Food Dictionary – Gastronomic Glossary

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Short Gastronomic Glossary: English-French-Swedish

This glossary contains words and expressions that you may encounter when you go shopping for food. It is based on real life experience which is why some translations are different from what you might find in (some) dictionaries. For example: all dictionaries that I have seen translates the French chantarelle to the Swedish kantarell, which you can easily see is a faulty translation by going to the market and taking a look at the chantarelles.

The Glossary is split into sections by subject matter.

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11 Responses

    1. The short answer is that it is a cut that is not common in France. In fact, I have never seen it.

      But if one wants to look a bit deeper, in France there is what is called “souris d’agneau” which is similar but from lamb. (google it and you will see) It is not uncommon and very good.

      Looking a bit further you actually also do have “souris de porc” which I would think would be what you are looking for. It is not common but apparently it does exist.

  1. Apparently the term in French for the cut Pok Knuckle is Jarret de Porc,
    on authority from my pork supplier.
    Thanks for your help

    1. Yes, I think you are right in that. Which is, actually, also not an entirely uncommon cut (although not an everyday one). It is sometimes (rarely) also called souris, although that term seems to be usually reserved for lamb (agneau).

      Thanks for bringing this up. I’ll add it to the list.

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