Glossary entry (derived from question below)
Catalan term or phrase:
Cansalada de coll
English translation:
jowl bacon
Added to glossary by
Sheila Hardie
Nov 3, 2010 15:51
13 yrs ago
1 viewer *
Catalan term
Spain
Analytical and creative (DipTrans, MA)
Native in: English 
Works in: Spanish to English, Galician to English, English
Cansalada de coll
Catalan to English
Social Sciences
Cooking / Culinary
Catalan breakfast menu
Entrepans calents:
De Salsitxes d’ Aiguafreda amb Pebrot verd i Pa d’espelta 5,00€
De Pepito de Bou de Wagyu, xalota refregida i mostassa dolça amb Focaccia d’herbes 10,00€
De Truita d’all i julivert amb Pa d’olives verdes 4,50€
El nostre Club Sandwich amb Pa de gingebre 6,00€
D’Hamburguesa de vedella, sofregit de ceba i tomàquet, formatge i Pa de sèsam 7,00€
De ****Cansalada del coll****, herbes fresques i rostit de carxofa amb Coca d’oli
UK Eng please. TIA. :)
De Salsitxes d’ Aiguafreda amb Pebrot verd i Pa d’espelta 5,00€
De Pepito de Bou de Wagyu, xalota refregida i mostassa dolça amb Focaccia d’herbes 10,00€
De Truita d’all i julivert amb Pa d’olives verdes 4,50€
El nostre Club Sandwich amb Pa de gingebre 6,00€
D’Hamburguesa de vedella, sofregit de ceba i tomàquet, formatge i Pa de sèsam 7,00€
De ****Cansalada del coll****, herbes fresques i rostit de carxofa amb Coca d’oli
UK Eng please. TIA. :)
Proposed translations
(English)
| 3 +2 | jowl bacon |
Sheila Hardie
|
Change log
Nov 17, 2010 05:31: Sheila Hardie Created KOG entry
Proposed translations
+2
25 mins
Sheila Hardie
Spain
Spain
Native in English
Works in field
Spain
passion des mots
Native in: English
Works in: Catalan to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
28
Selected
jowl bacon
I think this is also called 'tocino de papada' or 'papada' in Spanish and 'guanciale' in Italian.
HTH
Sheila
Guanciale
From Wikipedia, the free encyclopedia
A piece of guanciale being aged.
Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
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, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
[edit]
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Note added at 27 minutes (2010-11-03 16:19:16 GMT)
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http://en.wikipedia.org/wiki/Bacon
Jowl bacon is cured and smoked cheeks of pork. See Guanciale.
HTH
Sheila
Guanciale
From Wikipedia, the free encyclopedia
A piece of guanciale being aged.
Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
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, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
[edit]
--------------------------------------------------
Note added at 27 minutes (2010-11-03 16:19:16 GMT)
--------------------------------------------------
http://en.wikipedia.org/wiki/Bacon
Jowl bacon is cured and smoked cheeks of pork. See Guanciale.
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
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