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fetlock    
n. 丛毛,球节

丛毛,球节

fetlock
n 1: the joint between the cannon bone and the pastern [synonym:
{fetlock}, {fetlock joint}]
2: projection behind and above a horse's hoof

Fetlock \Fet"lock\, n. [OE. fetlak, fitlock, cf. Icel. fet pace,
step, fit webbed foot of water birds, akin to E. foot. [root]
77. See {Foot}.]
The cushionlike projection, bearing a tuft of long hair, on
the back side of the leg above the hoof of the horse and
similar animals. Also, the joint of the limb at this point
(between the great pastern bone and the metacarpus), or the
tuft of hair.
[1913 Webster]

Their wounded steeds
Fret fetlock deep in gore. --Shak.
[1913 Webster]


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  • Understanding Cappacuolo and Prosciuttini: Differences, Curing . . .
    Cappacuolo and prosciuttini are two types of cured meat that make sandwiches delicious The key distinction is that cappacuolo comes from the pig’s neck or shoulder, while prosciuttini is from the pork leg Both undergo a curing process but prosciuttini cures longer, making it more expensive
  • Capocollo - Wikipedia
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    The deli case can be confusing when it comes to cured meats This handy guide explains the differences between prosciutto, soppressata, capicola, and gabagool
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    Cappacuolo or Capocollo, sometimes called Capicola or Coppa, is a dry-cured Italian salami typically enjoyed thinly sliced as part of charcuterie boards or antipasto platters
  • Capicola Cappacuolo: What Is It, How To Make, And Compared To Prosciut . . .
    Capicola, also known as Cappacuolo, is a cured dry salumi that is pretty standard on the majority of antipasto platters and charcuterie boards This meat is cut very thin like a lot of other charcuterie meats
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    What Is Cappacuolo Meat? Cappacuolo, often shortened to coppa, is a dry-cured pork cold cut hailing from Italy, celebrated for its rich marbling and complex, savory flavor
  • Capicola Cappacuolo: What Is It How To Make - FriedOkra
    Cappacuolo, which is also known as Capicola, Cappocola, Capicollo, and gabbagool, is a beautiful thinly sliced cured meat from the pork neck or shoulder The delicious salami originates from Italy, where it is a common part of the antipasto platters as well as on charcuterie boards in restaurants
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    Capicola is an Italian cured meat that comes from a pig's shoulder It's thinly sliced like prosciutto, but has its own distinct flavor





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