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preparación de carne y embutidos
preparación de carne y embutidos
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idac2000
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Question
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filet
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el filete
schab
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el lomo
polędwica
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el solomillo
wątróbka
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hígado
nerki
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los riñones
mostek
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falda (de ternera)
szynka
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el jamón
żeberka
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costillas
żołądek
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el estómago
stek
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el bistec
skrzydełka
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alas/alitas
udo
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el muslo, contramuslo
pierś
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el pecho/pechuga
krew
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la sangre
kciuk
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el pulgar
kiełbasa
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chorizo
szynka, parmeńska"
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jamón serrano
szynka gotowana
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jamón dulce
policzek
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la mejilla
nadgarstek
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la muñeca
biodro
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la cadera
mortadela
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la mortadela
kiełbaska
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la salchicha
parówka
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frankfurt
szyja
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el cuello
pasztet
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el paté
sobrasada
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sobrasada
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