Entry: Porchetta - showing version 1
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.
Facets
Part-nature |
Preserved meat cuts (as part-nature)
|
Create code:
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 |
|
||
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
|