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…
Chorizo
is a type of sausage that originated in Spain and Portugal But has also become popular in Mexico and other Latin American countries. Chorizo can be made from different kinds of meat, such as pork, beef, chicken, or turkey, and is usually seasoned with spices like paprika, garlic, cumin, and chili peppers. Depending on the region and the style of preparation, chorizo can be either fresh or cured, smoked or unsmoked, mild or spicy. In this blog post, we will focus on the differences between Mexican chorizo and Spanish chorizo, two of the most common varieties of this delicious sausage. Mexican: Chorizo is a fresh sausage that is made from ground pork and red chili peppers. It is sold either loose or in a casing, but the casing is not edible and must be removed before cooking. Mexican chorizo is very fatty and crumbly, and has a bright red color…
Spanish Cheese
`Hello, cheese lovers! If you are, then keep reading, because I’m going to introduce you to some of the most exquisite varieties of cheese that Spain has to offer. Whether you prefer soft or hard, mild or strong, fresh or aged, there is a Spanish cheese for you. And the best part is, you can enjoy them with a glass of wine, some bread, fruits, nuts, or whatever you like. Here are some of the Spanish cheeses that you should try at least once in your life: Are you ready to embark on a delicious journey through the amazing world of Spanish cheese? Manchego This is probably the most famous and popular Spanish cheese, and for a good reason. It is made from sheep’s milk and has a firm texture and a nutty flavor. It can be aged from two months to two years, and the longer it ages, the…
Introduction to Spanish Ham
Jamón Ibérico If you are a fan of ham, you probably have heard of Jamón Ibérico, the most exquisite and expensive ham in the world. But do you know what makes it so special and how it differs from other types of ham, such as jamón serrano or white pork ham? In this blog post, I will tell you the story of Jamón Ibérico and why you should try it at least once in your life. Jamón Ibérico Is a type of dry-cured ham that is made from the hind leg of a black Iberian pig, a native breed of Spain and Portugal. The Iberic o Iberian Pig These pigs are not your ordinary farm animals. They are free-range pigs that roam in oak forests called dehesas, (they have at list between 3 and 1.5 hectares per pig, depending of the region and seal, on the 100% bellota cases for…