C1 · 50 words
The butcher's trade in Spanish
Cut, ageing, curing, sausage — what is told apart behind the counter, and why.
La falda de ternera is the skirt of beef, and English happens to use the same picture for that one cut. The word goes further in Spanish. La falda is the garment, it is that piece of the animal, and it is the lower slope of a mountain: un pueblo en la falda del volcán is a village where the ground begins to lie flat. English has « the skirt » for the first two and « the foot » or « the lower slopes » for the third, and never sees a mountain wearing anything.
The words
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Phrase (37)
el obrador de carniceríathe workroom behind the butcher's shopPhraseC1
El obrador de carnicería está detrás del mostrador.The workroom behind the butcher's shop is behind the counter.
el despiece de la canalthe cutting up of the carcassPhraseC1
El despiece de la canal sigue un orden fijo.The cutting up of the carcass follows a fixed order.
el cuarto delanterothe front quarterPhraseC1
El cuarto delantero da carne de guiso.The front quarter gives the meat for stewing.
el cuarto traserothe hind quarterPhraseC1
El cuarto trasero concentra las piezas caras.The hind quarter holds the expensive cuts.
la pieza de primerathe cut for the grillPhraseC1
La pieza de primera se hace a la plancha.The cut for the grill goes straight onto the hot plate.
la pieza de guisothe cut for the potPhraseC1
La pieza de guiso necesita tiempo y líquido.The cut for the pot needs time and liquid.
la falda de ternerathe belly flap of beefPhraseC1
La falda de ternera se guisa despacio.The belly flap of beef is stewed slowly.
la aguja de cerdothe pork collarPhraseC1
La aguja de cerdo aguanta bien la brasa.The pork collar stands up well to the coals.
el veteado de la grasathe fat running through the musclePhraseC1
El veteado de la grasa se ve en el corte.The fat running through the muscle shows in the cut face.
la grasa de coberturathe layer of fat on the outsidePhraseC1
La grasa de cobertura protege durante la maduración.The layer of fat on the outside protects the meat while it ages.
la maduración de la carnethe ageing of the meatPhraseC1
La maduración de la carne ablanda la fibra.The ageing of the meat softens the fibre.
la maduración en secothe ageing in dry airPhraseC1
La maduración en seco pierde peso y gana sabor.The ageing in dry air loses weight and gains taste.
el oreo de la carnethe hanging in the cold roomPhraseC1
El oreo de la carne dura unos días en cámara.The hanging in the cold room takes a few days.
la fibra muscularthe muscle fibrePhraseC1
La fibra muscular se corta al través.The muscle fibre is cut across.
el corte a contrafibrathe cut made across the fibrePhraseC1
El corte a contrafibra hace tierno lo que no lo era.The cut made across the fibre makes tender what was not.
el mallado del filetethe flattening of the steakPhraseC1
El mallado del filete rompe el tejido.The flattening of the steak breaks the tissue open.
la limpieza de la piezathe trimming of sinew and skinPhraseC1
La limpieza de la pieza quita nervios y telillas.The trimming of sinew and skin takes off what is not eaten.
el atado de la piezathe tying of the jointPhraseC1
El atado de la pieza mantiene la forma al asar.The tying of the joint keeps the shape while it roasts.
el picado de la carnethe mincing of the meatPhraseC1
El picado de la carne se hace en frío.The mincing of the meat is done cold.
el embutido curadothe sausage dried rawPhraseC1
El embutido curado se seca colgado.The sausage dried raw dries hanging up.
el embutido cocidothe sausage cooked before it is soldPhraseC1
El embutido cocido se escalda antes de enfriar.The sausage cooked before it is sold is scalded before it cools.
la tripa naturalthe natural casingPhraseC1
La tripa natural se desala antes de usar.The natural casing is soaked free of salt before use.
la sal de curadothe salt used for curingPhraseC1
La sal de curado se dosifica con báscula de precisión.The salt used for curing is weighed on a fine scale.
el ahumado en fríothe smoking done coldPhraseC1
El ahumado en frío no cocina la pieza.The smoking done cold does not cook the piece.
la merma de curaciónthe weight lost in curingPhraseC1
La merma de curación llega a un tercio del peso.The weight lost in curing reaches a third of the whole.
el jamón curadothe air-dried hamPhraseC1
El jamón curado se cala con una aguja de hueso.The air-dried ham is tested with a bone needle.
el corte del jamónthe carving of the hamPhraseC1
El corte del jamón se hace en lonchas finas.The carving of the ham gives thin slices.
la cadena de despiecethe line where the carcasses are cut upPhraseC1
La cadena de despiece trabaja a temperatura baja.The line where the carcasses are cut up works at a low temperature.
la sala de sacrificiothe room where the animals are killedPhraseC1
La sala de sacrificio tiene un veterinario permanente.The room where the animals are killed has a vet on the spot.
la inspección veterinariathe veterinary inspectionPhraseC1
La inspección veterinaria marca cada canal.The veterinary inspection marks every carcass.
el sello sanitariothe health mark stamped on the meatPhraseC1
El sello sanitario va sobre la propia carne.The health mark stamped on the meat goes on the meat itself.
el número de crotalthe number on the ear tagPhraseC1
El número de crotal permite llegar hasta la granja.The number on the ear tag leads back to the farm.
el etiquetado de la carnethe label that follows the meatPhraseC1
El etiquetado de la carne dice nacimiento, engorde y sacrificio.The label that follows the meat gives birth, fattening and slaughter.
la cámara de oreothe cold room it hangs inPhraseC1
La cámara de oreo se mantiene cerca de cero grados.The cold room it hangs in is kept near zero.
el mostrador refrigeradothe chilled counterPhraseC1
El mostrador refrigerado separa crudo y elaborado.The chilled counter keeps raw and prepared apart.
la tabla de cortethe cutting boardPhraseC1
La tabla de corte es de color según el producto.The cutting board has a colour for each kind of product.
el afilado del cuchillothe sharpening of the knifePhraseC1
El afilado del cuchillo evita la mayoría de los cortes.The sharpening of the knife prevents most of the cuts.
Noun (f) (5)
la canalthe carcassNoun (f)C1
La canal se pesa en caliente y en frío.The carcass is weighed warm and again cold.
la pancetathe pork bellyNoun (f)C1
La panceta alterna magro y grasa.The pork belly runs lean and fat in turns.
la picadorathe machine that does the mincingNoun (f)C1
La picadora se desmonta y se lava cada día.The machine that does the mincing is taken apart and washed every day.
la salazónthe salting of the meatNoun (f)C1
La salazón se cuenta por días y por kilo.The salting of the meat is counted in days and in kilos.
la chairathe steel that straightens the edgeNoun (f)C1
La chaira endereza el filo, no lo afila.The steel that straightens the edge does not sharpen it.
Noun (m) (8)
el solomillothe fillet, the muscle that never workedNoun (m)C1
El solomillo apenas ha trabajado en vida del animal.The fillet, the muscle that never worked, hardly moved in the animal's life.
el entrecotthe rib-eye with the fat inside itNoun (m)C1
El entrecot lleva la grasa por dentro.The rib-eye with the fat inside it needs none added.
el chuletónthe thick chop on the boneNoun (m)C1
El chuletón se corta grueso.The thick chop on the bone is cut a good two fingers deep.
el morcillothe shin cut with the marrow boneNoun (m)C1
El morcillo tiene el tuétano dentro.The shin cut with the marrow bone has the marrow in the middle.
el jarretethe shin cut lowest on the legNoun (m)C1
El jarrete se deshace tras tres horas.The shin cut lowest on the leg falls apart after three hours.
el deshuesadothe taking out of the boneNoun (m)C1
El deshuesado se hace con cuchillo estrecho.The taking out of the bone is done with a narrow knife.
el embuchadothe filling of the casingNoun (m)C1
El embuchado no debe dejar aire dentro.The filling of the casing must leave no air inside.
el secaderothe drying roomNoun (m)C1
El secadero necesita corriente suave.The drying room needs a gentle draught.
This list belongs to Farming and food production — 14 lists and 700 words that can also be practised as a whole.
Practise this list
From these 50 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.