Lomo Iberico
Indulging in the Luxurious Taste of Iberico Lomo The Iberico Lomo, or loin, is one of the most prized offerings in the world of Iberic gastronomy. This exceptional cut from the lumbar muscle mass of the Iberico pig is a symbol of culinary luxury and tradition. The Distinction of Iberico Lomo Iberico Lomo is celebrated for its unparalleled delicacy and flavor. It is made from the whole piece of the lumbar muscle of 100% Iberico pigs, renowned for their acorn-rich diet as they roam the oak forests of Spain. The loin is marinated with a blend of spices, including salt and paprika, and other natural spices, then encased in a natural casing. Artisanal Craftsmanship The preparation of Iberico Lomo involves a meticulous process where the loin is lightly smoked and then cured in natural dryers for a minimum of 5 to 6 months. This slow curing process, influenced by the…
Salchichón
Exploring the Subtle Elegance of Iberico Salchichón When it comes to the world of Iberic charcuterie, *Iberico salchichón* is a delicacy that deserves its moment in the spotlight. This cured sausage, with its subtle blend of spices and premium Iberico pork, is a celebration of simplicity and flavor. The Essence of Iberico Salchichón At the heart of Iberico salchichón is the lean Iberico pork, accounting for 20%-25% of the sausage, combined with a careful selection of spices including garlic, salt, black or white pepper, coriander, nutmeg, and oregano. The meat is finely minced and then left to cure with these spices for a full day before being encased in a natural or synthetic casing. Curing: A Time-Honored Tradition Salchichón then embarks on a curing journey of at least three months, during which it develops its characteristic flavors and firm, compact consistency. When sliced, it reveals a beautiful marbling of whitish…
Idiazábal
Idiazabal Cheese: A Smoky Journey Through Basque Tradition Nestled in the heart of Spain’s Basque and Navarra regions, Idiazabal cheese is a beloved staple that captures the essence of traditional cheesemaking. This hard cheese, made from unpasteurized sheep’s milk, carries with it the soul of the pastoral landscapes and the rich history of the area. The Legacy of Idiazabal Cheese Idiazabal cheese is produced from the milk of Latxa or Carranza sheep, which graze on the lush, new grass of the high pastures in summer. Named after the village of Idiazabal, the cheese has been granted a Spanish D.O. (Denominacion de Origen) since 1987, ensuring its quality and authenticity. Craftsmanship and Flavor The cheese is handmade, following a time-honored process that includes a maturation period of at least two months in the rafters, where it develops a hard natural rind and a compact texture with a few pinprick holes. The…