Glossary entry (derived from question below)
Spanish term or phrase:
puerco blanco
English translation:
white pig
Added to glossary by
Sandra Alboum
Dec 19, 2007 02:18
16 yrs ago
2 viewers *
Spanish term
United States
Translation for mission-driven orgs
Native in: English 
Works in: Spanish to English, Catalan to English, English to Spanish, and 1 more.
puerco blanco
Spanish to English
Other
Food & Drink
Spain
From a website for a store that specialized in wines and cheese:
The owner, XXX, will help you and advise you ... etc etc ... on the following items:
Cheeses
Wines (domestic and international)
Smoked items and caviar
**Jamon iberico y de puerco blanco**
Iberian ham and ... ??? All I find for puerco blanco is a reference to an Ecuadorian fish (Balistes polylepsis) called the Finescale Triggerfish... and I KNOW you don't get ham from a fish!
Thanks.
The owner, XXX, will help you and advise you ... etc etc ... on the following items:
Cheeses
Wines (domestic and international)
Smoked items and caviar
**Jamon iberico y de puerco blanco**
Iberian ham and ... ??? All I find for puerco blanco is a reference to an Ecuadorian fish (Balistes polylepsis) called the Finescale Triggerfish... and I KNOW you don't get ham from a fish!
Thanks.
Proposed translations
(English)
| 4 +4 | white pig |
Janine Libbey
|
| 4 +2 | Serrano Ham and Ibérico/Iberian Serrano Ham |
Noni Gilbert Riley
|
| 4 +1 | white pork (meat) |
David Hollywood
|
| 4 | White pork |
A. Patricia Pedraza
|
Proposed translations
+4
7 mins
Janine Libbey
United States
United States
Native in English
Works in field
United States
Put a new accent on your business.
Native in: English
Works in: Spanish to English, Portuguese to English
Related KudoZ points
:
8
Selected
white pig
Jamon Serrano is a cured country ham from white pigs. From time immemorial in the mountains of Spain, country people have rolled fresh hams in sea salt and hung them from their rafters to cure.
Jamon Ibérico is produced from Cerdo Ibérico, a pig native to Southwestern Spain and Southeastern Portugal. These pigs are much fatter and have more marbled meat than regular pink pigs
http://www.jamon.com/hamsofspain.html
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Note added at 15 mins (2007-12-19 02:33:33 GMT)
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In this case, I think it is although I have never seen it referred to that way. The references are from one of the importers and I have spent a lot of time (buying) on their website and the info is always spot on. I read the other day that iberico in NYC goes for between $75-$90 a lb.!
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Note added at 20 mins (2007-12-19 02:38:52 GMT)
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Will do!
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Note added at 3 hrs (2007-12-19 05:59:59 GMT)
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Maybe this will shed soe light. The poster of this explanatio is "Chef Jose Andres" (I'm guessing it is the Jose Andres in D.C.)
iberico is made from a special pig! The black pig from western Spain Extremadura, andalucia,. Sometimes called pata negra because it has black hooves. They descend from the wild boars........These pgis have more intramuscular fat so more tender, sweet. A cured ham that dries and hangs until the ham master says is ready.
Sounds good? Bellota is even better. The pig is allowed to run free in the forest so it gets fattened on acorns......creates a ham that is event sweeter and nuttier. The KING of ham. Very rare and expensive but worth it. Like caviar. You taste and you want to cry is so good
Serrano is very similar process. Also a cured ham but made from common white pigs
http://forums.egullet.org/index.php?showtopic=94455
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Note added at 4 hrs (2007-12-19 06:30:07 GMT)
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so I would list it as serrano.
Jamon Ibérico is produced from Cerdo Ibérico, a pig native to Southwestern Spain and Southeastern Portugal. These pigs are much fatter and have more marbled meat than regular pink pigs
http://www.jamon.com/hamsofspain.html
--------------------------------------------------
Note added at 15 mins (2007-12-19 02:33:33 GMT)
--------------------------------------------------
In this case, I think it is although I have never seen it referred to that way. The references are from one of the importers and I have spent a lot of time (buying) on their website and the info is always spot on. I read the other day that iberico in NYC goes for between $75-$90 a lb.!
--------------------------------------------------
Note added at 20 mins (2007-12-19 02:38:52 GMT)
--------------------------------------------------
Will do!
--------------------------------------------------
Note added at 3 hrs (2007-12-19 05:59:59 GMT)
--------------------------------------------------
Maybe this will shed soe light. The poster of this explanatio is "Chef Jose Andres" (I'm guessing it is the Jose Andres in D.C.)
iberico is made from a special pig! The black pig from western Spain Extremadura, andalucia,. Sometimes called pata negra because it has black hooves. They descend from the wild boars........These pgis have more intramuscular fat so more tender, sweet. A cured ham that dries and hangs until the ham master says is ready.
Sounds good? Bellota is even better. The pig is allowed to run free in the forest so it gets fattened on acorns......creates a ham that is event sweeter and nuttier. The KING of ham. Very rare and expensive but worth it. Like caviar. You taste and you want to cry is so good
Serrano is very similar process. Also a cured ham but made from common white pigs
http://forums.egullet.org/index.php?showtopic=94455
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Note added at 4 hrs (2007-12-19 06:30:07 GMT)
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so I would list it as serrano.
Note from asker:
| So is "puerco blanco" just another way to say "serrano"? (I much prefer iberico myself. They're now importing it into the US, did you hear?) |
| Thanks. Yeah, it isn't cheap. Can you privately email me the website of the importer? I'm always looking for stuff. |
Peer comment(s):
| agree |
John Cutler
4 hrs
|
|
Thank you, John.
|
|
| agree |
Bubo Coroman (X)
: 39 hits for "ham from white pigs" - one possible translation
5 hrs
|
|
Thank you again, Deborah.
|
|
| agree |
Elin Davies
8 hrs
|
|
Thank you, Elin.
|
|
| agree |
Ronnie McKee
: I wonder if there is something that sounds nicer, but this is right. If the author's wanted it called Serrano. I think they would have said Serrano, which just means mountain cured http://en.wikipedia.org/wiki/Jamón_serrano
13 hrs
|
|
Thank you, Ronnie.
|
|
| neutral |
Wil Hardman (X)
: Whilst this is what it is refering to, in my opinion 'white pig' would not be a nice sounding food product to advertise on a company website.
1 day 6 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Tengo hambre."
+1
3 mins
David Hollywood
Native in English
worked for int. orgs (IMF, OAS, IDB)
Native in: English
Works in: Spanish to English, German to English
Related KudoZ points
:
60
white pork (meat)
:)
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Note added at 3 mins (2007-12-19 02:22:11 GMT)
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White Pork Slices With Garlic Sauce. This is a simple and delicious dish for pork lvoers. The belly pork in this recipe is streaked with fat, ...
lilyng2000.blogspot.com/2006/03/white-pork-slices-with-garlic-sauce.html - 127k - Cached - Similar pages
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Note added at 4 mins (2007-12-19 02:23:18 GMT)
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"white pork" is ok IMO
Chinese Recipe - Sliced White Pork. Ingredients:. 2 lbs uncooked pork or bacon; 1 onion, cut into small pieces; 3 slices ginger; 1 clove garlic, ground ...
www.chinesefood-recipes.com/chinese_pork_recipes/sliced_whi... - 31k - Cached - Similar pages
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Note added at 3 mins (2007-12-19 02:22:11 GMT)
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White Pork Slices With Garlic Sauce. This is a simple and delicious dish for pork lvoers. The belly pork in this recipe is streaked with fat, ...
lilyng2000.blogspot.com/2006/03/white-pork-slices-with-garlic-sauce.html - 127k - Cached - Similar pages
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Note added at 4 mins (2007-12-19 02:23:18 GMT)
--------------------------------------------------
"white pork" is ok IMO
Chinese Recipe - Sliced White Pork. Ingredients:. 2 lbs uncooked pork or bacon; 1 onion, cut into small pieces; 3 slices ginger; 1 clove garlic, ground ...
www.chinesefood-recipes.com/chinese_pork_recipes/sliced_whi... - 31k - Cached - Similar pages
Note from asker:
| But I can't find a reference for "white pork ham", because note that this is "jamon iberico y de puerco blanco". |
2 hrs
A. Patricia Pedraza
United States
United States
Native in Spanish
&
English
Works in field
United States
Thorough and reliable - SP, PT, EN
Native in: Spanish 
, English
Works in: English to Spanish, Spanish to English, Portuguese to Spanish, and 3 more.
White pork
It refers to the pork breed. If you google "white pork breed" you will find lots of info on it. It is considered a very special pig.
You may want to check this site.
www.britishpigs.org.uk/breed_mw.htm - 12k
You may want to check this site.
www.britishpigs.org.uk/breed_mw.htm - 12k
+2
10 hrs
Noni Gilbert Riley
Spain
Spain
Native in English
Works in field
Spain
The translator people turn to
Native in: English (Variant: UK)
Works in: Spanish to English, French to Spanish, English, and 1 more.
Related KudoZ points
:
40
Serrano Ham and Ibérico/Iberian Serrano Ham
Ibérico is a term which can only be applied to pigs of that breed - there are oceans of legislation on the subject which I have had the luck to have read!!! The ibéricos are often known as negros, and all the rest are therefore referred to as blanco, even if they are spotted or brown or whatever!
This link is to a price list for pigs at market (prices are set on a weekly basis at various markets), where you can see the references to porcino blanco and porcino ibérico. http://www.terra.es/personal5/a.r.alanis/LonjaSalamanca.htm
The ham in question here is jamón serrano (which you may or may not want to explain as air dried/cured ham).
In your text we are distinguishing between jamón serrano from standard pigs and jamón serrano from the ibérico race, which is even more expensive (and I won't go into detail on all the fibs/white lies/lies by omission which are told about raising those pigs - the end product is still delicious!), so the only way I could see to solve it was to change the order round, and mention the standard stuff first and then the ibérico.
This link is to a price list for pigs at market (prices are set on a weekly basis at various markets), where you can see the references to porcino blanco and porcino ibérico. http://www.terra.es/personal5/a.r.alanis/LonjaSalamanca.htm
The ham in question here is jamón serrano (which you may or may not want to explain as air dried/cured ham).
In your text we are distinguishing between jamón serrano from standard pigs and jamón serrano from the ibérico race, which is even more expensive (and I won't go into detail on all the fibs/white lies/lies by omission which are told about raising those pigs - the end product is still delicious!), so the only way I could see to solve it was to change the order round, and mention the standard stuff first and then the ibérico.
Peer comment(s):
| agree |
MDI-IDM
7 hrs
|
|
Thank you.
|
|
| agree |
Wil Hardman (X)
: The target reader has to take preference over the author. Also most English speakers would be unaware that the colour of the pig determines the type of ham produced.
20 hrs
|
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Yes, this is a gd way of informing our translation priorities! I'm going to keep this high in mind.
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Discussion
¿No será sencillamente el puerco blanco... un puerco blanco (bueno, rosadito)?