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Food Standards Agency Codes

Entry: Porchetta

URI:
http://data.food.gov.uk/codes/foodtype/id/A05QH
Notation:
A05QH

Roasted pork meat, generally with addition of fennel, garlic and other spices originating in the central Italian cuisine but now known in other parts of the world. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted.

State:
RPC Derivatives/ ingredients
Term type:
Extended term

Facets

Part-nature Preserved meat cuts (as part-nature)
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Cooked cured or seasoned pork meat Narrower
Hierarchy Reporting Broader Cooked cured or seasoned pork meat Narrower
Hierarchy Exposure Broader Cooked cured or seasoned pork meat Narrower
Hierarchy Bio monitoring Broader Cooked cured or seasoned pork meat Narrower
Hierarchy Ingredient Broader Cooked cured or seasoned pork meat Narrower

Full Details

allFacets
Part-nature Preserved meat cuts (as part-nature)

broader Cooked cured or seasoned pork meat
broader_biomo Cooked cured or seasoned pork meat
broader_expo Cooked cured or seasoned pork meat
broader_ingred Cooked cured or seasoned pork meat
broader_report Cooked cured or seasoned pork meat
commonName Porketta | Roasted piglet
definition Roasted pork meat, generally with addition of fennel, garlic and other spices originating in the central Italian cuisine but now known in other parts of the world. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted.
hierarchyCode_biomo Z0001.0004.0007.0005.0003
hierarchyCode_expo Z0006.0010.0002.0001.0002
hierarchyCode_ingred Z0012.0006.0001.0001.0002.0001.0002
hierarchyCode_master Z0001.0001.0004.0001.0001.0002.0001.0002
hierarchyCode_report Z0001.0012.0006.0001.0001.0002.0001.0002
in scheme Food type Identifiers | Ingredient | Exposure hierarchy | Reporting hierarchy | Zoonoses hierarchy
lastVersion 01.04.048
notation A05QH
pref label Porchetta
scope note Roasted pork meat, generally with addition of fennel, garlic and other spices originating in the central Italian cuisine but now known in other parts of the world. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted.
state RPC Derivatives/ ingredients
termType Extended term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000