Ciccioli and similar A16EL Core term * RPC Derivatives/ ingredients **

The group includes any type of unmeltable residue left after animal fat has been rendered to produce lardo or tallow. Ciccioli are made by compressing, drying, and aging the unmeltable fatty scraps. By similarity, pork cracklings or scratchings, such as crisp residue left when fat is rendered or fried/roasted pork skin, are included in this group.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

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 "Zoonoses hierarchy" 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, "Ciccioli and similar".

Ciccioli and similar has no narrower terms in Zoonoses hierarchy.

Sibling terms

Other terms sharing the same "Pig meat products" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
28 Apr 2016, 17:44
Valid to
-
Last update
20 Jul 2017, 17:46