cured pork belly oor Grieks
cured pork belly
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What I've prepared for you today is a pan-seared bison medallion in a port wine reduction, paired with a brunoise of roasted vegetables and cured pork belly.
ΟΚΤΩΒΡΙΟΣ, # Θέλω να πω, αν ληστέψεις το μπακάλικο της περιοχής σου μπορεί να καταδικαστείς σε # χρόνια φυλάκισηςOpenSubtitles2018.v3 OpenSubtitles2018.v3
‘Folar de Valpaços’ is a rectangular bakery product made from wheat bread dough, eggs, PDO olive oil from Trás-os-Montes or olive oil with similar organoleptic characteristics, vegetable margarine and/or pork lard, filled with fatty pig meat and/or dry and salty streaky bacon (not smoked), dry and salty pork belly (not smoked), smoke-cured pork sausages (salpicão and linguiça), smoke-cured or dry-cured ham and/or smoked pork shoulder.
Χρειάζεσαι πέντε λεπτά για να βραχείςEurLex-2 EurLex-2
Tiroler Speck PGI is a traditionally artisanal cured pork product made from boneless leg, loin, belly, shoulder or neck, which is then dry-salted, seasoned with a particular blend of spices including at least juniper, black pepper and garlic, cured, cold smoked according to a region-specific process using at least 50 % beech or ash wood, and air dried.
Ποιά είσαι εσύ;- Με λένε ’ μυ.- ’ μυ ΜπάρλευEurlex2019 Eurlex2019
‘Chouriça de Carne de Melgaço’ is a smoked and cold-cured horseshoe-shaped sausage, obtained from pigmeat from the shoulder, belly, trimmings and pork fat.
Είναι κάπως δύσκολο ταξίδι για κάποιον που πρέπει να δουλέψει # νύχτεςEurLex-2 EurLex-2
Roughly defatted pigmeat, fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat, no filler, not cured (with the exception of smoked Bratwürste), the spice mixture varies according to the traditional recipe, marjoram especially is typical; there must be not less than 12 % of meat protein free of connective tissue protein, and an absolute fat content of not more than 35 %; the percentage of meat protein free of connective tissue protein in the meat protein is not less than 75 % vol. (histometrically) and not less than 80 % (chemically).
Έχει ένα εξοχικό στο Idyllwildeurlex-diff-2017 eurlex-diff-2017
Roughly defatted pigmeat, fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat, no filler, not cured (with the exception of smoked Bratwürste), the spice mixture varies according to the traditional recipe, marjoram especially is typical; there must be not less than 12 % of meat protein free of connective tissue protein, and an absolute fat content of not more than 35 %; the percentage of meat protein free of connective tissue protein in the meat protein is not less than 75 % vol. (histometrically) and not less than 80 % (chemically).
Σύνολο άρθρου # # Διάφορα επιδόματα και αποζημιώσειςEurLex-2 EurLex-2
11 sinne gevind in 6 ms. Hulle kom uit baie bronne en word nie nagegaan nie.