File:Polish pork cuts.PNG

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English: Polish pork cuts
Polski: Polski rozbiór półtuszy wieprzowej
Date
Source Own work based on Polish norm "PN-86/A-82002 Wieprzowina. Części zasadnicze" as quoted in Olszewski, Adam (2007) (in Polish) Technologia przetwórstwa mięsa, Warsaw: Wydawnictwa Naukowo-Techniczne ISBN: 978-83-204-3305-0.
Author Kpalion

Summary

[edit]
Polski: Polski rozbiór półtuszy wieprzowej
  1. Głowa
  2. Karkówka
  3. Podgardle
  4. Łopatka
  5. Golonka
  6. Noga
  7. Słonina
  8. Schab
  9. Żeberka
  10. Boczek
  11. Biodrówka
  12. Pachwina
  13. Szynka
  14. Ogon
English: Polish pork cuts
  1. Head
  2. Neck
  3. Jowl
  4. Shoulder
  5. Hock
  6. Trotter
  7. Fatback
  8. Loin
  9. Ribs
  10. Bacon
  11. Chump
  12. Groin
  13. Ham
  14. Tail

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I, the copyright holder of this work, hereby publish it under the following license:
w:en:Creative Commons
attribution share alike
This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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  • to remix – to adapt the work
Under the following conditions:
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  • share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.

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current19:27, 7 May 2012Thumbnail for version as of 19:27, 7 May 20121,651 × 657 (67 KB)Kpalion (talk | contribs)

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