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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Leonese cuisine ： ウィキペディア英語版 Leonese cuisine Leonese cuisine has its own peculiarities, being very caloric. ==Embutidos== *''Cecina from León'': from beef. In Leonese, cecina means "meat that has been salted and dried by means of air, sun or smoke". Cecina de León is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, and has protected designation of origin (PGI) status. *''Botillo'': Traditionally made in the western leonese regions. ''Botiellu'', in Leonese, is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and of the Portuguese region of Trás-os-Montes as well. This kind of ''embutido'' is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail and bones with a little meat left on them. These are chopped; seasoned with salt, pepper, garlic, and other spices; stuffed in the cecum of the pig; and partly cured via smoking. It can also include pork tongue, shoulder blade, jaw, and backbone, but never exceeding 20% of the total volume. It is normally consumed cooked, covered with a sheet. Also has a PGI status. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Leonese cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.