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Sillon transverse
Sternum affranchi

Glossary entry

French term or phrase:

mouille enlevée

English translation:

excess fat trimmed off [a particular part of...]

Added to glossary by Tony M
Dec 12, 2019 17:08
4 yrs ago
3 viewers *
French term

mouille enlevée

French to English Other Food & Drink Pork meat
Hello
I'm translating a butchery text about pork meat. Not sure how to translate "mouille enlevée". Does it just mean dried?
Thanks for your help.
POITRINE DE PORC A/OS SOUS VIDE
Hampe enlevée
mouille enlevée
cotis enlevé
Proposed translations (English)
3 +3 excess fat trimmed off
Change log

Dec 19, 2019 12:28: Tony M Created KOG entry

Discussion

Tony M Dec 14, 2019:
@ Asker One of the difficulties in researching this is that this piece of fat is a part that is normally discarded, and hence might not necessarily have a specific name in EN — you need the name for something that isn't normally there!
As this is discussing how the wanted cut of meat has been trimmed, I can't help thinking that there is no real need to over-think this.
Anne Greaves (asker) Dec 14, 2019:
Not found one that mentions this particular item.
Carol Gullidge Dec 14, 2019:
Ok, but there are English butchery sites that are Usually fairly explicit. Is there no English equivalent (or similar) to the French butchery site that Tony unearthed?
Anne Greaves (asker) Dec 14, 2019:
Thanks Carol, have done that but the only link I've found so far is the one Tony gave.
Carol Gullidge Dec 14, 2019:
I’ve even resorted to asking my butcher! Out of the horse’s mouth, so to speak :)
Carol Gullidge Dec 14, 2019:
Anne, now that I know this isn’t a typo (!!) I can’t help agreeing with you that it must have a name. Couldn’t you follow up Tony’s line of research by going on both French and English butchery sites. I know this can be disproportionately time consuming but occasionally this is the only way. I know - been there many times, especially where cuts of meat don’t have any exact equivalent
Tony M Dec 13, 2019:
@ Asker As I have sought to explain in my added note, I'm not sure it does; in any case, as I have already pointed out, this whole cut is 'belly', hence adding that word isn't actually making it any more explicit — and you can't really say "that extra bit of fat that is hanging on the extreme belly end of the cut". I think anyone in the know will understand what they are talking about.
Anne Greaves (asker) Dec 13, 2019:
I thought that too, but surely the location of the fat has to be specified?
Tony M Dec 13, 2019:
@ Asker Not sure that really helps very much: the whole cut is 'belly' anyway, and expressing it like that to me makes it sound like "middle-aged spread"!
Anne Greaves (asker) Dec 13, 2019:
Excess belly fat perhaps?
Tony M Dec 12, 2019:
@ Asker That's really funny, as it came up at once when I searched for it. I searched on "mouille" "porc" "découpe"
Tony M Dec 12, 2019:
@ Carol Not really, as you wouldn't have any 'marrow' on this cut of meat.
Anne Greaves (asker) Dec 12, 2019:
Hi Carol don't think so as that already appears elsewhere
Carol Gullidge Dec 12, 2019:
Could it possibly be a typo for moelle enlevée?
Anne Greaves (asker) Dec 12, 2019:
No I agree, just couldn't find the term anywhere
Tony M Dec 12, 2019:
@ Asker Not quite sure what it DOES mean... but I'm certain it doesn't mean "dried"!

Proposed translations

+3
16 mins
Selected

excess fat trimmed off

I don't know if there's a proper term for this in butchery, I expect there is, but look at this:

on continue la découpe? - le Porc d'Azy
leporcdazy.blogspot.com › 2013/06 › on-continue-la-de...

le gras de bas de poitrine: on l'appelle la mouille, son utilisation : dans ... la suite de nos aventures dans la salle de découpe...et en attendant:.

--------------------------------------------------
Note added at 16 mins (2019-12-12 17:25:27 GMT)
--------------------------------------------------

Here's the url again:

http://leporcdazy.blogspot.com/2013/06/on-continue-la-decoup...

--------------------------------------------------
Note added at 12 hrs (2019-12-13 06:08:28 GMT)
--------------------------------------------------

Obviously, it is a specific piece of fat and given a name in FR; but I believe in EN it would be obvious, on this particular cut of meat exactly which part is to be considered as the 'excess fat', and not talking about paring off all of the excess fat from what is after all inherently a very fatty cut of pork.
Peer comment(s):
agree Nicole Acher : This would work well
3 hrs
Thanks, Nicole!
agree SafeTex : Excellent research
8 hrs
Thanks, S/T!
agree Sarojini Seeneevassen
1 day 17 hrs
Thanks, Sarojini!
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4 KudoZ points awarded for this answer.
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