Porchetta A05QH RPC Derivatives/ ingredients ** Extended term *

The group includes any type of porchetta, i.e. roasted pork meat, generally with addition of fennel, garlic and other spices originating in the central Italian cuisine but now known in other parts of the world. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted. 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, highly specific level of detail, more detailed than the standard level. ↩

RPC Derivatives/ ingredients (Type of Term)

A food made from a single commodity by a process that changes its nature, such as flour from grain or oil from seeds. ↩

Implicit facet descriptors *

Descriptors marked are not part of "[F04] Ingredient" and open in their own default hierarchy.

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, "Porchetta".

Porchetta has no narrower terms in [F04] Ingredient.

Sibling terms

Other terms sharing the same "Cooked cured (or seasoned) pork meat" 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