Glossary entry (derived from question below)
Spanish term or phrase:
cara de jamón
English translation:
face of ham
Added to glossary by
Edward Tully
Jun 25, 2009 10:20
15 yrs ago
1 viewer *
Spanish term
cara de jamón
Spanish to English
Other
Food & Drink
meat
Hi, I´m looking for translation for "cara de jamón" in contrast to the dorsal side of ham. The text is about spanish cured pork hams (serrano, iberico, etc..).
Proposed translations
(English)
| 3 | face of ham |
Edward Tully
|
| 4 | upper side of ham |
ANCA ROXANA CHIRILA
|
| 4 | outer appearance |
trans4u
|
| 3 | maza/contramaza/babilla (with explanatory note) |
Cesar Serrano
|
| 3 | inner side of the ham |
Rachel Fell
|
Change log
Jun 30, 2009 08:16: Edward Tully Created KOG entry
Proposed translations
11 hrs
Edward Tully
Native in English
Because your words matter
Native in: English (Variants: UK, US) 
Works in: Spanish to English
Related KudoZ points
:
48
Selected
face of ham
could it be this literal?
Lillies Of Charleston - Southern Style BBQ Sauces, Spices Mixes ... Brush glaze over the top and face of ham. Return to oven and continue ... Lillie's cooking tip: A teaspoon of sugar will enhance the flavor of your food! ...
www.lilliesofcharleston.com/1062/16643.html?... - Cached - Similar
32-the Bryan Times, Wednesday, April 8, 1981 .Ham Is Most Popular ... Pork Is a "nutrientdense" food, meaning It's high In nutrients for the calories consumed. ... Cover face of ham with aluminum foil to keep It moist. ...
news.google.com/newspapers?nid=799&dat...id...sjid... - Similar
Dry Cured Country Ham; Simmer or Bake - SurfTalk 15 posts - 8 authors - Last post: 20 Mar 2007
move face of ham and any mold that may have formed on the skin. ... I just finished the one I was supposed to take to Food fling. ...
www.stripersonline.com/surftalk/showthread.php?t=522327 - Cached - Similar
A CHRONICLE OF THE COTTON COUNTRY. ... who at argot of the angry face of ham lall I without more ado, while cue damsel ... to prepare your food for you; au 111 611e had no VOlCe OT even : a . ...
query.nytimes.com/gst/abstract.html?res... - Similar
Processed Meats - Google Books Result by Albert Marchant Pearson, T. A. Gillett - 1999 - Technology & Engineering - 448 pages
Thickness from face of ham to back of ham skin. ' Curing temperature at 36°-40°F. the early phases of curing. Thus, the nitrite derived from reduction of ...
books.google.com/books?isbn=0834213044...
Lillies Of Charleston - Southern Style BBQ Sauces, Spices Mixes ... Brush glaze over the top and face of ham. Return to oven and continue ... Lillie's cooking tip: A teaspoon of sugar will enhance the flavor of your food! ...
www.lilliesofcharleston.com/1062/16643.html?... - Cached - Similar
32-the Bryan Times, Wednesday, April 8, 1981 .Ham Is Most Popular ... Pork Is a "nutrientdense" food, meaning It's high In nutrients for the calories consumed. ... Cover face of ham with aluminum foil to keep It moist. ...
news.google.com/newspapers?nid=799&dat...id...sjid... - Similar
Dry Cured Country Ham; Simmer or Bake - SurfTalk 15 posts - 8 authors - Last post: 20 Mar 2007
move face of ham and any mold that may have formed on the skin. ... I just finished the one I was supposed to take to Food fling. ...
www.stripersonline.com/surftalk/showthread.php?t=522327 - Cached - Similar
A CHRONICLE OF THE COTTON COUNTRY. ... who at argot of the angry face of ham lall I without more ado, while cue damsel ... to prepare your food for you; au 111 611e had no VOlCe OT even : a . ...
query.nytimes.com/gst/abstract.html?res... - Similar
Processed Meats - Google Books Result by Albert Marchant Pearson, T. A. Gillett - 1999 - Technology & Engineering - 448 pages
Thickness from face of ham to back of ham skin. ' Curing temperature at 36°-40°F. the early phases of curing. Thus, the nitrite derived from reduction of ...
books.google.com/books?isbn=0834213044...
4 KudoZ points awarded for this answer.
Comment: "the simplest seems to be the best:)"
1 hr
Cesar Serrano
United States
United States
Native in Spanish
&
English
United States
AUTOMOTIVE -MEDICAL -CONTRACTS -OIL&GAS
Native in: English (Variant: US) , Spanish (Variant: Latin American)
Works in: Spanish to English, English to Spanish, English, and 9 more.
maza/contramaza/babilla (with explanatory note)
especially when referring to iberian hams, perhaps the Spanish term with a footnote would work....
Different types of ham: white ham (serrano ham-cured ham); iberian ham (acorn, recebo, pienso - bodega - campo - origin). Jamón Ibérico Bellota.
www.lopezortega.com/files/knowwhat_parts.php
Different types of ham: white ham (serrano ham-cured ham); iberian ham (acorn, recebo, pienso - bodega - campo - origin). Jamón Ibérico Bellota.
www.lopezortega.com/files/knowwhat_parts.php
Note from asker:
| Cesar, thank´s for this link, I´ve allready seen this page, all these ham parts (babilla, maza, contramaza, etc... ) constitue together "cara de jamón", so it´s this general term that I´m looking for. |
1 hr
ANCA ROXANA CHIRILA
Spain
Spain
Works in field
Spain
Perfectionist & Professional!
Native in: Romanian
Works in: English to Romanian, Romanian to English, Spanish to Romanian, and 4 more.
upper side of ham
"Moreover, the conventional blade penetrates with the same force both at the upper side of the ham, where cutting of the head of the bone is required, and at the lower side of the ham, where breakage of the bone is instead undesirable, since it disseminates splinters in the meat."
"BAKED HAM WITH MUSTARD AND MARJORAM:
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat." (recipe)
"BAKED HAM WITH MUSTARD AND MARJORAM:
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat." (recipe)
1 hr
outer appearance
El jamón serrano
Ham is the result of curing (salting and drying) the hind leg of a pig. Serrano means "from the sierra", referring to the mountainous areas that are the best places for curing hams. The product is known as a shoulder when it is made with the foreleg.
Outer appearance
Serrano hams are sold in several formats:
V-shaped cut (with and without hoof)
Round cut (with and without hoof)
Boned (with skin or without skin or outer fat)
Sliced.
Characteristics of the raw material
Serrano ham (left) and hams in a drying room (right)
Photo: Consorcio del Jamón Serrano EspañolHams are the hind legs of pigs. They include the hip, femur, patella, tibia, fibula, tarsal bones and, optionally, metatarsals and phalanges, and the muscle and fat surrounding them.
The entire curing process, from slaughter to drying, takes place according to current European Union legislation (Directives 64/433/CEE and 77/99/CEE).
The most commonly used breeds are Duroc, Pietrain, Landrace and Large White, fed a diet of compound feeds made mostly of cereals. The pigs do not necessarily have to be of Spanish origin; the jamón serrano TSG is a EU regulation that covers only the processing method.
http://www.ibergour.co.uk/en/jamon/jamon_serrano.html
Ham is the result of curing (salting and drying) the hind leg of a pig. Serrano means "from the sierra", referring to the mountainous areas that are the best places for curing hams. The product is known as a shoulder when it is made with the foreleg.
Outer appearance
Serrano hams are sold in several formats:
V-shaped cut (with and without hoof)
Round cut (with and without hoof)
Boned (with skin or without skin or outer fat)
Sliced.
Characteristics of the raw material
Serrano ham (left) and hams in a drying room (right)
Photo: Consorcio del Jamón Serrano EspañolHams are the hind legs of pigs. They include the hip, femur, patella, tibia, fibula, tarsal bones and, optionally, metatarsals and phalanges, and the muscle and fat surrounding them.
The entire curing process, from slaughter to drying, takes place according to current European Union legislation (Directives 64/433/CEE and 77/99/CEE).
The most commonly used breeds are Duroc, Pietrain, Landrace and Large White, fed a diet of compound feeds made mostly of cereals. The pigs do not necessarily have to be of Spanish origin; the jamón serrano TSG is a EU regulation that covers only the processing method.
http://www.ibergour.co.uk/en/jamon/jamon_serrano.html
2 hrs
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK)
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
87
inner side of the ham
that's what it seems like to me; and "outer side" for the "dorsal" part
may be useful:
http://www.ibericofoods.com/carving_your_ham.php
may be useful:
http://www.ibericofoods.com/carving_your_ham.php
Discussion
To be boneless it needs to suffer several stages: deshuesado – limpieza de la cara del jamón – limpieza de la grasa dorsal – envasado al vacío – etiquetado.
That’s the only context that I have, cleaning of both sides of ham…dorsal and… ventral side??
Can it be?