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Cabeza de lomo ibérico

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13:12 Jun 29, 2007
This question was closed without grading. Reason: No acceptable answer

Spanish to English translations [PRO]
Cooking / Culinary
Spanish term or phrase: Cabeza de lomo ibérico
An item in a menu... Thanks! Elena
Elena Sepúlveda
Spain
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Summary of answers provided
4Iberian (or Iberico) pork sirloin roast
Narcis Lozano Drago
4Iberian style pork roasttrans4u
4Cured
Noni Gilbert
3Iberian Boston Butt
Lidia Morejudo


Discussion entries: 7





  

Answers


38 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
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.

http://www.norson.net/seleccionatucorte.php

trans4u
Local time: 04:16
Specializes in field
Native speaker of: Native in SpanishSpanish
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
neutral  Noni Gilbert: See explanation above on "ibérico".
29 mins
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2 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
Iberian Boston Butt


Explanation:
Siguiendo las explicaciones de lo que es en espanol, y siguiendo este gr'afico en ingl'es parece que el 'area coincide. Ya me dir'eis lo que os parece.

http://www.askthemeatman.com/hog_cuts_interactive_chart.htm

Lidia Morejudo
United Kingdom
Local time: 11:16
Native speaker of: Spanish
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
Iberian (or Iberico) pork sirloin roast


Explanation:
It is certainly not "style", is a breed name. And I think it is better not to mix Boston with Iberico in the same term.

http://www.foodsubs.com/MeatPorkLoin.html

Although this is beef, the cut name is the same
http://www.sanmartin.com.ni/es/productos.php-c=5.htm

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Note added at 3 horas (2007-06-29 16:16:47 GMT)
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Or "top sirloin butt", but may be a little too long.

Narcis Lozano Drago
Spain
Local time: 12:16
Native speaker of: Native in SpanishSpanish
PRO pts in category: 4
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4 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
Cured


Explanation:
Sorry I can't give more references, but we're google and hotmail-less currently here. (Quite an eye-opening experience!)

The cut is well-known in Italy and I note that one of our customers (yes, my family has pigs!), sells it as Coppa on the international market:
http://www.embotitsartesansmonts.com/biomonts/enters.htm

http://www.recipetips.com/glossary-term/t--37502/pork-loin.a...

If you don't like either Coppa or Neck-End (which sounds a bit scraggy to me!), I'd suggest the last option which isn't lying to anyone!

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Note added at 4 hrs (2007-06-29 17:22:59 GMT)
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How odd: I lost almost all of my translation offerings. That should read:
*Cured "Ibérico" Coppa / Neck-End Loin of Pork / Loin of Pork "Cabeza" Cut*

Noni Gilbert
Spain
Local time: 12:16
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 229
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