taglio anatomico

English translation: whole cut

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:taglio anatomico
English translation:whole cut
Entered by: Daniela Zambrini

16:29 May 19, 2006
Italian to English translations [PRO]
Cooking / Culinary / meat cuts
Italian term or phrase: taglio anatomico
Sulla base delle valutazioni effettuate sia in laboratorio sia attraverso test di degustazione e assaggio che hanno coinvolto i consumatori, si è potuta valutare la buona qualità della carne e del grasso dei suini allevati all’aperto con metodo biologico, alimentati con un mangime idoneo, per la produzione di salumi stagionati da taglio anatomico (speck, pancetta, coppa o capocollo) o macinati (salsicce e salami).

Come tradurre questo "taglio anatomico"...considerando che preferirei assaggiare un panino ripeno piuttosto che tradurne il contenuto? ;-)
Daniela Zambrini
Italy
Local time: 19:46
whole cut
Explanation:
From my wife's favorite website:
http://www.recipezaar.com/155384
"... for the production of whole cut cured meat (speck, coppa ...) "
Selected response from:

F Schultze (X)
United States
Local time: 13:46
Grading comment
Many thanks to all of you, answerers and agreers! :-)
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +1whole cut
F Schultze (X)
3in the piece
Rachel Fell


Discussion entries: 1





  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5
in the piece


Explanation:
it means uncut, e.g. a whole lump/chunk/piece of pancetta, as opposed to sliced pancetta


. Ham, smoked tongue, summer sausage, etc., should be carried in the piece, and wrapped in cloths which have been soaked in a solution of salt and alum and then dried without wrinkling. Packed in this way they will keep for a long time without turning blue. Even so, it is wise to use up such meats early in the trip

http://www.bopsecrets.org/rexroth/camping/5.htm

A brine cure was the easiest and cheapest method used, since salt was rather expensive and used only once in contrast to the possibility of using brine more than once. Often saltpetre and a little sugar were added to the brine. The meat was weighted down in the mixture for roughly three days per pound in the piece.
http://www.connerprairie.org/HistoryOnline/diet.html

Rachel Fell
United Kingdom
Local time: 18:46
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 71
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2 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
whole cut


Explanation:
From my wife's favorite website:
http://www.recipezaar.com/155384
"... for the production of whole cut cured meat (speck, coppa ...) "

F Schultze (X)
United States
Local time: 13:46
Native speaker of: Native in DanishDanish
PRO pts in category: 4
Grading comment
Many thanks to all of you, answerers and agreers! :-)

Peer comments on this answer (and responses from the answerer)
agree  Mara Ballarini: ne trovi molti esempi in rete. Es: www.rusticocooking.com/curedmeats.htm - ..those obtained from a whole cut of meat, such as a boneless thigh or shoulder (Prosciutto, Pancetta, Coppa, Culatello)... and those obtained from minced, ground, or chopped meat
12 hrs
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