disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A01ZR: Goat edible offal, non-muscle, other than liver and kidney
The group includes any type of Goat edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A01ZS: Equine edible offal, non-muscle, other than liver and kidney
The group includes any type of Equine edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A01ZT: Horse edible offal, non-muscle, other than liver and kidney
The group includes any type of horse edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A01ZV: Asses-mules-hinnies edible offal, non-muscle, other than liver and kidney
The group includes any type of Asses-mules-hinnies edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A01ZX: Rabbit edible offal, non-muscle, other than liver and kidney
The group includes any type of rabbit edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A01ZY: Other non-game mammals, other organs (edible offal non-muscle)
Other organs (edible offals non-muscle) from other farm mammals excluding swine, bovine, sheep, goat, equines, rabbit, deers, wild boar.
FoodEx2 term A01ZZ: Camel edible offal, non-muscle, other than liver and kidney
The group includes any type of camel edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020A: Game mammals, other organs (edible offal non-muscle)
The group looks specifically at non-muscle internal organs excluding liver and kidney. Included sources are all game mammals, farmed or not.
FoodEx2 term A020B: Deer edible offal, non-muscle, other than liver and kidney
The group includes any type of deer edible offal (non-muscle) other than liver and kidney. This term refers to the animals included in the family Cervidae such as fallow deer, wapiti elk, reindeer, moose, etc. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020C: Wild boar edible offal, non-muscle, other than liver and kidney
The group includes any type of wild boar edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020D: Other game mammals, other organs (edible offal non-muscle)
The group looks specifically at non-muscle internal organs excluding liver and kidney. The group includes game mammals with the exclusion of all deer, wild boar or hare, which are individually listed in the parent group.
FoodEx2 term A020E: Poultry edible offal, non-muscle, other than liver and kidney
The group includes any type of edible offal (non-muscle), other than liver and kidney, from poultry. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020F: Chicken edible offal, non-muscle, other than liver and kidney
The group includes any type of chicken edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020G: Turkey edible offal, non-muscle, other than liver and kidney
The group includes any type of turkey edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020H: Duck edible offal, non-muscle, other than liver and kidney
The group includes any type of duck edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020J: Goose edible offal, non-muscle, other than liver and kidney
The group includes any type of goose edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020K: Ratites edible offal, non-muscle, other than liver and kidney
The group includes any type of ratites edible offal (non-muscle) other than liver and kidney. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020L: Other poultry, other organs (edible offal non-muscle)
The group looks specifically at non-muscle internal organs excluding liver and kidney. Included sources are partridge, pheasant, pigeon and quail.
FoodEx2 term A020M: Game birds, other organs (edible offal non-muscle)
group covering Game birds, other organs (edible offal non-muscle). Excluded, elsewhere listed, sources are partridge, pheasant, pigeon and quail.
FoodEx2 term A020N: Other game birds, other organs (edible offal non-muscle)
group covering other game birds, other organs (edible offals non-muscle). Excluded, elsewhere listed, sources are partridge, pheasant, pigeon, quail, wild goose,mallard, snipe, grouse, ptarmigan.
FoodEx2 term A020P: Animal other slaughtering products
The group includes any type of products from animals' slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020Q: Generic non-game mammals, other slaughtering products
The group looks at offals other than liver, kidney and similar non-muscle internal organs. Included sources are all non game mammals. Deer and wild boar are considered non game.
FoodEx2 term A020R: Bovine other slaughtering products
Common names: Other tissues from bovine
Collective generic group referring to the pesticide grouping in EU pesticide regulation; it includes any type of bovine slaughtering products, other than organs, fat and muscle. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020S: Bovine tongue
The group includes tongue of bovines, including cattle, yak, zebu, buffalos and other bovines. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Beef_tongue
FoodEx2 term A020T: Bovine heart
The group includes heart of bovines, including cattle, yak, zebu, buffalos and other bovines. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A020V: Bovine stomach
The group includes stomach of bovines, including cattle, yak, zebu, buffalos and other bovines. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Tripe
FoodEx2 term A020X: Bovine marrowbone
The group includes marrowbone of bovines, including cattle, yak, zebu, buffalos and other bovines. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Bone_marrow_(food)
FoodEx2 term A020Y: Bovine tail
The group includes tail of bovines, including cattle, yak, zebu, buffalos and other bovines. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Oxtail
FoodEx2 term A020Z: Bovine trotters and feet
The group includes trotters and feet of bovines, including cattle, yak, zebu, buffalos and other bovines. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Cow's_trotters
FoodEx2 term A021A: Pig other slaughtering products
Common names: Other Tissues from swine
Collective generic group referring to the pesticide grouping in EU pesticide regulation; it includes any type of pig (swine) slaughtering products, other than organs, fat and muscle. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021B: Pig tongue
Common names: Swine tongue
The group includes Pig tongue. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021C: Pig heart
Common names: Swine heart
The group includes Pig heart. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021D: Pig stomach
Common names: Swine stomach
The group includes Pig stomach. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Hog_maw
FoodEx2 term A021E: Pig marrowbone
Common names: Swine marrowbone
The group includes Pig marrowbone. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Bone_marrow_(food)
FoodEx2 term A021F: Pig tail
Common names: Swine tail
The group includes Pig tail. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Pork_tail
FoodEx2 term A021G: Pig trotters and feet
Common names: Swine trotters and feet
The group includes Pig trotters and feet. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Pig's_trotters
FoodEx2 term A021H: Sheep other slaughtering products
Common names: Other tissues from sheep
Collective generic group referring to the pesticide grouping in EU pesticide regulation; it includes any type of sheep slaughtering products, other than organs, fat and muscle. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021J: Goat other slaughtering products
Common names: Other tissues from goat
Collective generic group referring to the pesticide grouping in EU pesticide regulation; it includes any type of goat slaughtering products, other than organs, fat and muscle. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021K: Equine other slaughtering products (generic)
Common names: Other tissues from equine
Collective generic group referring to the pesticide grouping in EU pesticide regulation; it includes any type of Equine slaughtering products, other than organs, fat and muscle. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021L: Horse, other slaughtering products
The group includes any type of products from horse slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021M: Horse tongue
The group includes Horse tongue. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021N: Horse heart
The group includes Horse heart. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021P: Horse marrowbone
The group includes Horse marrowbone. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Bone_marrow_(food)
FoodEx2 term A021Q: Asses-mules-hinnies, other slaughtering products
The group includes any type of products from Asses-mules-hinnies slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021R: Rabbit, other slaughtering products
The group includes any type of products from rabbit slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021S: Other non-game mammals, other slaughtering products
Other slaughtering productsfrom other farm mammals excluding swine, bovine, sheep, goat, equines, rabbit, deers, wild boar.
FoodEx2 term A021T: Game mammals, other slaughtering product
The group looks at offals other than liver, kidney and similar non-muscle internal organs. Included sources are all game mammals, farmed or not.
FoodEx2 term A021V: Deer, other slaughtering products
The group includes any type of products from deer slaughter, excluding organs, fat and muscle. This term refers to the animals included in the family Cervidae such as fallow deer, wapiti elk, reindeer, moose, etc. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021X: Wild boar, other slaughtering products
The group includes any type of products from wild boar slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A021Y: Other game mammals, other slaughtering products (p)
The group looks at offals other than liver, kidney and similar non-muscle internal organs. The group includes game mammals with the exclusion of all deer, wild boar or hare, which are individually listed in the parent group.
FoodEx2 term A021Z: Poultry other slaughtering products
Common names: Other tissues from poultry
Collective generic group referring to the pesticide grouping in EU pesticide regulation; it includes any type of poultry slaughtering products, other than organs, fat and muscle. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A022A: Poultry skin
The group includes Poultry skin. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A022B: Chicken, other slaughtering products
The group includes any type of products from chicken slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A022C: Chicken feet
The group includes Chicken feet. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Chicken_feet
FoodEx2 term A022D: Turkey, other slaughtering products
The group includes any type of products from turkey slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A022E: Duck, other slaughtering products
The group includes any type of products from duck slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A022F: Goose, other slaughtering products
The group includes any type of products from goose slaughter, excluding organs, fat and muscle. 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.
https://en.wikipedia.org/wiki/Offal
FoodEx2 term A022G: Other poultry, other slaughtering products
The group looks at offals other than liver, kidney and similar non-muscle internal organs. Included sources are partridge, pheasant, pigeon and quail.
FoodEx2 term A022H: Game birds, other slaughtering products
group covering Game birds, other slaughtering products. Excluded, elsewhere listed, sources are partridge, pheasant, pigeon and quail.
FoodEx2 term A022J: Meat products
The group includes any type of Meat products. The part consumed/analysed is by default either 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.
FoodEx2 term A022K: Fresh meat preparations
The group includes any type of Fresh meat preparations. 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.
FoodEx2 term A022L: Animal meat dried
The group includes any type of Dried meat products, i.e. lean meat dehydrated or dried in natural conditions or in an artificially created environment in order to extend its shelf-life. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Dried_meat
https://www.google.co.uk/search?tbm=isch&q=Animal meat dried
FoodEx2 term A022M: Bovine meat, dried
The group includes any type of dried Bovine meat. This group covers also yak, zebu and buffalos. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Dried_meat
https://www.google.co.uk/search?tbm=isch&q=dried bovine meat
FoodEx2 term A022N: Horse meat, dried
The group includes any type of dried Horse meat. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Dried_meat
https://www.google.co.uk/search?tbm=isch&q=dried horse meat
FoodEx2 term A022P: Pig meat, dried
Common names: Swine meat, dried
The group includes any type of dried Swine meat. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Dried_meat
https://www.google.co.uk/search?tbm=isch&q=dried pork meat
FoodEx2 term A022Q: Turkey meat, dried
The group includes any type of dried Turkey meat. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Dried_meat
https://www.google.co.uk/search?tbm=isch&q=Turkey meat, dried
FoodEx2 term A022R: Raw cured (or seasoned) meat
The group includes any type of raw cured meat (uncooked) made from entire pieces of muscle meat. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Salt-cured_meat
https://www.google.co.uk/search?tbm=isch&q=dry cured and seasoned meat made of entire pieces of muscle
FoodEx2 term A022S: Cured seasoned pork meat
Common names: coppa, capocollo, lomo, lonza
The group includes any type of cured seasoned pork meat (uncooked) made from entire pieces of muscle meat, such as coppa or capocollo or lomo or lonza. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Salt-cured_meat
https://www.google.co.uk/search?tbm=isch&q=dry cured pork meat made of entire pieces of muscle
FoodEx2 term A022T: Ham, pork
The group includes any type of pork ham, usually made by curing the hind leg of pigs. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Ham
https://www.google.co.uk/search?tbm=isch&q=dry cured raw ham pork
FoodEx2 term A022V: Tiroler speck
The group includes any type of Tiroler Speck, usually made by curing and smoking pig meat. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Tyrolean_Speck
https://www.google.co.uk/search?tbm=isch&q=Tiroler speck
FoodEx2 term A022X: Bacon
The group includes any type of Bacon, usually made by curing pig meat. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Bacon
https://www.google.co.uk/search?tbm=isch&q=Bacon
FoodEx2 term A022Y: Pancetta
The group includes any type of Pancetta, usually made by curing pork belly meat. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Pancetta
https://www.google.co.uk/search?tbm=isch&q=Pancetta
FoodEx2 term A022Z: Corned pork, uncooked
The group includes any type of Corned pork, uncooked. The part consumed/analysed is by default either 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.
https://www.google.co.uk/search?tbm=isch&q=Corned pork, uncooked
FoodEx2 term A023A: Cured pork fat
Common names: lardo, salo, lardon
The group includes any type of cured pork fat, such as lardo or salo or lardon. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Salo_(food)
https://www.google.co.uk/search?tbm=isch&q=Cured pork fat
FoodEx2 term A023B: Cured seasoned bovine meat
Common names: coppa, capocollo, lomo, lonza
The group includes any type of cured seasoned bovine meat (uncooked) made from entire pieces of muscle meat, such as coppa or capocollo or lomo or lonza. This group covers also yak, zebu and buffalos meat. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Salt-cured_meat
https://www.google.co.uk/search?tbm=isch&q=dry cured bovine meat made of entire pieces of muscle
FoodEx2 term A023C: Ham, beef
Common names: Bresaola, beef prosciutto
The group includes any type of Ham from beef, such as Bresaola or beef prosciutto, usually made by curing bovine meat. The part consumed/analysed is by default either 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.
https://en.wikipedia.org/wiki/Bresaola
https://www.google.co.uk/search?tbm=isch&q=dry cured raw ham beef
FoodEx2 term A023D: Corned beef, uncooked
Common names: carne salada
The group includes any type of Corned beef, uncooked, e.g. carne salada. 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.
https://en.wikipedia.org/wiki/Corned_beef
https://www.google.co.uk/search?tbm=isch&q=Corned beef, uncooked
FoodEx2 term A023E: Cured seasoned poultry meat
The group includes any type of cured seasoned poultry meat (uncooked) made from entire pieces of muscle meat. 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.
https://www.google.co.uk/search?tbm=isch&q=Cured and smoked poultry products
FoodEx2 term A023F: Corned turkey, uncooked
The group includes any type of Corned turkey, uncooked. 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.
https://www.google.co.uk/search?tbm=isch&q=corned turkey meat
FoodEx2 term A023G: Cooked cured (or seasoned) meat
The group includes any type of cooked cured and/or seasoned meat made from entire pieces of muscle meat. 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.
https://www.google.co.uk/search?tbm=isch&q=Cooked and cured meat products
FoodEx2 term A023H: Cooked cured (or seasoned) pork meat
The group includes any type of cooked cured or seasoned pork meat made from entire pieces of muscle meat. 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.
https://www.google.co.uk/search?tbm=isch&q=cured-cooked pork meat
FoodEx2 term A023J: Spalla cotta
The group includes any type of spalla cotta, i.e. cooked cured pork shoulder. 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.
https://www.google.co.uk/search?tbm=isch&q=Spalla cotta
FoodEx2 term A023K: Cooked pork ham
The group includes any type of cooked pork ham, i.e. cured and cooked hind leg of pigs. 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.
https://www.google.co.uk/search?tbm=isch&q=cooked ham slices
FoodEx2 term A023L: Cooked pork tongue
The group includes any type of cooked pork tongue. 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.
https://www.google.co.uk/search?tbm=isch&q=Cooked pork tongue slices
FoodEx2 term A023M: Corned pork meat, cooked
The group includes any type of corned pork meat, cooked. 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.
https://www.google.co.uk/search?tbm=isch&q=cooked corned-pork
FoodEx2 term A023N: Pastrami, pork
Common names: smoked corned pork
The group includes any type of Pastrami from pork, such as smoked corned pork. 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.
https://en.wikipedia.org/wiki/Pastrami
https://www.google.co.uk/search?tbm=isch&q=Pastrami, pork
FoodEx2 term A023P: Cooked cured (or seasoned) bovine meat
The group includes any type of cooked cured or seasoned Bovine meat made from entire pieces of muscle meat. 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.
https://www.google.co.uk/search?tbm=isch&q=Cooked cured (or seasoned) bovine meat
FoodEx2 term A023Q: Pastrami, beef
Common names: smoked corned beef
The group includes any type of Pastrami from beef, such as smoked corned beef. 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.
https://en.wikipedia.org/wiki/Pastrami_beef
https://www.google.co.uk/search?tbm=isch&q=Pastrami, beef
FoodEx2 term A023R: Cooked bovine tongue
The group includes any type of Cooked bovine tongue. This group covers also yak, zebu and buffalos. 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.
https://en.wikipedia.org/wiki/Beef_tongue
https://www.google.co.uk/search?tbm=isch&q=Cooked bovine tongue slices
FoodEx2 term A023S: Cooked cured (or seasoned) poultry meat
The group includes any type of cooked cured or seasoned poultry meat. 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.
https://www.google.co.uk/search?tbm=isch&q=Cooked cured poultry
FoodEx2 term A023T: Cooked turkey meat
The group includes any type of Cooked turkey meat. 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.
https://www.google.co.uk/search?tbm=isch&q=Cooked cured turkey
FoodEx2 term A023V: Corned turkey
The group includes any type of Corned turkey. 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.
https://www.google.co.uk/search?tbm=isch&q=Corned turkey
FoodEx2 term A023X: Cooked other poultry meat
The group includes any type of cooked poultry meat other than turkey meat. If relevant, the source-commodity should be reported with additional facet descriptors. 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.
https://www.google.co.uk/search?tbm=isch&q=Cooked cured poultry
FoodEx2 term A023Y: Corned other poultry
The group includes any type of corned other poultry. 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.
FoodEx2 term A023Z: Cooked cured (or seasoned) ovine meat
The group includes any type of cooked cured or seasoned ovine meat. 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.
https://www.google.co.uk/search?tbm=isch&q=cured ovine meat cooked
FoodEx2 term A024A: Pastrami, lamb
Common names: Smoked corned lamb
The group includes any type of Pastrami from lamb, such as smoked corned lamb. 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.
https://en.wikipedia.org/wiki/Pastrami
https://www.google.co.uk/search?tbm=isch&q=Pastrami, lamb
FoodEx2 term A024B: Canned-tinned meat
The group includes any type of Canned/tinned meat, i.e. a cooked meat products sealed into cans and characterised by a long shelf-life at room temperature. They can be possibly spiced, made of whole muscle cuts, ground meat or minced meat, salted and with a spreadable or sliceable consistency. 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.
https://en.wikipedia.org/wiki/Potted_meat_food_product
https://www.google.co.uk/search?tbm=isch&q=Canned-tinned meat
FoodEx2 term A024C: Canned meat
Common names: Potted meat
The group includes any type of Canned meat product usually salted and possibly with mild seasonings, such as potted meat. 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.
https://en.wikipedia.org/wiki/Spam_(food)
https://www.google.co.uk/search?tbm=isch&q=Canned meat
FoodEx2 term A024D: Luncheon spiced ham-type tinned meat
Common names: Spam
The group includes any type of canned luncheon-ham meat, with added seasonings and additives. For example Spam and similar products from different commercial brands are all included in this entry. 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.
https://en.wikipedia.org/wiki/Spam_(food)
https://www.google.co.uk/search?tbm=isch&q=Luncheon spiced ham tinned meat
FoodEx2 term A024E: Tinned bulk sausages
Common names: Dosenwurst
The group includes any type of tinned bulk sausages, i.e. the sausage meat that has not been stuffed into the casing and it is canned. In case of canned sausages in casing, use the proper type of sausage as base term, and 'canning' as facet descriptor. 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.
https://www.google.co.uk/search?tbm=isch&q=Dosenwurst
FoodEx2 term A024F: Sausages
The group includes any type of Sausages, i.e. more or less coarse mixtures of lean meats, fatty tissues and other ingredients, often filled into casings. 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.
https://en.wikipedia.org/wiki/Sausages
https://www.google.co.uk/search?tbm=isch&q=Sausages
FoodEx2 term A024G: Fresh raw sausages
The group includes any type of Fresh raw sausages intended to be cooked. They are normally made from pork, but sometimes also from beef or veal; the meat is not cured, and these types of sausages must be refrigerated and fully cooked before serving. 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.
https://en.wikipedia.org/wiki/Sausages
https://www.google.co.uk/search?tbm=isch&q=Fresh raw sausages
FoodEx2 term A024H: Italian-style sausage
Common names: Italian sausage
The group includes any type of Italian-type sausage (Italian sausages), i.e. fresh raw sausages which are usually fried or grilled. 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.
https://en.wikipedia.org/wiki/Italian_sausage
https://www.google.co.uk/search?tbm=isch&q=Italian-style sausage
FoodEx2 term A024J: Fresh spiced sausages in casing
Common names: Cotechino, Salsiccia, Andouillette
The group includes any type of fresh raw spiced sausages in casings, usually made of finely cut pork, moderately or highly spiced and intended to be cooked. 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.
https://en.wikipedia.org/wiki/Andouillette
https://www.google.co.uk/search?tbm=isch&q=Fresh spiced sausages in casing
FoodEx2 term A024K: Fresh bulk sausages
Common names: Sausage meat
The group includes any type of fresh bulk sausages, also known as sausage meat, i.e. raw, ground, spiced meat, usually sold without any casing and intended to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Fresh bulk sausage
FoodEx2 term A024L: Breakfast-type sausage
Common names: Breakfast sausage, Country sausage
The group includes any type of Breakfast-type sausage (Breakfast sausage or Country sausage), i.e. a fresh raw sausage made like most sausages of pork, salt and pepper with sage being the dominant spice and intended to be cooked. 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.
https://en.wikipedia.org/wiki/Breakfast_sausage
https://www.google.co.uk/search?tbm=isch&q=Breakfast sausage
FoodEx2 term A024M: Chipolata-type sausage
Common names: Chipolata
The group includes any type of Chipolata-type sausage (chipolata), a fresh raw sausage usually grilled. 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.
https://en.wikipedia.org/wiki/Chipolata
https://www.google.co.uk/search?tbm=isch&q=Chipolata sausage
FoodEx2 term A024N: Fresh bratwurst
The group includes any type of Fresh bratwurst, i.e. a German sausage which is usually fried or grilled, made of pork or a mixture of pork and veal/beef and highly seasoned. For the cooked variants of bratwurst use the code A026E 'Cooked bratwurst-type sausage'. 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.
https://en.wikipedia.org/wiki/Bratwurst
https://www.google.co.uk/search?tbm=isch&q=Fresh bratwurst