porc salé

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1988

  Note :

  Curing and cured pork. Most pork consumed in Great Britain is cured as Wiltshire bacon; in the rest of the world somewhat more than half the pork produced is cured. In the United States and Canada the ham, shoulder, shoulder butt, bacon (belly), and some of the loin is generally cured. Curing takes many forms. The two traditional curing procedures are called dry curing and brine curing, depending on whether the curing ingredients are applied in a dry state or in solution.

  Termes :

  1. cured pork
  2. salt pork