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quinto quarto


Butchers' term, referring to all the bits of an animal not comprised in the four main quarters (two front, two rear). In the old days, notably in Rome, the most prized 'quarto' was sold to the nobility, the second was reserved for the clergy, the third was destined for the bourgeoisie, and the toughest fourth bit was sold to the army. Everyone else could afford only the quinto quarto, the 'fifth fourth'.


Meats & Poultry

Text © Dana Facaros & Michael Pauls

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