Wednesday, 29 February 2012

Spanish Ibérico Ham. The jewel of the Mediterranean gastronomy

Allain Ducasse, one of the most celebrated French chefs today, said of Ibérico ham: “This ham is truly one of the world’s gastronomic jewels”. He serves Ibérico ham from Spain in all his restaurants.





The prestige of Ibérico acorn ham goes far back into history. As early as the first century A.D., the Greek geographer Strabo extolled the virtues of Ibérico ham. The excellent taste of Ibérico ham derives from its ascendancy. The Iberian pig still lives in its original habitat, the dehesa, a mixture of forests and meadows in south eastern Spain.




Iberian pigs feed on acorns and wild chestnuts, gars aromatic herbs and tubers, mushrooms, small insects, even snakes. Their skin is dark, legs are long, ears drooping, and long snout, help pigs survive in this environment. This diet helps pigs gain weight rapidly, mostly fat, but it consists of 5- – 60 per cent oleic acid, the same unsaturated fat fund in olive oil.

Has a smooth texture, appealing shine, bright red colour, and marbled with an intense aroma, finishing with an unusually long aftertaste. After salting and stabilizing the leg, aging takes place in temperature-controlled warehouses called curing halls.


Visit our online shop  to buy the best "jamón ibérico" and of course the most refined "Jamón Joselito"


Writer – Hrayr Berberoglu

Tuesday, 28 February 2012

Tourism in Rubielos de Mora (Teruel), Spain. Europa Nostra Award. CittaSlow.


Rubielos de Mora is one of the most attractive towns in Teruel, situated on the right bank of the river Rubielos, belongs to the region of Gúdar-Javalambre. It is an urban-planning and architectural gem which has a collection of traditional buildings decorated with excellent grilles, while its deservedly-famous workshops are still in existence today. In fact, it was awarded the “Europa Nostra” award in 1983, in recognition of the restoration work carried out by the residents.




It has many ecclesiastical monuments, such as: the former Collegiate church of Santa María la Mayor (17th century) which houses a fine reredos of the Life of the Virgin, work of the so-called Maestro of Rubielos; the Augustinian convent (16th-18th centuries) and the Carmelite convent (17th century); and four hermitages from the 15th to the 18th centuries.


Rubielos de Mora is also one of six Spanish municipalities approved for membership by Cittaslow international. This village invites to rest and lose touch with routine in which we are sometimes immersed, offering a marvellous gastronomy, beautiful landscapes and an exciting cultural tour.

Practical information:

Tourist office

Accommodation

Friday, 17 February 2012

Spanish Cured Ham (Jamón) Tapa´s History


The origin of the well-known traditional Spanish tapa, date back to the time of King Alfonso X (The Wise) of Castilie (XIII Century). The word "tapa" comes from the Spanish verb tapar, "to cover" and, as the legend says, this tapas tradition began with King Alfonso X of Castile.

Painting of Alfonso X holding a glass of wine and a tapa on top.
The reason? After he overcame from a disease, he started the recovery drinking small sips of wine with small dishes of food. After going back to his health, the king decided that any tavern would not be allowed to serve wine or beer to customers without a small snack or "tapa". Wise order if we consider that any alcoholic beverage thrown on an empty stomach could later derive on fights and more problems related to it and also that most of the population couldn´t afford a whole meal while drinking in a tavern.





The original tapas were slices of bread or meat or both together used “to cover” the glasses between sips. It was a practical prudence to avoid fruit flies from flying over the beverages and perhaps falling inside the glasses. The meat used “to cover” was normally cured ham (jamón), which activates thirst because of its salty taste. Bartenders and restaurant owners began creating a variety of jamón tapas to serve, thus increasing their alcohol sales. The tapas became with time as important as the drink they were accompanying and today it keeps on happening everyday.
By Laura Checa


If you want to buy the best Spanish Ham-Jamón, you are invited to visit our Online Shop. There you will find a wide selection of hams, pork grocery and delicacies from our facilities in Teruel.


Friday, 10 February 2012

>K Millennial Olive Trees Extra Virgin Olive Oil. Slowfood

This Extra Virgin Olive Oil only comes from registered and certified native Farga olive trees over 1000 years old, and many are over 2000 years old.


Bouquet, quite fruity at first, then weakens to become a light, gentle but complex aroma of unripe green apple and Conference pear-skins. Fresh citrus overtones of lime suggesting a lightness on the palate.

On the palate, it is so light that it does not seem like oil, the green bouquet tones become that of ripe lemon peel. No tingling or bitter taste, just a citrus sensation with perhaps a touch of spice. Traces of fennel and Amaretto surface. Visually, this oil is a golden-straw colour, and is smooth flowing which coul lead the false belief that it has no body either on the palate or in bouquet.

As a whole, this oil is exciting both for its contents and its packaging. An example of the love of olives, of oil and respect for a demanding consumer who will not be disappointed with this purchase.

The extra virgin olive oil > K Milennial Olive Trees is considered one of the strongholds of the Slow Food movement.

Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.





Friday, 3 February 2012

Two delicious tapas recipes with cured ham from Spain (Jamón Serrano & Jamón de Teruel).

We are going to share with you two different recipes with cured ham (Jamón Serrano or Jamón de Teruel) , easy to prepare and delicious!.

First recipe: Bread sticks with cured  Ham from Teruel P.D.O.

Ingredients:


- 300 gr of (creamed) cream/creamy chees
- 2 tablespoons basil pesto
- 140 gr of bread sticks
- 1 tablespoon walnuts
- Fresh basil
- Extra Virgin Olive Oil >K Canetera by www.antoniomata.com

Preparation:
Mix the cheese and basil pesto together in a small bowl until combined. Finally add  the nuts and chopped basil and  drizzle extra virgin olive oil> K Cañeteros on top. Wrap bread sticks with a slice of ham.
Serve the Bread sticks with cured  Ham from Teruel P.O.D into a tall glass with dipping sauce… And enjoy!


Second Recipe: Fruit And Serrano Ham Tapas ("Canapés")

Ingredients:

Fruit: 1 peach, 1 pear, ¼ melon
1 handful watercress, or rocket leaves or mint or basil or tarragon
10 slices of cured ham from Spain 

1. Make the peach and ham tapa.

Cut the ham into two long strips. Then place a slice of peach across it and roll it up. Skewer with a toothpick and then skewer a leaf of watercress on top. Repeat this process until you have used up all the peach slices.

2. Make the melon and ham tapa.
Cut the cured ham into half, then quarters and fold until you have made a little bundle.
Take a toothpick and place a watercress leaf halfway up the stem, then skewer a melon slice with it. Repeat until you have used all the melon slices.

3. Make the pear and ham tapa.
Cut the ham lengthways into two slices. Then place a sliced pear across and roll the ham around it. Place a watercress leaf halfway up a toothpick and skewer the rolled ham with it. Follow the same process until all the pear slices are used.

Just before serving the canapés (Tapas), drizzle a little olive oil  >K Canetera and lime or lemon juice over the fruit.



Ham in general and Teruel ham in particular, is highly nutritious and healthy.


"JAMON DE TERUEL" is much more than a Serrano cured Ham, do you know why?... We invite you to visit our page: HAM FROM TERUEL P.D.O. (EU Protected Designation of Origin) to discover one of the most famous Spanish cured hams.