Concept information
Pas de terme dans cette langue pour ce concept
Terme préférentiel
Prosciutto di pecora (it)
Définition
- Cold cut produced from the processing of the best Sarda breed sheep thighs. It has an elongated pear-shape about 50 cm and it is dark brown on the surface and deep brown on red meat. At the end of the seasoning it has a variable weight between 1.5 and 2 kg.
Concept générique
- Salumi / insaccati (it)
Source
- www.regione.sardegna.it/documenti/1_19_20121026101434.pdf
Appartient au groupe
- ABRUZZO (it)
- CAMPANIA (it)
- Certificazioni (it)
- EMILIA-ROMAGNA (it)
- FRIULI - VENEZIA GIULIA (it)
- LAZIO (it)
- LIGURIA (it)
- LOMBARDIA (it)
- MARCHE (it)
- MOLISE (it)
- None (it)
- PAT (it)
- PIEMONTE (it)
- PUGLIA (it)
- Regioni (it)
- SARDEGNA (it)
- SICILIA (it)
- TOSCANA (it)
- TRENTINO - ALTO ADIGE (it)
- UMBRIA (it)
- VALLE D'AOSTA (it)
- VENETO (it)
Traductions
-
italien
-
Presuttu ‘e brebei
URI
https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/prosciutto_di_pecora_237
{{label}}
{{#each values }} {{! loop through ConceptPropertyValue objects }}
{{#if prefLabel }}
{{/if}}
{{/each}}
{{#if notation }}{{ notation }} {{/if}}{{ prefLabel }}
{{#ifDifferentLabelLang lang }} ({{ lang }}){{/ifDifferentLabelLang}}
{{#if vocabName }}
{{ vocabName }}
{{/if}}