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  3. Cooking / Culinary

presa de entraña

English translation: top loin

14:20 Jun 2, 2010
Spanish to English translations [PRO]
Cooking / Culinary
Spanish term or phrase: presa de entraña
I have 3 terms for special cuts of Ibérico pig meat, I'm going to leave the names in Spanish, but any ideas for a translations/explanations?

I found a description of them in Spanish, but I can't find any definite equivalents in English: La presa entraña es una pieza en abanico, con mucha grasa intermuscular y se sitúa en el área cervical entre los músculos serratos.

I can't enter them all at once apparently, so the other 2 cuts follow...

Thanks!
Caroline Handley
China
Local time: 15:43
English translation:top loin
Explanation:
The presa (top loin) is in the front side of the loin, in Spanish it is also called presa de entrana, presa de paleta or bola. It is a cut from the upper part of the loin, upon the shoulder, and it is formed by a series of muscle strips; it is fan-shaped and rich in intramuscular fat.

Selected response from:

Maria Badea
France
Local time: 09:43
Grading comment
Thanks, in the end, after going through the discussions on all three cuts, as it's a list, and part of a research project brief, I've decided to leave all 3 terms and just give a general explanation after, "special cuts from the shoulder/loin area", in part so as not to make it too wordy. But your answer definitely inspired me towards this decision, so thanks!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +3top loin
Maria Badea
3pork neck
David Brown


  

Answers


27 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
top loin


Explanation:
The presa (top loin) is in the front side of the loin, in Spanish it is also called presa de entrana, presa de paleta or bola. It is a cut from the upper part of the loin, upon the shoulder, and it is formed by a series of muscle strips; it is fan-shaped and rich in intramuscular fat.




    Reference: http://repsol.com/es_en/casa_y_hogar/cocina/reportajes/plato...
Maria Badea
France
Local time: 09:43
Native speaker of: Native in FrenchFrench, Native in RomanianRomanian
PRO pts in category: 4
Grading comment
Thanks, in the end, after going through the discussions on all three cuts, as it's a list, and part of a research project brief, I've decided to leave all 3 terms and just give a general explanation after, "special cuts from the shoulder/loin area", in part so as not to make it too wordy. But your answer definitely inspired me towards this decision, so thanks!

Peer comments on this answer (and responses from the answerer)
agree  William Pairman: Nice one, I'd also add " free-range / acorn-fed Iberian (pork)"
3 mins
agree  Rick Larg
6 hrs
agree  eski
6 hrs
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2 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
pork neck


Explanation:
Again part of the neck
IBERIAN PORK NECK/PRESA DE CERDO IBÉRICO

Es la parte del cabecero más magra. Está situada en la parte delantera del cerdo tocando a la cabeza por la nuca.



David Brown
Spain
Local time: 09:43
Native speaker of: Native in EnglishEnglish
PRO pts in category: 71
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