GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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10:41 Apr 10, 2018 |
Portuguese to French translations [PRO] Cooking / Culinary / Alimentaire | |||||||
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| Selected response from: tierri pimpao France Local time: 22:59 | ||||||
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Summary of answers provided | ||||
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4 | Noix de porc |
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Noix de porc Explanation: A "presa" é uma peça da parte gorda da cabeça do lombo do porco preto, que se localiza sobre a cartilagem do quarto dianteiro (mão) do porco, que é magra, bastante marmoreada, sendo uma carne de grande finura. Num bicho de 100 quilos, as duas peças da "presa" atingem o peso de um quilo/um quilo e 100 gramas, ou seja, cerca de meio quilo de carne cada. ÉPAULE Soit on obtient du jambonneau, soit on divise les deux parties qui la composent : noix et muscle. La NOIX est plus prisée et tendre : elle est utilisée pour faire du saucisson cru. Le MUSCLE, plus dur et de couleur foncée, est un ingrédient du saucisson cuit, de la mortadelle, de la saucisse de Francfort et du cotechino. Il peut également être servi sous forme de rôti si l'on enlève l'os en faisant attention à ne pas casser le morceau (JARRET AVANT) ou bien de bouilli. |
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