Hyperonyms
(has_hyperonym)
|
07668702-n:
meat from a domestic hog or pig
|
Hyponyms
(has_hyponym)
|
07671269-n:
salt pork from the back of a hog carcass
|
Hyponyms
(has_hyponym)
|
07671363-n:
salt pork from the belly of a hog carcass
|
Glosses
(gloss)
|
00527572-v:
prepare by drying, salting, or chemical processing in order to preserve
|
Glosses
(gloss)
|
01758757-n:
the dead body of an animal especially one slaughtered and dressed for food
|
Glosses
(gloss)
|
02395406-n:
domestic swine
|
Glosses
(gloss)
|
05268965-n:
a kind of body tissue containing stored fat that serves as a source of energy; it also cushions and insulates vital organs
|
Glosses
(gloss)
|
05556943-n:
the region of the body of a vertebrate between the thorax and the pelvis
|
Glosses
(gloss)
|
05558717-n:
the posterior part of a human (or animal) body from the neck to the end of the spine
|
Glosses
(gloss)
|
07813107-n:
white crystalline form of especially sodium chloride used to season and preserve food
|
Glosses
(rgloss)
|
07587962-n:
a thick chowder made with clams and potatoes and onions and salt pork and milk
|
Glosses
(rgloss)
|
07671269-n:
salt pork from the back of a hog carcass
|
Glosses
(rgloss)
|
07671363-n:
salt pork from the belly of a hog carcass
|
Glosses
(rgloss)
|
07863107-n:
dried navy beans baked slowly with molasses and salt pork
|
