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1 guanciale or jowl bacon
Italian bacon made from the cheeks (jowls, or guancia, pronounced gwon-CHA-lay) of the pig. The jowl is rubbed with salt, sugar, and spices and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Smoked and then sliced or rolled, guanciale is traditionally used in dishes like pasta all’amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio. Pancetta can be substituted in recipes. In the U.S. it is sometimes called American jowl bacon.Italiano-Inglese Cucina internazionale > guanciale or jowl bacon
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2 свиные баки
Русско-английский словарь по пищевой промышленности > свиные баки
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3 свиные баки
1) Food industry: jowl pork2) Makarov: chops, jowl butts, pork cheek meat, pork cheeks -
4 свиной
1. porcine2. pig; pork -
5 свиная щековина
Makarov: chops, jowl, jowl butt, pork cheek meat, pork cheeks -
6 торец
См. также в других словарях:
jowl — jowl1 [joul; jōl] n. [ME chavel < OE ceafl, jaw, cheek, akin to ON kjoptr, MHG kivel < IE base * ĝebh , jaw, mouth > OIr gop, mouth, Czech ẑábra, gills (of fish)] 1. a jawbone or jaw; esp., the lower jaw with the chin and cheeks 2. the… … English World dictionary
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