Spain is the largest producer of Iberian products in the world, since only in our peninsula can you get the meat from the real pigs of this species. But do you want to know what the different types of Iberian cured meats are and their main characteristics? You’re in luck! At Enrique Tomás we have been selling them for more than thirty years so nobody knows them better than us!
Let’s start at the beginning. Before we go into the types of Spanish Certain preserved, marinated or stuffed meats are called cha..., let’s see what cured meats are and how they are classified.
Cured meats are all those meat derivatives prepared from authorised meats, normally minced but not necessarily presented in this way.
This meat is usually mixed with The pig is a wonderful animal that is part of the famous Med... fat, blood, vegetable products, condiments and spice among which we can highlight paprika, pepper or garlic among others.
This mixture is put inside the different types of sausage casings, that is, natural or artificial. Afterwards, it is left to cure. Although the use of artificial casing is permitted, it is preferable to use natural casing because it gives the sausage better organoleptic qualities during the When we talk about curing in gastronomy we are talking about....
Iberian cured meats are those made with meat from The Iberian pig is an animal of the porcine breed, the name ..., that is, from the Iberian Peninsula. The most traditional are the loin (Known as the king of sausages, the Lomo -Pork loin is a high...), the salami and the chorizo.
For an animal to be considered as such, it must have a minimum of 50% Iberian breed purity.
The Iberian cured meats are the ones we work with at Enrique Tomás, because of their high quality and unbeatable taste. We select the highest quality product from the best places in Spain to offer you an Iberian sausage that is superior to the rest of the products on the market.
In general terms, we can find different kinds of cured meats according to the different environmental conditions of curing to which the product is submitted.
It is also important to take into account the additives and ingredients that are added to the mixture since the type of curing of the product will also depend on this.
With this in mind, we can make a list of cured meats according to 3 types:
They are all those cured meats made with raw meat and fat, and which are subjected to some kind of curing or smoking.
Some types of raw In Spain we know very well what a cured sausage is, but for ... are chorizos or salamis
It is the one in which the mixture is cooked before it is mixed with the dough.
Some types of cooked cured meats are pâté or black pudding.
We are now going to focus only on Iberian cured meats. That is, those that are made directly from Iberian pork.
As we have already mentioned, Spain is the main producer of Iberian cured meats for a very simple reason: only here are the conditions necessary to raise the authentic pigs of this unique species in the world. What makes their meat so special is its juiciness, which they have thanks to the pigs’ genetic ability to infiltrate fat into muscle.
Thus, the meat of the Iberian pig has nothing to do with that of other white pigs and, although the pieces obtained from the latter are just as good, the aromas and nuances are not as appreciated. Therefore, as it is evident, the fame precedes the Iberian chorizos, salamis, loins, black puddings and morcones because their flavor is unique.
There is a great variety of sausages but the chorizo is undoubtedly one of the stars of the gastronomy of our country.
It is made from the highest quality lean pork meat and is seasoned with different spice, including paprika, which gives it that characteristic red colour. Once it is ready, it is stuffed and hung up and, after the corresponding curing period, the Iberian chorizo is ready. It should be noted that there are many types of Iberian chorizo and they are all very good.
It is produced in a very similar way to the chorizo but, as far as its appearance is concerned, they have nothing to do with each other. The chorizo is long and thin while the morcón is smaller and thicker.
If there is one thing that cannot be missing from a good plate of Iberian cured meats, it is salchichón.
Like chorizo and morcón, salchichón ibérico is produced from the lean meat of Iberian pigs and is seasoned with different spice, such as pepper. Once it is ready, it is hung up and left to follow the curing process naturally. Once the Iberian salchichón is ready, it is prepared to be marketed.
There are many kinds of Iberian salchichón, with more intense or softer flavours, but all of them are of unbeatable quality.
The main ingredients of the Iberian black pudding are meat and bacon which are mixed with spices and left to dry for about thirty days.
Unlike the three previous sausages, which are usually eaten raw, the black pudding is usually included in many dishes, such as stews and cooked, especially during the winter.
Besides the Iberian black pudding, many others can be found in our country, such as the black pudding.
The Iberian lomo is another of the star products of Spanish gastronomy and one of the best ways to enjoy it is by eating it raw, just like chorizo or salchichón. You only have to accompany it with a little bread and oil to enjoy all its flavour.
As its name suggests, it is made from the loin of the Iberian pigs, that is to say, from the dorsal part of the same, an area that contains hardly any fat.
All that is done is to clean the meat, season it with spices and stuff it, that is why it is also known as lomo embuchado.
Unlike chorizo, salchichón or morcilla, to produce the Iberian lomo, the meat is hardly handled, which makes it very special.
Before we finish we would like to clarify this point because there is a lot of confusion. The answer to whether Ham is one of the star products of the Spanish gastronomy, a... is a sausage is very clear:
No, Serrano ham is considered a premium ham that is at the top o... is not a sausage and Iberian ham, which is not the same, either.
We must take into account that the word “embutido” comes from “embutir”, so we must not fall into the error of including ham among the sausages, because it is not.
The ham is not introduced into the gut, so it is a meat derivative within the group of salted products, but not a sausage.
So beyond the ham and other star products of our gastronomy such as rice, tapas or stews in Spain we can also boast of a large number of Iberian sausages that can be eaten raw or integrated into a rich traditional recipe. Whichever type of Iberian sausage you choose for your menu today, you are sure to get a kick out of it!
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