GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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13:07 Mar 21, 2018 |
Spanish to English translations [PRO] Cooking / Culinary / Cuisine | |||||||
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| Selected response from: Charles Davis Spain Local time: 22:40 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 +3 | Parcent pork nape |
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4 | Pork butt/Boston butt (from Parcent) |
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Discussion entries: 4 | |
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Parcent pork nape Explanation: As Phil says, Parcent is a place in Alicante, but "mogote" is a cut of pork, also known as "cabezada". It's the back of the neck, at the top (front) of the back, if you follow me. In English it's various called nape, neck or collar; I think these are all the same cut and you could use whichever you think sounds best. It may be ibérico, but if they don't say so you'd better not say so either. The word could be a variant of "cogote"; I don't know. "El mogote o cabezada del lomo es la parte anterior del lomo . Es un exquisito corte de unos 450 gramos con mucha grasa intramuscular e intermuscular idónea para prepararla a la brasa, plancha, frita o asada. [...]" Look at the illustration here. http://www.paisdequercus.com/web/shop/cabezada-cerdo-iberico... "NATIVE NAPE Neck and Collar of pork from eighteen month old free ranging pigs, cured and marinated in pepper, mustard seed and garlic." http://www.nativebreeds.co.uk/cured-fermented-meats/ "cabezada de cerdo a las finas hierbas [...] La cabezada es un 'producto carnico obtenido del cogote o cuello del cerdo. También es un embutido de cerdo' cogote (m) n. nape; (Latin America) neck, part of a body, (of a man or animal) between the shoulders and the head podría ser: pork nape seasoned with spices/herbs" https://forum.wordreference.com/threads/cabezada-de-cerdo-a-... It may be a typically Alicante word, or dish; it's mentioned here in a page on Alicante cuisine: "Mogote de cerdo ibérico" http://www.larotativagastronomica.com/murri/ -------------------------------------------------- Note added at 5 hrs (2018-03-21 18:59:22 GMT) -------------------------------------------------- I think "aguja" is another name for the same cut, and "cabecero" is another, as a variant of "cabezada". "cuello (en ocasiones se la conoce como cabezada o cabecero de lomo)" http://www.sakuracreativemind.com/2016/05/especial-carnes-ce... They call it "collar" here: http://www.britishpremiummeats.com/pork.html And here collar, cabecero and French échine are equated (click on the pig): http://thefrenchgrocer.com/shop/butchery-pork/463-spanish-po... |
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