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Culatello, Prosciutto & Co. Culatello, Prosciutto & Co. 07/2009 Nettó súly Minségi érlelt sonkák Olaszországból / 100 g Quality cured ham from Italy Net weight 210100 Culatello di Zibello DOP, vákuum-csomagolásban Reggio Emilia Culatello di Zibello DOP, in vacuum pack Italia ca. 2.3 kg 3.90 / 100 g 210150 Culatello di Zibello DOP cotenna, húgyhólyagban Culatello di Zibello DOP cotenna, in pig bladder ca. 2.9 kg 2.95 / 100 g 210200 Fiocco di Culatello, vákuum-csomagolásban Fiocco di Culatello, in vacuum pack ca. 1.8 kg 2.00 / 100 g 210250 Fiocco di Culatello cotenna, húgyhólyagban Fiocco di Culatello cotenna, in pig bladder ca. 2.4 kg 1.90 / 100 g 220100 Prosciutto di Parma DOP, eredeti pármai sonka Prosciutto di Parma DOP 1.90 / 100 g 210400 Pancetta Jamón Ibérico Jamón Ibérico 02/2010 Nettó súly Jamón Ibérico sonka, szabadon tartott, makkon nevelt Ibériai sertésbl / 100 g Jamón Ibérico from free-range, acorn-fed Iberian pigs Net weight Csonttal / With bone 251101 Iberico Bellota sonka, válagatott csonttal Jabugo, Andalusia Iberico Bellota ham, Limited Edition bone-in España 5.90 / 100 g 251102 Iberico Recebo sonka Iberico Recebo ham 3.30 / 100 g 251103 Iberico Bellota lapocka Iberico Bellota shoulder 3.00 / 100 g 251104 Iberico Recebo lapocka Iberico Recebo shoulder 1.90 / 100 g Csont nélkül / Boneless 251201 Iberico Bellota sonka csont nélkül Iberico Bellota ham boneless 9.40 / 100 g 251202 Iberico Recebo sonka Iberico Recebo ham 6.75 / 100 g 251203 Iberico Bellota lapocka Iberico Bellota shoulder 6.75 / 100 g 251204 Iberico Recebo lapocka Iberico Recebo shoulder 5.90 / 100 g Válogatott szeletek / Selected cuts 251301 Iberiai érlelt sertés karaj Cured Iberian pork loin 5.80 / 100 g 251302 Iberiai érlelt sertés filé “Lomito” Cured Iberian pork filet “Lomito” 5.60 / 100 g Kolbász / Sausage 251401 Iberiai vörös kolbász "Chorizo" Iberian red pork sausage “Chorizo” 1.50 / 100 g 251402 Iberiai fehér kolbász “Salchichón” Iberian white pork sausage “Salchichón” 1.50 / 100 g Sonka / Ham DOP Teruel 251501 Serrano sonka, DOP Teruel, csonttal csonttal Teruel Serrano ham DOP Teruel, bone in bone-in España 1.45 / 100 g 251502 Serrano sonka, DOP Teruel csont nélkül csont nélkül Serrano ham DOP Teruel, boneless boneless 2.00 / 100 g Magyar sonka Hungarian ham Sonka László hamaroson jön ! Alvinci Partners Kft | 1052 Budapest, Haris köz 6 | +36 1 783 2099 | [email protected].

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Ag North Carolina Mag
AG NORTH CAROLINA MAG Pork DID YOU KNOW??? DID YOU The average American nd History of Pigs eats approximately NC ranks 2 in U.S. pork production. Scientists believe pigs have been around for 40 million 49 pounds (behind Iowa) years. Descendants of those animals are known to of pork per year. have been domesticated between 7,000–9,000 years ago The world’s largest bacon plant is in Wilson County. in China. Domesticated pigs first arrived in North America in the Pork is the most consumed protein 1500s. It is believed that Christopher Columbus had eight IN THE WORLD pigs traveling with him to the “New World.” ! A pig will roll in the mud In the 1600s, raising pigs for food became popular in the eastern United States. Settlers heading west in the to stay cool because they 1700s took pigs with them. Pig farms and processing lack sweat glands. facilities popped up across the U.S. as the demand for Duplin and Sampson are pork grew. the largest pig producing counties By the mid-1900s, farmers realized the value in raising in the country! pigs indoors to better control feed costs and pigs’ growth. What you never knew about pigs... Advancements in reproduction and disease control in the 1980s propelled the United States as the world leader in Adult pigs can run a 7-minute mile pork production. Today, 26% of U.S. Pork is exported and ! relied upon by over 100 nations. Pigs can drink up to At Lamb Family Farms, a nursery 14 gallons WOW farm in Sampson County, farming is of water every day.
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Western Culture and the Ambiguous Legacies of the Pig
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4 Laura and Alonzo
Sugar Candy~ The Immediacy A Caution Conversations about Ingalls Wilder's Little Ho articles, which precede t chronologically. From th House in the Big Woods' flour during The Long I survival on the American immediacy of the conne, produces the food, from ~ The current concerns ab retIect the loss of that se of us prepare our meals virtually no idea of when before it entered our kitcl food supply is the loss of c of the food they eat. Evel reveals shiny packages I anything that might hav( From that lost connectio the world are afraid to e2 outbreaks of fall 2006 it chain and mass transp0l1c us salmonella. Such was I The historical section stages. I shall begin with ~ Laura and Alonzo 1. Karen Ray received her S.} University, and her Ph.D. from are the 18th century, women's She was recently honored at t Award for contributions to tht Department of English at Wasl 4 ! \ Sugar Candy, Sage Dressing, and Seed Wheat: The Immediacy of Food in the Little House Books A Cautionary Tale for Modern America By Karen Ray Conversations about and comments on food abound in Laura Ingalls Wilder's Little House books and in her newspaper and magazine articles, which precede the publishing of the books but follow them chronologically. From the celebratory pig butchering episode in Little House in the Big Woods' to the daily grinding of seed wheat into crude flour during The Long Winter,2 the saga of the Ingalls' struggle for survival on the American frontier(s) provides an object lesson about the immediacy of the connection among humans, food, and the land that produces the food, from pioneer days to well into the twentieth century.
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North Carolina Pork Ag
AG NORTH CAROLINA MAG Pork DID YOU KNOW??? DID YOU The average American nd History of Pigs eats approximately NC ranks 2 in U.S. pork production. Scientists believe pigs have been around for 40 million 49 pounds (behind Iowa) years. Descendants of those animals are known to of pork per year. have been domesticated between 7,000–9,000 years ago The world’s largest bacon plant is in Wilson County. in China. Domesticated pigs first arrived in North America in the Pork is the most consumed protein 1500s. It is believed that Christopher Columbus had eight IN THE WORLD pigs traveling with him to the “New World.” ! A pig will roll in the mud In the 1600s, raising pigs for food became popular in the eastern United States. Settlers heading west in the to stay cool because they 1700s took pigs with them. Pig farms and processing lack sweat glands. facilities popped up across the U.S. as the demand for Duplin and Sampson are pork grew. the largest pig producing counties By the mid-1900s, farmers realized the value in raising in the country! pigs indoors to better control feed costs and pigs’ growth. What you never knew about pigs... Advancements in reproduction and disease control in the 1980s propelled the United States as the world leader in Adult pigs can run a 7-minute mile pork production. Today, 26% of U.S. Pork is exported and ! relied upon by over 100 nations. Pigs can drink up to At Lamb Family Farms, a nursery 14 gallons WOW farm in Sampson County, farming is of water every day.
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Limerick's Bacon Factories by Paddy Lysaght
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