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2600 | {"fr": "Poitrine de porc, fumée, crue", "en": "Pork belly, smoked, raw"} |
2601 | {"fr": "Bresaola", "en": "Bresaola"} |
2602 | {"fr": "Lardon nature, cuit", "en": "Lardoons, cooked"} |
2603 | {"fr": "Corned-beef, appertisé", "en": "Corned-beef, canned"} |
2604 | {"fr": "Oreille de porc demi-sel", "en": "Pork ear salt-cured"} |
2605 | {"fr": "Pied de porc demi-sel", "en": "Pork trotters salt-cured"} |
2606 | {"fr": "Poitrine de porc demi-sel", "en": "Pork belly salt-cured"} |
2607 | {"fr": "Jambon de porc à cuire ou Jambon à rôtir/cuire au four", "en": "Pork ham, intended to be cooked or pork ham, intended to be roast/bake"} |
2608 | {"fr": "Lardon fumé, cru", "en": "Smoked bacon bits, raw"} |
2609 | {"fr": "Lardon fumé, cuit", "en": "Smoked bacon bits, cooked"} |
2610 | {"fr": "Filet de bacon", "en": "Back bacon"} |
2611 | {"fr": "Jambon cru", "en": "Cured ham"} |
2612 | {"fr": "Jambon cru, fumé", "en": "Cured ham, smoked"} |
2613 | {"fr": "Jambon sec, découenné, dégraissé", "en": "Dry-cured ham, rind and fat removed"} |
2614 | {"fr": "Jambon cuit, fumé", "en": "Cooked ham, smoked"} |
2615 | {"fr": "Jambon cru, fumé, allégé en matière grasse", "en": "Cured ham, smoked, reduced fat"} |
2616 | {"fr": "Jambon de Bayonne", "en": "Bayonne Cured ham"} |
2617 | {"fr": "Jambon sec", "en": "Dry-cured ham"} |
2618 | {"fr": "Jambon sec de Parme", "en": "Parma dry-cured ham"} |
2619 | {"fr": "Jambon sec Serrano", "en": "Serrano dry-cured ham"} |
2620 | {"fr": "Coppa", "en": "Coppa"} |
2621 | {"fr": "Pancetta ou poitrine roulée sèche", "en": "Pancetta or dry rolled breast"} |
2622 | {"fr": "Viande des Grisons ou Bündnerfleisch ou viande de boeuf séchée", "en": "Viande des Grisons or Bündnerfleisch or dried beef meat"} |
2623 | {"fr": "Jambon cuit, supérieur", "en": "Cooked ham, superior quality"} |
2624 | {"fr": "Jambon cuit, supérieur, avec couenne", "en": "Cooked ham, superior quality, with rind"} |
2625 | {"fr": "Jambon cuit, supérieur, découenné", "en": "Cooked ham, superior quality, rind less"} |
2626 | {"fr": "Jambon à l'os braisé", "en": "Braised ham on the bone"} |
2627 | {"fr": "Jambon cuit, supérieur, découenné et dégraissé", "en": "Cooked ham, superior quality, rind less and fatless"} |
2628 | {"fr": "Jambon cuit, supérieur, à teneur réduite en sel", "en": "Cooked ham, superior quality, reduced salt"} |
2629 | {"fr": "Jambon cuit", "en": "Cooked ham"} |
2630 | {"fr": "épaule de porc, cuite, découennée, dégraissée", "en": "Pork shoulder, cooked, rind less and fatless"} |
2631 | {"fr": "Jambon cuit, avec couenne", "en": "Cooked ham, with rind"} |
2632 | {"fr": "Jambon cuit, découenné, dégraissé", "en": "Cooked ham, rind less and fatless"} |
2633 | {"fr": "Rond de jambon cuit", "en": "Round of ham, cooked"} |
2634 | {"fr": "Dés, allumettes, râpé ou haché de jambon", "en": "Ham cubes, strips, grated or minced"} |
2635 | {"fr": "Dés de jambon", "en": "Ham cubes"} |
2636 | {"fr": "Allumettes de jambon", "en": "Ham strips"} |
2637 | {"fr": "Râpé de jambon", "en": "Grated ham"} |
2638 | {"fr": "Haché de jambon", "en": "Minced ham"} |
2639 | {"fr": "épaule de porc, cuite, standard, découennée, dégraissée", "en": "Pork shoulder, cooked, standard, rind less and fatless"} |
2640 | {"fr": "Jambon cuit, de Paris, découenné, dégraissé", "en": "Cooked ham, Parisian-style, rind less and fatless"} |
2641 | {"fr": "Haché de volaille", "en": "Minced poultry"} |
2642 | {"fr": "Dés, allumettes, râpé ou haché de jambon de volaille", "en": "Poultry ham in cubes, strips, grated or minced"} |
2643 | {"fr": "Jambonneau, cuit", "en": "Knuckle of ham, cooked"} |
2644 | {"fr": "Jambon de poulet ou Blanc de poulet, en tranche", "en": "Chicken ham or chicken breast, in slices"} |
2645 | {"fr": "Jambon de dinde ou Blanc de dinde, en tranche", "en": "Turkey ham or turkey breast, in slices"} |
2646 | {"fr": "Rôti de volaille en salaison, cuit", "en": "Salt curing roast poultry, cooked"} |
2647 | {"fr": "Boisson au soja et jus de fruits concentrés", "en": "Soy drink with concentrated fruit juice"} |
2648 | {"fr": "Chipolata, cuite", "en": "Chipolata sausage, cooked"} |
2649 | {"fr": "Saucisse de Toulouse, cuite", "en": "Toulouse sausage, cooked"} |
2650 | {"fr": "Chair à saucisse, crue", "en": "Sausage meat, raw"} |
2651 | {"fr": "Chair à saucisse, pur porc, crue", "en": "Sausage meat, pure pork, raw"} |
2652 | {"fr": "Farce porc et boeuf, crue", "en": "Pork and beef stuffing, raw"} |
2653 | {"fr": "Saucisse fumée, à cuire", "en": "Smoked sausage, raw"} |
2654 | {"fr": "Saucisse de Morteau", "en": "Morteaux sausage"} |
2655 | {"fr": "Saucisse de Montbéliard", "en": "Montbeliard sausage"} |
2656 | {"fr": "Saucisse de Morteau, bouillie/cuite à l'eau", "en": "Morteaux sausage, boiled/cooked in water"} |
2657 | {"fr": "Saucisse de Toulouse, crue", "en": "Toulouse sausage, raw"} |
2658 | {"fr": "Chipolata, crue", "en": "Chipolata sausage, raw"} |
2659 | {"fr": "Saucisse alsacienne fumée ou Gendarme", "en": "Smoked Alsatian sausage or Landjäger"} |
2660 | {"fr": "Saucisse de volaille, façon charcutière", "en": "Poultry sausage, delicatessen style"} |
2661 | {"fr": "Saucisse de volaille, type Knack", "en": "Poultry sausage, knack type"} |
2662 | {"fr": "Saucisse de Francfort", "en": "Frankfurter sausage"} |
2663 | {"fr": "Merguez, crue", "en": "Merguez sausage, raw"} |
2664 | {"fr": "Merguez, pur boeuf, crue", "en": "Merguez sausage, pure beef, raw"} |
2665 | {"fr": "Merguez, porc et boeuf, crue", "en": "Merguez sausage, pork and beef, raw"} |
2666 | {"fr": "Merguez, boeuf, mouton et porc, crue", "en": "Merguez sausage, beef, mutton and pork, raw"} |
2667 | {"fr": "Merguez, boeuf et mouton, cuite", "en": "Merguez sausage, beef and mutton, cooked"} |
2668 | {"fr": "Merguez, boeuf et mouton, crue", "en": "Merguez sausage, beef and mutton, raw"} |
2669 | {"fr": "Saucisse de foie", "en": "Liver sausage"} |
2670 | {"fr": "Diot (saucisse de Savoie), cru", "en": "Diot (sausage from Savoy), raw"} |
2671 | {"fr": "Haché végétal à base de soja", "en": "Soy-based veggie minced meat"} |
2672 | {"fr": "Saucisson sec", "en": "Dry sausage"} |
2673 | {"fr": "Saucisson sec pur porc", "en": "Dry sausage, pure pork"} |
2674 | {"fr": "Saucisson sec pur porc, qualité supérieure", "en": "Dry sausage, pure pork, superior quality"} |
2675 | {"fr": "Rosette (saucisson sec) ou Fuseau", "en": "Rosette dry sausage"} |
2676 | {"fr": "Saucisse sèche", "en": "Sausage, dried"} |
2677 | {"fr": "Saucisson sec aux noix et/ou noisettes", "en": "Dry sausage with walnuts and/or hazelnuts"} |
2678 | {"fr": "Chorizo (Saucisse de porc épicée au poivre rouge)", "en": "Chorizo (spicy pork sausage with red pepper)"} |
2679 | {"fr": "Chorizo supérieur, doux ou fort, type saucisse sèche", "en": "Premium chorizo, mild or strong, dry sausage type"} |
2680 | {"fr": "Chorizo supérieur, doux ou fort, type charcuterie en tranches", "en": "Premium chorizo, mild or strong, sliced deli type"} |
2681 | {"fr": "Salami", "en": "Salami"} |
2682 | {"fr": "Salami, pur porc", "en": "Salami, pure pork"} |
2683 | {"fr": "Salami, porc et boeuf", "en": "Salami, pork and beef"} |
2684 | {"fr": "Salami, type danois", "en": "Salami, Danish-style"} |
2685 | {"fr": "Saucisson à l'ail", "en": "Garlic sausage"} |
2686 | {"fr": "Saucisson cuit, pur porc", "en": "Cooked sausage, pure pork"} |
2687 | {"fr": "Saucisson de Paris", "en": "Sausage from Paris"} |
2688 | {"fr": "Saucisson de Paris, fumé", "en": "Sausage from Paris, smoked"} |
2689 | {"fr": "Saucisson brioché, cuit", "en": "Sausage in a brioche crust, cooked"} |
2690 | {"fr": "Cervelas", "en": "Cervelat"} |
2691 | {"fr": "Cervelas (d'Obernai en Alsace)", "en": "Cervelat (from Obernai Alsace)"} |
2692 | {"fr": "Cervelas, pur porc à l'ail", "en": "Cervelat, pure pork with garlic"} |
2693 | {"fr": "Saucisse de Strasbourg ou Knack", "en": "Strasbourg sausage or knack"} |
2694 | {"fr": "Saucisse cocktail", "en": "Cocktail sausage"} |
2695 | {"fr": "Saucisse viennoise, porc et veau, crue", "en": "Viennese sausage, pork and veal, raw"} |
2696 | {"fr": "Saucisse de jambon pur porc", "en": "Pure pork ham sausage"} |
2697 | {"fr": "Saucisse de bière", "en": "Beer sausage"} |
2698 | {"fr": "Saucisse de langue à la pistache", "en": "Tongue sausage with pistachios"} |
2699 | {"fr": "Saucisse", "en": "Sausage"} |
Subsets and Splits