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Presa

French translation: Noix de porc

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Portuguese term or phrase:Presa
French translation:Noix de porc
Entered by: tierri pimpao
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10:41 Apr 10, 2018
Portuguese to French translations [PRO]
Cooking / Culinary / Alimentaire
Portuguese term or phrase: Presa
Partie du porc: "Presa de porco preto"
Francisco Hamard
Local time: 20:40
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.
Selected response from:

tierri pimpao
France
Local time: 21:40
Grading comment
Obrigado Tierri :)
2 KudoZ points were awarded for this answer



Summary of answers provided
4Noix de porc
tierri pimpao


  

Answers


1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
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.

tierri pimpao
France
Local time: 21:40
Native speaker of: Native in PortuguesePortuguese, Native in FrenchFrench
PRO pts in category: 2
Grading comment
Obrigado Tierri :)
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Changes made by editors
Apr 15 - Changes made by tierri pimpao:
Created KOG entryKudoZ term » KOG term


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