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French Butchers' terms

vielleanglaise Feb 18, 2009 12:08 PM

I was wondering, does anyone know of a good link to a lexicon of French/English butchery lingo. Specifically, I'm looking for translations of "gammon", "brisket" (poitrine?!) , "short ribs" (paleron?!!), and "beef-round" (macreuse?!!!).

I know that butchery techniques can be vague and change between different countries/regions/counties/towns/villages/streets (see Bill Buford 'Heat'), but any help would be most welcome.

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  1. Delucacheesemonger RE: vielleanglaise Feb 18, 2009 12:51 PM

    Good post, thought poitrine, my most smugglable food in smoked pork, was belly bacon, but certainly not sure. Paleron is blade roast. cannot find short ribs, though when ordered it, seemed obvious on menu.

    1. PhilD RE: vielleanglaise Feb 18, 2009 12:54 PM

      A good link for beef - http://www.hertzmann.com/articles/200...

      3 Replies
      1. re: PhilD
        PhilD RE: PhilD Feb 18, 2009 12:59 PM

        ...and lamb http://www.hertzmann.com/articles/200...

        1. re: PhilD
          f2dat06 RE: PhilD Feb 18, 2009 01:01 PM

          here is a really good site, explains several kinds of animals


          1. re: f2dat06
            Cookingthebooks RE: f2dat06 Feb 22, 2009 07:37 AM

            For France, Julia Child's Mastering the Art of French Cooking is another good resource.

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