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13:12 Jun 29, 2007
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Spanish to English translations [PRO] Cooking / Culinary
Cabeza de lomo is the top part of the loin cut, cheaper because it has more percentage of fat than the rest of the piece. It is normally dried and sliced. Does your menu make it clear if it's a piece of fresh meat or an embutido? Ie is it in the starters or meat section?
Note that "Ibérico" is protected status, ie has to come from Ibérico pigs, and, according to the latest legislation (c. 2mths ago) these can only be bred in certain specified municipalities, which have the necessary oak trees.
I do not know (yet) which ios better: "jamón" or "lomo", but here is a quote from "The Economist" (and these fellows are not easy to impress, as everybody knows):
Jamón ibérico—without question the most glorious use to which a pig can be put on this planet—has not been legally available in the United States until now, but will become so from 2007 because the Department of Agriculture has at long last decided that the methods used by Spanish artisans for millennia are unlikely to poison American citizens.
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Iberian style pork roast
Explanation: Cabeza de lomo: Parte del músculo del cuello del cerdo, es la porción delantera del lomo. Contiene grasa entreverada lo cual le da mucha jugosidad a este corte. Ideal para preparar las tradicionales carnitas. Se puede adobar y asar al carbón o a la plancha.