épices ... ça dépend


    Reference: http://www.ersa.fvg.it/divulgativa/prodotti-tradizionali/car...
    Reference: http://technofood-industries.com/produits.html
Silvana Pagani
Local time: 00:19
Native speaker of: Native in FrenchFrench, Native in ItalianItalian
PRO pts in category: 35
Grading comment
Merci à toi ainsi qu'aux autres collègues.

Peer comments on this answer (and responses from the answerer)
agree  Agnès Levillayer
1 hr

agree  Virginie Ebongué
2 hrs

agree  elysee
8 hrs
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Changes made by editors
Nov 7, 2007 - Changes made by Frédérique Jouannet:
Edited KOG entry<a href="/profile/132579">Frédérique Jouannet's</a> old entry - "concia" » "assaisonnement"


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