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French, American, and Italian Equivalents
Appears in
Published 2002
| French | American | Italian |
| saindoux | lard (rendered pork fat) | strutto |
| lard gras | fatback | lardo |
| lard maigre or lard fumé | bacon (smoked) | |
| ventrêche | bacon (smoked or not) | pancetta |
| poitrine fraîche | bacon (unsmoked) | |
| demi-sel | brined pork breast | |
| jambon cru | cured, uncooked ham | prosciutto crudo |
| jambon cuit | cooked ham | prosciutto cotto |
© 2002 James Peterson. All rights reserved.