Lomo Embuchado

LOMO EMBUCHADO:

For its preparation, the backs are made to cure in salt for a day or two, then washed to remove salt and allowed to flash off a couple of days until they are well drained. Subsequently, marinated with a dressing made ​​with paprika, garlic, oregano and olive oil. Finally, after pickling, are introduced into elongated casings and hung for a cure in a cool, dry place for at least two months.

When the raw material comes from Iberian breed pigs, there is a distinction and speak of Iberian pork loin. No appreciable differences in their manufacture, but the healing period is longer. The pork loin should be eaten raw, thinly sliced ​​and served as a cover, sometimes in a sandwich.

One of the most important characteristics of pork loin, nutritional level, is its high protein content in relation to its fat. For every 100 grams of pork loin, there are 50 grams of protein and fat only 8.

fuente : wikipedia

Butifarra

BUTIFARRA:

Botifarra: is a type of sausage and one of the most important dishes of the Catalan cuisine.
It comes in different versions, some of the most representative are:

• Raw botifarra, botifarra vermella or botifarra crua, or roget. It is also known as llonganissa in many places of the Catalan cultural area. This botifarra grilled and served with white beans is an emblematic Catalan dish (botifarra amb mongetes).
• Black botifarra, botifarra negra or negret.
• Botifarra catalana, large botifarra similar to cooked ham; it may contain truffles.
• Botifarra d'ou, containing egg in the mixture.
• White botifarra, botifarra blanca or blanquet. Its main ingredient is fat-less meat (carn magra ). It does not contain any blood in its mixture.
• Rice botifarra, botifarra de arroz, contains boiled rice together with meat and spices.
• Bisbe and bull, as well as Bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of trip.

fuente: wikipedia

This type of sausage is very similar with the shit

Cecina

CECINA:

In Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the Celtic ciercina related to modern Spanish "cierzo" or Northern wind.
The best known cecina is Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in Northwestern Spain, and has PGI status.
It is often made with horsemeat.
The word cecina is also used to name other kinds of dried or cured meat in Latin America. In Mexico, most cecina is of two kinds: sheets of beef that are marinated and a pork kind that is pounded thin and coated with chili pepper (this type is called cecina enchilada, or carne enchilada).^[1] The beef version is salted and marinated and laid to dry somewhat in the sun. The town of Yecapixtla is well-known for its version of the dish which varies from region to region.<sup>[2]

FUENTE : WIKIPEIDA</sup>

Fuet

FUET:

Fuet (Eastern Catalan: [fuˈɛt], Western Catalan: [fuˈet]) is a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).^[1] Other places that have long tradition of making it are the city of Olot and the surrounding zones.

fuente: wikipedia

Mortadela

MORTADELA

Mortadella (Italian pronunciation: [mortaˈdɛla]) is a large Italian sausage^[1] or cold cut (salume /sa'lume/) made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a staple product of Bologna, Italy. It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios, jalapeños and/or olives, though those with flavours other than ground pepper and myrtle are not made with the original recipe from Bologna.

fuente: wikipedia

Salami

SALAMI:

Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in Italy, France, Hungary, Germany, Spain, Serbia, Slovenia, Croatia, Czech Republic, Netherlands, Belgium, Luxembourg, Greece, Romania, Macedonia, Bulgaria, Poland and Turkey

fuente: wikipedia


In a serie of tv LQSA one person use the word "salami" to expresed other bad word.

Salchichon

SALCHICHON

Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
Summer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats

fuente : wikipedia

Chorizo

CHORIZO

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal, the sausages are usually encased in natural casings made from intestines, in a traditional method that has been used since Roman times. In Latin America, they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used

fuente: wikipedia

Queso

QUESO

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form.^[1] Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.


fuente: wikipedia

JAMON

JAMÓN:

The jamón serrano (Serrano Ham) comes from the white pig. The regional appellations of Spanish Serrano ham include the following:

• Cured ham of Trevélez, cured at least 1,200 meters above sea level. Cured hams from Trevélez are qualified to be among the “sweetest” cured hams due to the low degree of salting necessary for the drying and maturing processes to succeed properly. This is caused by the north winds coming from the high tips of Sierra Nevada.
• Teruel is cured at least 800 meters above sea level, with a minimum of a year of curing and aging
• Jamón Ibérico (Iberian ham) comes from the black Iberian Pig, and is also classified depending on the amount of acorns they eat, which determines the ham quality. Spanish regulators^[9] recognize three qualities:
  
  • Jamón Ibérico Cebo hogs are fed only commercial feed.
  • Jamón Ibérico Cebo Campo hogs are fed only commercial feed.
  • Jamón Ibérico Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives.
  • Jamón Ibérico Bellota hogs are fed a diet almost exclusively of acorns (bellotas), the most famous.
  

  

  Ham of Guijuelo, regional appellations (D.O.)
  The regional appellations (D.O.) of Iberian ham include the following:
  
  • 'D.O. Los Pedroche' with Protected Denomination of Origin, from Córdoba (Andalusia).
  • 'D.O. Jamón de Huelva' and Jabugo, a full-flavored ham made in Huelva (Andalusia). Jabugo is a small village in Huelva.^[10]
  • 'D.O. Guijuelo', in the province of Salamanca, in the cities of Guijuelo, Gredos and Béjar.
  • 'D.O. Dehesa de Extremadura', made in Cáceres and Badajoz.

fuente: wikipedia