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- svars nogatavināšanas beigās ne mazāks par 500 g,
- weight of not less than 500 g after maturing
Last Update: 2010-09-01
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taču ne tikai šo kritēriju kopums ļāva "salame cremona" iegūt šādas kvalitātes īpašības - bez cilvēka faktora, kas laika gaitā deva iespēju izveidot ražošanas apgabalā patiešām specifisko desas sagatavošanas un nogatavināšanas tehniku, tas nebūtu iespējams.
however, all this would not have been enough to produce the distinctive quality necessary for salame cremona without the human factor: over time, highly specific techniques of preparation and maturing of salame have been perfected in the production area.
Last Update: 2010-09-01
Usage Frequency: 1
Quality:
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