Linguica, sausage A025D Extended term * Composite food simple **

The group includes any type of Linguica sausage, also known as Longanzia, i.e. a Portuguese sausage made from coarsely ground pork butts, seasoned with paprika, garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing and smoked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.

Extended term (Level of detail)

A fine-grained food term, suitable as a base term in a FoodEx2 code. ↩

Composite food simple (Type of Term)

A food made by combining ingredients of different natures — a recipe — such as a sauce or a flavoured yogurt. ↩

Implicit facet descriptors *

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Linguica, sausage".

Linguica, sausage has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Pepperoni/paprika-type sausage" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
20 Jul 2017, 17:46