tag:blogger.com,1999:blog-52263751071401361022024-03-14T09:53:25.847+01:00HAMS FROM SPAIN: IBERICO, SERRANO, TERUEL, BY ANTONIO MATA, GOURMET DELICACIES.Quality foods from Spain: iberico ham, serrano ham, Ham from Teruel P.D.O., grocery, sausages, and a wide range of delicatessen and gourmet traditional delicacies from Teruel.Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5226375107140136102.post-11294936512172785832016-05-26T13:44:00.000+02:002016-05-26T19:32:34.953+02:00Gluten-free products by Antonio Mata<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Celiacs</b> are
one of the groups of consumers that are becoming more strongly in recent years
to implement and respect standards that help them make it easier to feed. Many
associations and initiatives increasingly seek to produce more food without
gluten: chocolates, milk, bread and pastries, pasta or cereals are some of most
sought food for those who suffer to <b>gluten intolerance.</b></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Celiac
disease is characterized by chronic inflammation of a part of the small
intestine, caused by exposure to <b>gliadin</b>, a vegetable protein which is mostly
found in some cereals. This intolerance is caused by a shortening of the villi that
perform the process of nutrition. This affects 1% of the population, although
there are growing number of people affected, and is suspected to be
under-diagnosed. A <b>gluten-free diet </b>allows the regeneration of intestinal
villi, and, therefore, helps correct nutrition. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8ZPis55fdlMGC5ylg1DvLzr5vydGbwYIXzo24MNr37-ELvVFmm9z6LySsR9kqL_PbQt0Tr8cBpfrus3cbTucHx0SYLCn7i1iLXnChTIalnRlOI26m5rqH-a3QGgRI52GaZDT8R3xdrKE/s1600/gluten-free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8ZPis55fdlMGC5ylg1DvLzr5vydGbwYIXzo24MNr37-ELvVFmm9z6LySsR9kqL_PbQt0Tr8cBpfrus3cbTucHx0SYLCn7i1iLXnChTIalnRlOI26m5rqH-a3QGgRI52GaZDT8R3xdrKE/s400/gluten-free.jpg" width="328" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">In Antonio
Mata, sensitive to the problem this poses, we make most of our products without
<b>gluten.</b> Many companies are developing products suitable for celiacs, but this
is a cost to the consumer normally. In Antonio Mata we aim to make all our
products without gluten, but respecting the price. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Here is a
list of all home made <b>gluten-free</b> products that <b>Antonio Mata</b> is offering in our
online store: <o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47837-jamon-do-teruel-con-pata-21001.html" target="_blank">Cured Hamfrom Teruel PDO Antonio Mata</a></span></li>
<li><a href="http://antoniomata.com/gb/home/47978-longaniza-aragon-rubielos-41008.html" target="_blank"><st1:country -region="-region" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:place w:st="on"><span lang="EN-GB">Aragon</span></st1:place></st1:country><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"> sausage</span></a></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47971-cabeza-lomo-rubielos-41001.html" target="_blank">CuredSirloin</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47972-chorizo-cular-extra-rubielos-41002.html" target="_blank">ChorizoCular sausage</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47973-chorizo-extra-rubielos-41003.html" target="_blank">Chorizo Extrasausage</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47980-panceta-curada-rubielos-41010.html" target="_blank">Cured Bacon</a></span></li>
<li><a href="http://antoniomata.com/gb/home/5682-chorizo-picante-rubielos-vela-41030.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif;">Hot Chorizo</span></a></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47977-lomo-embuchado-rubielos-41007.html" target="_blank">Cured Loin</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47986-chorizo-rosario-dulce-41016.html" target="_blank">RosaryChorizo</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47988-longaniza-rosario-dulce-41018.html" target="_blank">RosarySausage</a></span></li>
<li><a href="http://antoniomata.com/gb/home/47983-salchichon-de-montana-rubielos-41013.html" target="_blank"><st1:place style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB">Highlands</span></st1:place><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"> Sausage</span></a></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47984-secallona-rubielos-41014.html" target="_blank">Secallona</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47981-salchichon-casero-rubielos-41011.html" target="_blank">Home-styleSalchichon</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47982-salchichon-cular-extra-rubielos-41012.html" target="_blank">CularSalchichon</a></span></li>
</ul>
<br />Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-83288145022790442412012-10-19T13:23:00.000+02:002016-05-26T20:25:58.775+02:00Artichokes with Cured Ham and Vegetables<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">We’re going
to cook a very easy tapa recipe with a good content of vegetables, which
contrast with the <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">ham</a></b>. This dish you can serve as a<b> </b>starter or tapa, and get to
surprise your guests, as it is not very usual recipe.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>ARTICHOKES
WITH CURED HAM AND VEGETABLES</b><o:p></o:p></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZktsEvyA-SdIea_QSMqmTKlDdfSzwi56Spks2c5achjbjMaSMp5vMaOR1Q3VDhuT4hgiWINLmTfBWAZLVcu4B8TQkvZFkgFxWvmm1tgqzxuq1DxJBZ5mptOXNfWwWsZCpiNRujFYBvcL/s1600/Antonio+Mata_artichokes_with_cured_ham_and_vegetables.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZktsEvyA-SdIea_QSMqmTKlDdfSzwi56Spks2c5achjbjMaSMp5vMaOR1Q3VDhuT4hgiWINLmTfBWAZLVcu4B8TQkvZFkgFxWvmm1tgqzxuq1DxJBZ5mptOXNfWwWsZCpiNRujFYBvcL/s640/Antonio+Mata_artichokes_with_cured_ham_and_vegetables.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo www.elmundoiberico.com</td></tr>
</tbody></table>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:
</b><o:p></o:p></span></span></div>
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<li><st1:metricconverter productid="1 kg" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB">1 kg</span></st1:metricconverter><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"> artichoke</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/1318-own-production-ham-">4 slices ofHam from Teruel PDO Antonio Mata</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 onion</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves of
garlic</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 carrots</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mushrooms</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres">ExtraVirgin Olive Oil</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup
white wine</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 lemon</span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">The first
thing is to clean the artichokes: remove the leaves and cut the stem, so that
we have left only the heart of the artichoke. Boil for about 15 minutes in
water with some salt and a splash of lemon (it’s important they take this lemon
flavour). When it’s ready, drain and reserve.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Chop an
onion, garlic, carrots and mushrooms (in quite small dices). Put everything in
a pan with <b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres">olive oil</a></b> and fry. Cut the <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">cured ham</a></b> slices into smaller pieces, or
strips, and add to the pan (do not wait more than a minute, the ham is fried
very fast). Add the artichoke hearts, half a glass of white wine and half
water. We let him do a little and when hearts are slightly golden, is that
you're all set.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">To serve,
put the artichoke hearts and make a little hole in the middle. Fill with
vegetables and <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">cured ham</a></b>. We can add the liquid or sauce remaining in the pan,
this will have much flavour.</span><o:p></o:p></span></div>
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<span style="font-size: xx-small;"><span style="font-family: "georgia" , "times new roman" , serif;">Recipe based on </span><a href="http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1">http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1</a></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-8926754923202899972012-10-17T13:32:00.000+02:002016-05-26T20:27:47.981+02:00Tile of Cream Patamulo Cheese with Crispy Ham from Teruel<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Today we
will make a recipe using two of the most <b><a href="http://antoniomata.com/gb/">typical products</a></b> of <st1:country -region="-region" w:st="on">Aragon</st1:country>, specifically in the <st1:place w:st="on"><st1:placetype w:st="on">province</st1:placetype> of <st1:placename w:st="on">Teruel</st1:placename></st1:place>.
Patamulo Cheese from Bajo <st1:country -region="-region" w:st="on"><st1:place w:st="on">Aragon</st1:place></st1:country>
has its heart in places like the small village of Samper de Calanda. It has a
nice texture, and very distinguished tastes that is easily identified. Made by
the traditional way, its curing process is from 2 to 4 months. And the <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">Ham fromTeruel PDO</a></b> is definitely the star of the products of the province, and a pride
for all Aragonese and Spanish. Followers of this blog and Antonio Mata
perfectly know the virtues of this excellent cured ham. Let's see how to
prepare an appetizer that is a perfect combination of cheese and ham:<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>TILE OF
CREAM PATAMULO CHEESE WITH CRISPY HAM FROM TERUEL<o:p></o:p></b></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMMvt7T7RWKxQ2UBrddD1csIIveV_UQlwCGLHbZmQNWZgtP25XzouB-NEsYDGafJ2hlqUWg1W5EB3CflC7wPF1ZcaGMIRYQUll7IZB1HhYWbtzGRWgqtaecgp2oToHQWY09f_cfOevd0o/s1600/Antonio+Mata_Tile_of_Cream_Cheese_with_Cured_Ham_from_Teruel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMMvt7T7RWKxQ2UBrddD1csIIveV_UQlwCGLHbZmQNWZgtP25XzouB-NEsYDGafJ2hlqUWg1W5EB3CflC7wPF1ZcaGMIRYQUll7IZB1HhYWbtzGRWgqtaecgp2oToHQWY09f_cfOevd0o/s400/Antonio+Mata_Tile_of_Cream_Cheese_with_Cured_Ham_from_Teruel.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo www.elmundoiberico.com</td></tr>
</tbody></table>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredientes:</b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/1318-own-production-ham-">Ham from Teruel PDO by Antonio Mata</a></b></span></li>
<li><st1:metricconverter productid="250 grams" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB">250 grams</span></st1:metricconverter><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"> Patamulo Cheese</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Pedro
Ximénez Reduction</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 egg
whites</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">20 gr.
sifted flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">20 gr.
butter cream point</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Milk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 pinch of
salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Black pepper</span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:
</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">To make the
cream cheese Patamulo, heat it over high heat 150 ml of milk and 150 ml of
cream and butter. Season with salt and black pepper. When very hot add the
cheese Patamulo (previously diced) and we will remove constantly until melted. Tip,
if it is too runny, let's take a little cornstarch to thicken.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">To make the
tiles: Preheat oven to 180 º C. Whisk the egg whites until stiff and mix hard
with butter and flour until a smooth dough. Put baking paper on a tray and make
mounds with the dough. They should be round and we have to crush them flat. We'll
leave in the oven for about 10 minutes until golden and then remove and let
cool. Meanwhile, in another pan put 3 slices of <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">Ham from Teruel PDO by AntonioMata</a>.</b> We'll leave them until the texture is crunchy. Surely the ham will take
longer than the tiles. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Once made
the ham, chop it and mix well with the cream cheese Patamulo. To serve, we will
make a ball of cream cheese and ham on each tile and add a little ham over each
ball. We can add a dash of Pedro Ximénez reduction.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">And that's
it. This is a dish that you shall be as great chefs before your guests but not
a very complicated processing. We hope you feel encouraged to try at home.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">See you next
Friday with more <b>recipes and tapas</b>!</span><o:p></o:p></span></div>
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<span style="font-size: xx-small;"><span lang="EN-GB">Recipe from
</span><a href="http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1"><span lang="EN-GB" style="background-color: white; border: 1pt none; font-family: "georgia"; padding: 0cm;"><span style="color: blue;">http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1</span></span></a></span><span lang="EN-GB"><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-25694585021297763052012-10-03T18:35:00.000+02:002016-05-26T20:29:40.903+02:00Spanish Cured Ham tapa recipe by Angela Torres: 'Teruel Sensation of Antonio Mata'<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-GB">As we
announced a few weeks ago, <b>Angela Torres</b>, one of the promises of Spanish
cuisine, has participed in the Cured Ham from Teruel Tapas Contest, organized
by the Control Board of Ham from Teruel (our region). Today we present the
recipe of the cover made </span><span lang="EN-GB">with <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">Cured Ham from Teruel by Antonio Mata</a></b> (our delicious cured ham).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Angela
Torres is considered a rising young star of Spanish cuisine and has a weakness
for our Spanish Cured Ham Antonio Mata. Se has won some tapas contest before,
and worked on several important restaurants in <b><st1:country -region="-region" w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country>.</b> Now she has her own
restaurant in Teruel, one of the most prominent gastronomic cities in our
country. In the restaurant, she offers cutting-edge cuisine, with typical
products, at a very reasonable price.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">We’re lucky!
She explains her<b> tapa </b>recipe for us:<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>TAPA RECIPE: TERUEL
SENSATION OF ANTONIO MATA</b><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBnQbGS7kzM_vXv5VPuVcX1KhKgrkv8C_0l7ED8MWXiDU4dJgdN0VN0MQh8Wc5iJXk-FvtMyckIstT8CCxparcbgmr31_nAXUNq4jZXz8pJCVT_7ZJlnO9c8kbCrWuyfwLnFp20bjzeDn/s1600/Tapa_Sabores_de_Teruel_Antonio_Mata_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBnQbGS7kzM_vXv5VPuVcX1KhKgrkv8C_0l7ED8MWXiDU4dJgdN0VN0MQh8Wc5iJXk-FvtMyckIstT8CCxparcbgmr31_nAXUNq4jZXz8pJCVT_7ZJlnO9c8kbCrWuyfwLnFp20bjzeDn/s640/Tapa_Sabores_de_Teruel_Antonio_Mata_01.jpg" width="640" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:
</b><o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Whole
peeled tomatoes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cream
cheese</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/1318-own-production-ham-">Cured Hamfrom Teruel PDO by Antonio Mata</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Puff pastry
dough</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sunflower
oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Balsamic
vinegar</span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:
</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Tomato
confit: drain the tomatoes and put <st1:metricconverter productid="3 kg" w:st="on">3
kg</st1:metricconverter> of tomatoes with <st1:metricconverter productid="1 kg" w:st="on">1 kg</st1:metricconverter> of sugar, leave over low heat until it
becomes jam, then let it stand and cool to start doing the cover.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">In the
center of the plate put some tomato. Place the cream cheese wrapped with <b><a href="http://antoniomata.com/gb/1318-own-production-ham-">CuredHam from Teruel PDO by Antonio Mata</a>.</b> All has to be wrapped with round shaped
pastry. Fry it in sunflower oil, not olive, to not remove the taste. Brown on
all sides (put on a plate with paper to drain).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Cut into
chunks the<b> <a href="http://antoniomata.com/gb/1318-own-production-ham-">Cured Ham from Teruel PDO by Antonio Mata</a></b>. We will put in the fryer
in very hot oil, and leave it to cool to stay crispy.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Put the
ball of pastry already fried. Above all a little cream cheese, that will make
the crispy ham sticking up. We will make a circle with balsamic as decoration,
and the puff ball in the center. <o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-GB">This <b>tapa</b>
is very important to do at that moment to have fresh feelings of all its
products. We will have everything ready: the jam, the pastry, crispy ham made</span><span lang="EN-GB">... You just have to complete the
assembly.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">We hope
that you dare to do it at home, because it's really delicious. And if you don’t
dare to do it yourself, you know, can visit the<b> Angela Torres restaurant in
Teruel and enjoy all her tapas recipes.</b></span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-35418551011549532722012-09-07T13:02:00.000+02:002016-05-26T20:29:56.497+02:00Chorizo with prawnsAs we promised last Wednesday, today we are going to tell you how to make one of the most appetizing <b>tapas recipes:</b> <b>Chorizo with prawns.</b><br />
<br />
You know that <a href="http://antoniomata.com/gb/home/47973-chorizo-extra-rubielos-41003.html" target="_blank"><b>chorizo</b></a> is a spicy cured sausage, typically <b>Spanish</b>, so this recipe is going to be quite hot.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn_7Cflq5hc276a5pDPY0JDSnHRvFhcho0Tsw9hZEtQcmUqA0lDc17JFuk3O_D_NHObJmGxgw_SW327lTdWPPIdO4Xdfddtk0W_PruuKxNjT0JqENabZpe9hemz7aO55NW53ZYX1Zbz1J/s1600/Antonio+Mata_tapas_chorizo_with_prawns.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn_7Cflq5hc276a5pDPY0JDSnHRvFhcho0Tsw9hZEtQcmUqA0lDc17JFuk3O_D_NHObJmGxgw_SW327lTdWPPIdO4Xdfddtk0W_PruuKxNjT0JqENabZpe9hemz7aO55NW53ZYX1Zbz1J/s400/Antonio+Mata_tapas_chorizo_with_prawns.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: http://bit.ly/QqS5qU</td></tr>
</tbody></table>
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<b>Ingredients: </b><br />
<br />
<ul>
<li>2 garlic cloves</li>
<li>2 tablespoon <b>olive oil (we recommed Spanish oil)</b></li>
<li>300g <a href="http://antoniomata.com/gb/home/47973-chorizo-extra-rubielos-41003.html" target="_blank"><b>Spanish Chorizo by Antonio Mata</b></a></li>
<li>Coarse salt (or sea salt)</li>
<li>50ml dry sherry </li>
<li>8 medium-sized prawns </li>
<li>2 tablespoon chopped fresh parsley</li>
</ul>
<br />
<br />
<b>Preparation: </b><br />
<br />
First of all heat a frying pan (you can use a terracotta casserole as well) until medium hot. Add the olive oil and sliced garlic for 1 minute. Cut crosswise the <a href="http://antoniomata.com/gb/home/47973-chorizo-extra-rubielos-41003.html" target="_blank"><b>chorizo</b></a> into 1cm chunks. Then add the pieces and fry for 2 minutes, until <a href="http://antoniomata.com/gb/home/47973-chorizo-extra-rubielos-41003.html" target="_blank"><b>chorizo</b></a> is sweating.<br />
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Peel the prawns and add them to the pan with a bit of coarse salt. Fry for 3 minutes (until prawns get pink). Finally add a good splash of sherry and reduce it.<br />
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Add chopped fresh parsley and a bit of coarse salt. This type of salt enhaces the flavors, especially in sea food.<br />
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That's it! See you next Wednesday with new <b>tapas recipes</b> and <b>Spanish gastronomy. </b>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-15191786194118420772012-08-28T13:40:00.002+02:002016-05-26T19:34:05.902+02:00Video: Spanish Cured Ham from Teruel, features and method of manufacture<span style="font-family: "georgia" , "times new roman" , serif;">We know you are really fans of our delicious <a href="http://antoniomata.com/gb/" target="_blank"><b>Cured Ham by Antonio Mata</b></a>, but do you know how is made? how is better than others? why its flavour is so smooth and tasty?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The Regulatory Council of <b><a href="http://antoniomata.com/gb/" target="_blank">Ham from Teruel</a> marks</b> very demanding production standards, seeking to keep and improve de highest quality in Spain. <a href="http://antoniomata.com/gb/" target="_blank"><b>Ham from Teruel</b></a> is an special cured ham, like no equal. Appetizing color and superb flavor.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Find out how we made the best <a href="http://antoniomata.com/gb/" target="_blank"><b>Cured Ham</b></a> in the world with this video from our YouTube Channel!!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/dJc3jEylrxY?feature=player_embedded' frameborder='0'></iframe><br />
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<br />Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-18299638112574455052012-08-22T18:37:00.000+02:002016-05-26T19:35:59.943+02:00Cured ham and Brie cheese croquettes<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Today we
propose a <b>recipe </b>that requires some work and preparation, especially for the
bechamel. But don’t alarm, the result is superb: <b><a href="http://antoniomata.com/gb/" target="_blank">Spanish Cured Ham and Briecheese croquettes.</a></b><o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYXBKqavYAS2XWUSKK8ghReCdIqBHoqUfPqZpwXm_pnw9kraDASCWqh5H0fe0sSXHaVpQHJYR3NWRbxfGncJ3kE9PtZE-8Cn96_ZV05se8qrDetZVo9jkV1qPwFwhyphenhyphenVxYGXypKQkFm95d/s640/Antonio+Mata_cured_ham_and_brie_cheese_croquettes.jpg" width="640" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b><o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/" target="_blank">SpanishCured Ham from Teruel by Antonio Mata</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Brie cheese</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Breadcrumbs</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Milk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">ExtraVirgin Olive Oil</a></b></span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:
</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">We take a
stream of <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank"><b>Olive Oil</b> </a>and two dices of butter in a terracotta casserole and wait
to melt. Cut the<b> <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish Cured Ham</a> </b>into small pieces or chunks and add to the
casserole. Tip: Cured Ham is fried very quickly, so have it half or a minute.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Add 3 or 4
tablespoon of flour and stir for binding with butter. Then we pouring milk
slowly, don’t stop to stir, this is very important. Also add the diced Brie and
continue stirring until dissolve them. Add salt. The bechamel has to be quite
thick. Let cool in the fridge. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">When mix is
hard, we shape the croquettes. Cover them with egg and breadcrumbs and fry in a
pan with abundant hot <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank"><b>olive oil.</b></a><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">And that’s
it, now I am enjoying this delicacy. Feel sure that will repeat this recipe,
because will love it at home, especially because of the<b> <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish Cured Ham</a></b> that
will give a special flavor. <o:p></o:p></span></span></div>
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Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-45883800804762242932012-08-10T13:17:00.000+02:002016-05-26T19:38:39.320+02:00Serrano ham and smoked salmon salad<span style="font-family: "georgia" , "times new roman" , serif;">We back again with another very cool and perfect <b>recipe</b> to beat the heat of the summer. In this case we make a simple<b> salad</b>, but very tasty, as a starter: <b><a href="http://antoniomata.com/gb/" target="_blank">Serrano Ham and smoked salmon salad.</a></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<a href="http://www.antoniomata.com/?language=en&zenid=i3korfvsfi0kkqmok56ard54c1" target="_blank"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjlZnUHL8cuhcjIqDxcN4uIVu9MvXo2Zh8LrLRzqM2lnXCv8Yzq6SdmWMAK7oWWG9PLzznnrPtHNI7hY29Y7JITBBmVIR0RgHxtlrw_DP1t55jNYCCorDQV1nChStXYsAQ2VftRVqEfLO/s400/Antonio+Mata_ham_salmon_salad.jpg" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients: </b></span><br />
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">200 gr. <b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Hand carved Ham from Teruel </a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">200 gr.<b> <a href="http://www.antoniomata.com/?language=en&zenid=i3korfvsfi0kkqmok56ard54c1" target="_blank">sliced smoked salmon</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">Extra Virgin Olive Oil</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sliced rings of red pepper</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sliced cucumber</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mixed salad leaves</span></li>
</ul>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation: </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Arrange salad leaves in a plate or a tray. Cut the <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank"><b>Ham from Teruel</b></a> slices into medium size pieces (5 or 6 cm.). Add red pepper, cut into chunks, and then place a few more slices of ham and some cucumber slices. Rool up the salmon slices and place on top. Drizzle generously with <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank"><b>Extra Virgin Olive Oil</b></a> and salt. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Que aproveche! See you next tuesday!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">via orceserranohams.com</span>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-39666808730930691272012-08-07T12:20:00.004+02:002016-05-26T19:40:50.359+02:00Tapas: Melon stuffed with Cured Ham from Teruel<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">With the
high temperatures of the summer time, always like eating something chilly to help
us alleviate the feeling of warmth. Today we propose a very simple<b> tapas</b> recipe,
really traditional and perfect for summer: Melon stuffed with <b><a href="http://antoniomata.com/gb/" target="_blank">Cured Ham fromTeruel</a>.</b><o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuWKwuH9sgBG5oamW7e_uBzSk9L6DS95LLTZC154Hk0SNCLowhF6lYXUz8-tiCfBKtkQ4wtD_XBK9vlCkFyB6TwlyYddA2kViRCn9EdOk_npDH3dXeAs-sLv6e0NsYgXNocn05zlZeK53/s400/Antonio+Mata_melon_summer_recipe_02.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Melon</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/" target="_blank">Sliced Hamfrom Teruel</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons
of <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons
of toasted pine nuts</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon
of <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">balsamic vinegar</a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Black
pepper</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Maldon salt</span></li>
</ul>
<br />
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:
</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Cut the
melon in half and make balls with a spoon (medium size ice-cream spoon would be
perfect). Empty the top of each ball with a small knife, just a small hole.
Reserve in a tray.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Place the
toasted pine nuts in a bowl and mash them a bit. Add <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">balsamic vinegar</a> (may be
from <st1:place w:st="on"><st1:city w:st="on">Jerez</st1:city>, <st1:country -region="-region" w:st="on">Spain</st1:country></st1:place>) and the <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">olive oil</a>. Emulsify.
<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZmyC_lpS8mE-DPVThJkG7dVh5uApfpbaONjDgOz-6yjINHyPesZP2BaYFNkKJIA_btwkGq8BfuNBebX9zC8X_TtzbnqMZhxTwKAKC3V3J_685Xmrn3hdO_gO81mMwNLwSNXtkNVdjRig/s400/Antonio+Mata_melon_summer_recipe.jpg" width="332" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Cut small
slices of <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank"><b>Ham from Teruel</b></a> (could be any <b>Spanish Cured Ham</b>), roll and fill the
melon balls. <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Serve on a tray,
place the melon balls filled with cured ham in a side and the vinegar sauce in
the other side. Add just a bit of Maldon salt, black pepper and a drop of oil
to every melon ball. <b>Tip</b>: add just bit of salt, ham is salty in itself.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Enjoy this chilly and delicious <b>tapa</b>. Que aproveche! <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">via mis-recetas.org
</span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-8425829346426806582012-08-03T09:39:00.000+02:002016-05-26T19:43:37.687+02:00Tasting Extra Virgin Olive Oil: how to do it and aspects to be considered<br />
<br />
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">One of the
main products of Spanish gastronomy is the so called ‘Green Gold’. <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank"><b>The best olive oils</b></a> in the world are produced in<b> <st1:place w:st="on"><st1:country -region="-region" w:st="on">Spain</st1:country></st1:place></b>, are a very healthy food (thanks to oleic acid, same as <b><a href="http://antoniomata.com/gb/" target="_blank">Spanish Cured Ham</a></b>), and
an excellent seasoning for our recipes also.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IzM9K0rYJhvuUEkoZKiF1Gtm999-dZs8QZ4L6qREjkKx_Md6UeyfBGk-BwiWy7hbmyDiNcjfKnjB07X_9OWeBmBUZlkefLIhtbrIkDG5zne_V5dgB4cyEEZlSOkqpQ6btvTD4-EdeMsz/s400/Antonio+Mata_Castillo+de+Canena+Primero.jpg" width="266" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">Olive oil</a></b>
is one of the most appreciated flavours of the world, but do we know how to
tell its quality? Or appreciate the nuances of their different flavours? Here’s
some small tips of how to make an olive oil tasting.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">For an olive
oil tasting, we must realize what aspects exactly we can rate with our senses.
So, we can use the smell, sight, taste and touch. These help us in the analysis
of aromas and flavours. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">First of
all we pour a bit of <b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">olive oil</a></b> in a cup and cover it with a glass. In this way
aromas are concentrated and will be easier to appreciate. After a few seconds
uncover the cup and proceed to smell the oil with short breaths. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjea9EyUW3860Pau5LVG61yMjlnvG56F0Xp9NnxwJF2EA-sbs9JcTZ_7NHkEzlBKEoS50hBfrYllsOJPkasw2f2FyG8ygM1TW4KZCF9fxVURwmVhds8qPIOcShAIKknpYlpZImWQitMHrQu/s400/Antonio+Mata_K_canetera_olive_oil.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Then turn
to taste it. Take a small sip of olive oil and scatter it around the mouth. We can
perceive the four basic tastes (sweet, salty, sour, bitter) and the
characteristic flavours of oil that we are tasting. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-GB">After that,
we can evaluate the colour, fluency or feeling to the touch. You should wait
more than fifteen minutes from one test to another to remove the remains of the
mouth. Chewing a piece of apple a few seconds can help us. </span><span lang="EN-GB" style="background-color: white; color: #333333;">Once the tasting is made, we can ascribe
different features: <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Sweet touch:</b> absence of
bitter or spicy flavour. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Bitter touch:</b> olive
varieties are more bitter than others. Olive oil can be made with fresh green
olives. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Green leaves:</b> if the
olive is very green and has been ground with pieces of leaves and stems, may
have these nuances. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Grass:</b> some oils remind
freshly mown grass. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Fruity touch:</b> remind
the smell of fresh fruit at its peak of ripeness. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;">It’s also possible to
perceive defects. Some of the easiest to tell are: <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Sour oil:</b> is
reminiscent of vinegar.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Rancid oil:</b> has had
excessive contact with air. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="background-color: white; color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Dull:</b> oil that lost its
aromas and flavours by aging or storage in places with excessive temperature. </span><span style="font-family: "arial"; font-size: 15pt;"><o:p></o:p></span></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-41180471204400066682012-07-27T12:44:00.000+02:002016-05-26T19:47:40.886+02:00Sobrasada red sausage: types and recipes<br />
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/home/47985-sobrasada-extra-rubielos-41015.html" target="_blank">Sobrasada</a></b>
is the most distinctive and appreciated product in the <st1:place w:st="on"><b>Balearic
Islands</b></st1:place>. But is not unique to <b>Mallorca</b>, is also made in many other
parts of <st1:country-region w:st="on"><st1:place w:st="on"><b>Spain</b></st1:place></st1:country-region>.
We find three different types of <b><a href="http://antoniomata.com/gb/home/47985-sobrasada-extra-rubielos-41015.html" target="_blank">Sobrasada</a></b>, depending on the breed of the pig: <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">‘Porc
negre’ (black pig for Spanish): from </span><st1:place style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" w:st="on">Balearic Islands</st1:place></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Iberico
(Iberian pig): from Extremadura, </span><st1:place style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" w:st="on">Andalusia</st1:place><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> and
Castilla mainly.</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">White pig:
from all other parts of </span><st1:country-region style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" w:st="on">Spain</st1:country-region><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">,
especially in the north (Teruel and </span><st1:place style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" w:st="on">Pyrenees</st1:place><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">).</span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">The three
types are delicious, and the taste is not too much different. The largest
difference is due to the recipe. Each area, even each village, Sobrasada is
made in different ways, with their own artisan and traditional methods. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/sobrasada-extra-rubielos-casa-mata-p-495.html" target="_blank"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxMluQMYTGd5ogXPH-3WUrkqUiFlZ7GO8Rv9zOEa91q3oSIxTeON0N_QldnQzNVVXVnWm-6SKcU29E6kJIJVvrVxZuwI_qZJmXhVH_rsVIBneTDGJVUZTn-DKu4cVgicQwLUC9wJiUA-T/s640/JE+Rubielos+Casa+Mata_SOBRASADA.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">The
<b><a href="http://antoniomata.com/gb/home/47985-sobrasada-extra-rubielos-41015.html" target="_blank">Sobrasada</a></b> looks like a sausage, because the mixture is stuffed in natural
casings, but actually, the texture is more like a <b>soft pâté</b>. When eaten on its
own, it’s usually spread on a toast with a slice of <b><a href="http://antoniomata.com/gb/2437-cheese" target="_blank">Manchego cheese</a></b>. Many chefs
say that Sobrasda is the best pâté in the world.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">We’d love
to show you how we made the <a href="http://antoniomata.com/gb/home/47985-sobrasada-extra-rubielos-41015.html" target="_blank"><b>Sobrasada</b></a>, so here you have a homemade sobrasada
recipe by now:<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:
</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">2/3 of pork
tenderloin</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1/3 fatback
and lard in equal proportions</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Salt</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Pepper</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Hot paprika</span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:
</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Mince the
meat finely, fatback, and lard and season with salt, pepper and paprika. Fill
natural casings with the mixture and cure the sausages in a cool place of about
<st1:metricconverter productid="50ᄎF" w:st="on">50ºF</st1:metricconverter>. How
long time has to be cured? Two months for thinner sausages (<st1:metricconverter productid="2 inches" w:st="on">2 inches</st1:metricconverter> in diameter),
four months for thicker ones (3 and <st1:metricconverter productid="5 inches" w:st="on">5 inches</st1:metricconverter>).<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/sobrasada-extra-rubielos-casa-mata-p-495.html" target="_blank"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0AN3jIJ0Pn86u1lrmuj-yKKxSpB1tgHYbkHebN0QZ6nxs7zG68fJmFpYtPCEYG5INuqIaOZwEI0zgs1CuTuoBXY95Vk44DZ1g1X3u60hmd0-Aex9UdjQLjDADzGb5PfDxRzD-Pz1XALa/s400/Antonio+Mata_sobrasada_sausage.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>RECIPE: Sobrasda with beans and Spanish Cheese</b></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Ok, four
months later we have our own <b><a href="http://antoniomata.com/gb/home/47985-sobrasada-extra-rubielos-41015.html" target="_blank">Sobrasada</a> </b>cured and ready to be eaten. How can we
cook it? In a toast as stated above, or for example in the following recipe
way:<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/home/47985-sobrasada-extra-rubielos-41015.html" target="_blank">150gSobrasada</a></span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">400g cooked
white beans</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 small
onion (diced)</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 garlic
clove (crushed)</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 large
tomate (pureed)</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/2437-cheese" target="_blank">2-4 slicesof Spanish Cheese</a></span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">ExtraVirgin Olive Oil</a></span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:
</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Saute onion
and garlic in <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">olive oil</a> in a low heat. When the onion is brown add tomato and
stir all for a while. Add white beans and cook for 5 minutes. Place all into a
cazuela (terracotta tray) and spread the Sobrasada on the top. Then place some
<a href="http://antoniomata.com/gb/2437-cheese" target="_blank">Spanish Cheese </a>slices. Grill for a few minutes and it’s ready to enjoy it. <o:p></o:p></span></span></div>
<div class="MsoNormal">
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>¡Que
aproveche!</b></span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-79344733725911291232012-07-13T13:52:00.000+02:002016-05-26T19:50:43.223+02:00Tapa recipe: Potatoes, broken eggs and Spanish ham<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">One of the
<b>Spanish tapas</b> we usually order in the bars and restaurants in <st1:country-region w:st="on"><st1:place w:st="on"><b>Spain</b></st1:place></st1:country-region> is this:
fried potatoes, broken eggs and Spanish Ham. But is not common to cook it in
home. In this post we have the recipe of one of the easier tapas. This recipe
is made with <b><a href="http://antoniomata.com/gb/" target="_blank">Ham from Teruel</a></b> for two people.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jlFvtsCWve_ul-wv4Kxsmihp1XJ-fZOeLaNGCrpCxblbIwrTo99vT138mogXf7qGPrutPIVmANZ3N2xGP_6oV_knf3yx9wjydYTRz7VYxmKgh7icHVZ9QOFLtXyxz6U8u4yESmwDQ1K6/s640/Antonio+Mata_potatoes_broken_eggs_spanish_ham_tapas.JPG" width="640" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredientes:
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">2 mid size
potatoes (1 middle or large potato for each diner)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">2 eggs<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">100gr <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Hamfrom Teruel PDO </a><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves of
garlic<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">ExtraVirgin Olive Oil</a></b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Peel the
potatoes and cut into this slices. Then fry with <a href="http://www.antoniomata.com/?language=en" target="_blank">olive oil.</a> Potatoes should be
almost covered by oil. Chop the garlic cloves and scatter them in the pan. The
potatoes may be between soft and dried, but never harsh. When done, remove from
the pan and put them in a tray. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Fry the 2
eggs in the same oil. Garlic will help you to flavour them. Put the eggs on the
potatoes and cut them with a knife. Yolk will be pour, this is the dish key.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Remove the
olive oil from the pan. Cut the <b><a href="http://antoniomata.com/gb/" target="_blank">Spanish ham</a></b> in small slices and fry it. Be
careful!! Fry it just a minute! When done, put the ham on the potatoes and
broken eggs and mix all. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Done. It
takes just 15 minutes and is one of the most tasty <b>tapas recipe.</b></span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-85420525586383921192012-07-03T10:06:00.000+02:002016-05-26T19:52:17.010+02:00A Ham from Teruel for the Champions of the Euro2012<span style="font-family: "georgia" , "times new roman" , serif;">At the start of this <b>Euro 2012</b>, the Regulatory Council of Ham from Teruel, publicly promised that if <b>Spanish National team</b> got the cup,</span> <span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;">give away a <a href="http://antoniomata.com/gb/" target="_blank">PDO Ham from Teruel</a> to each of the 23 players. </span></span><br />
<span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;">Last Sunday we all saw and enjoy the historic victory of <b>Spain over Italy</b> in the final. The large score (<b>4-0</b>) certified that <b>Spain</b> has become part of the legends of this sport. No one in history has gotten the called '<b>Triple Crown</b>', winning <b>Euro-World Cup-Euro</b>.</span></span><br />
<span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;"><br /></span></span>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgKW0LLPc7nRR6UsjmASiNChgKWYugFDjNIIOj6wS-rFWLKG4LmZeP6j_TGxaHJaGJVnDRwFnI9zopsXaL0FT1FV-eA1bhwEn76VQVS_-DX_YFOqeptFcQrLno_U4mP1JID9ZVch4TSZe/s640/Antonio+Mata_football_euro2012_champions_spain.jpg" width="640" /></a></div>
<span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;">Today, the Regulatory Council of Ham from Teruel, has announced </span></span><span style="background-color: white; line-height: 24px;"><span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;">that will contact the <b>Royal Spanish Football Federation</b> to fullfill its promise and give a <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">delicious and certified Ham from Teruel</a> to each player.</span></span><br />
<span style="background-color: white; line-height: 24px;"><span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><br /></span></span>
<span style="background-color: white; line-height: 24px;"><span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;">The relation of <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Ham from Teruel</a> and <b>Spanish football</b> is not new and on good terms: Luis Milla, Under-21 Spanish National team coach and former Real Madrid player, was given a <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Ham from Teruel PDO</a> a few months ago, also the present coach, Vicente del Bosque, received a <a href="http://antoniomata.com/gb/" target="_blank">jamon</a> in February due to his visit to Teruel city. </span></span><br />
<span style="background-color: white; line-height: 24px;"><span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><br /></span></span>
<span style="color: #333333; font-family: "georgia" , "bitstream charter" , serif;"><span style="line-height: 24px;">From <a href="http://antoniomata.com/gb/" target="_blank">Antonio Mata</a> want to congratulate all members of the <b>Spanish National team</b> on the success achieved in the <b>Euro2012</b> and make us proud of them. Thanks champions!</span></span>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-38468086308837862902012-06-22T13:37:00.002+02:002016-05-26T19:56:45.390+02:00New hand carved Spanish Ham from Teruel PDO and Iberico Ham by Antonio MataWe are pleased to announce a new product in our <a href="http://www.antoniomata.com/?language=en" target="_blank"><b>Antonio Mata stores</b></a> and online store <b><a href="http://www.antoniomata.com/">www.antoniomata.com</a></b>. It's a very special product for us:<br />
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><b>Hand carved Spanish Ham</b></a>, our loved and recognized <a href="http://www.antoniomata.com/?language=en" target="_blank"><b>Ham from Teruel PDO by Antonio Mata</b></a> carved by the best master carver in Spain, Miguel Angel Abril. As you know, ham taste better when is properly sliced.<br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4ujdLU7VJDJrbh0nvhXmz3eiGri_1g6g-g6z6h1Vm1tMJZFyq2sB1RPvqvFNqWJXmUjEnEit1hs16fQ45BgeLndn6TO78Ci-NTkW3vCY86zu9LVFP6Gz8qAflm_FtMxAobvoLPe6T8za/s640/2012-06-07+12.59.19.jpg" width="640" /></div>
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Also, we have done the same with our delicious <b><a href="http://antoniomata.com/gb/" target="_blank">Acorn-fed Iberico Ham by Antonio Mata</a>, </b>sliced by Miguel Angel Abril as well.<br />
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<img alt="Antonio Mata Spanish Ham Iberico Serrano from Teruel PDO" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CnEz278jYSqKh2sJ66a6X7a-MU4ShmRGEHJ4ZWZUs-mma_MeRynX6W_vG971vBUKYejORYldHAhnMcjPKFaq54E6dperxyS7gf-g2hl274E_ctlocDo-cZCSgFkZuUmU04VChzbKbJiI/s640/2012-06-07+13.04.49.jpg" title="Antonio Mata" width="640" /></div>
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You can find 3 different weights: <b>80 gr., 90 gr. and 100 gr. trays. </b>Always in a<b> vacuum packaging</b>, for a better preservation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtfnxZaH2DlQCl6dzU1IZU3LOno5S7xth2_IXClfXFGSCHanXElpGjzwWKbmMZeutHkDZJJNSuUl34KKDzHrmhrJwZvCAGpVQsyt9wPEo18zHzMKbTPyLlwTcU_PIdeMHDEOJkMrLiCU_/s1600/2012-06-07+13.12.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtfnxZaH2DlQCl6dzU1IZU3LOno5S7xth2_IXClfXFGSCHanXElpGjzwWKbmMZeutHkDZJJNSuUl34KKDzHrmhrJwZvCAGpVQsyt9wPEo18zHzMKbTPyLlwTcU_PIdeMHDEOJkMrLiCU_/s640/2012-06-07+13.12.25.jpg" width="640" /></a></div>
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These <a href="http://antoniomata.com/gb/" target="_blank">hand carved Spanish Jamon trays</a> are perfect for <b>events, parties, restaurants</b>, etc. You will impress your guests surely. Also is really easy to serve, so you only have to open the pack and enjoy the <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank"><b>best ham from Spain. Serrano from Teruel or Iberico, Antonio Mata</b></a> always offers you the best gourmet products in our stores and <b><a href="http://antoniomata.com/gb/">www.antoniomata.com.</a></b> <br />
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The <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Hand-carved ham</a> trays will be available at our stores and on <b><a href="http://antoniomata.com/gb/">www.antoniomata.com</a> </b>really soon. We'll keep you informed!!<br />
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¡Que aproveche!<br />
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Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-65608652740880336742012-06-19T11:25:00.000+02:002016-05-26T19:59:12.247+02:00Spanish tapas ten essential<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">As you
know, <b>Spanish cuisine</b> has a wide variety of dishes,<b> tapas</b>, <a href="http://antoniomata.com/gb/" target="_blank">ingredients</a> and
traditions. From north to south, you can enjoy the finest meats, fish,
vegetables, rice, and tastiest recipes of <st1:place w:st="on">Europe</st1:place>.
But what stands out is the perfect combination of amazing flavours and <b>healthy
properties of Spanish dishes</b>. In recent year, and every day more, new recipes
are discovered and have success not only for their taste, but for its exotic
charm, and especially how healthy is the use of <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">olive oil</a>, the basic ingredient
of the <b>Mediterranean diet.</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">But, what
are those <b>top </b>dishes or <b>tapas</b> you must try when visiting <st1:country-region w:st="on"><st1:place w:st="on"><b>Spain</b></st1:place></st1:country-region>? We have
listed the top ten, so you have any doubts when ordering in a restaurant on
your next <b>Spanish adventure.<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Spanish
Jamon and Chorizo (Spanish cured ham and Spicy red sausage)</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/" target="_blank">Best hams are Iberian and Teruel</a>. You can try <a href="http://antoniomata.com/gb/1567-casa-mata-cured-meats" target="_blank">chorizo</a> ‘a la sidra’ (with cider).<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSSFd-tIKUq_0Lli8WErCwSZPpOmxtNzqRGvTAIbs76g5Tu94O7xqjEwBdZVMi6XfL6NVGLGl8nb_NtU_WJOx0F-wDpMSiYIKQ5UYpp-qzOgvCMrwqJBc_98LkbJ83Jc0okpGDZR-EuJb/s320/Antonio+Mata_jamon_from_teruel_plate_01.jpg" width="320" /></a></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN5pqEt4JDyKegtXHJPndVF_AvqsoY3wFpMaUC6NLlDl5DHWtJ9T1hiodDfRJsrsfyYcCGeaKdaQ2MOrXxgrNbMnM9uZA0QYwF0qvJc44-VCU217bXTWAAXDcrLyiNB1L4RQa8wmiMnjr/s320/Antonio+Mata_chorizo+frito.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Gambas al ajillo (Garlic Prawns)</b></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Medium and
small size prawns cooked with garlic and pepper.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBSUjd5-G72kLKzi-fWvjdyLXqtsIpaRpm0t9dcdQrY5viJGueEKCrr7ApY__WEcWFVqZ_6_jfeLbLfQsMR9JNUXI4FCfDOWOs1ebOv1Zo57utrB4j2-FbaDkSw7_ch29xEXtHcxDcWc1/s320/Antonio+Mata_shrimp_in_garlic.jpg" width="320" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Paella
(Spanish rice from <st1:place w:st="on"><st1:country-region w:st="on">Valencia</st1:country-region></st1:place>)</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Most known
and recognized dish from <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ECEY3GpOAzWLm_-GmCFg7SkjV9SJ3g6uG1nn5704Z9edn92E8rrD3UyXKB17NU8J2YvT3OPBz9SLpx4Vg1TpTPkOmJi7FUq9RGi6Mq4U3j3o23SExJw3542xIXRQHmY2lBo6aQ_OGNW9/s320/Antonio+Mata_paella_valenciana.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pulpo a la gallega (Galician Octopus)</b></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Boiled
octopus, then garnished with paprika and salt.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdxBRHuElapiLm_6v8RA-upM1_5ZcO5xUR0Q12-Fad045P8JMcZ65Nag-djo4td1Ch03uuxQgiL8MzGzImjqs6rPuQM0Kaywb87sKKcTnBdwGteyP9Gk1Kuog7wDZqEIHyjRCH_WIUC35/s320/Antonio+Mata_pulpo+a+la+gallega2.jpg" width="320" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Pescado
frito (Fried fish)</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Especially
sardines and anchovies. Find best fried fish in the south.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Y2y6bpNj7Voan-yjF78ZV6BdCh30vErc_pEth4ncBFXW9rWSqioT18esxrMLk6YyqdDUSaaMUjBlPf0XKJiqwLa63UiaArQa0JS510RsiJunVdPF-cgLayZ1ShRlGqAiaqkVgtE07kw_/s320/Antonio+Mata_fried_fish.jpg" width="320" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Tortilla
española (Spanish Omelet)</b><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">With potato
and onions. Most traditional tapa.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDaM_015YM9KJyZI8QMXxdImW-HWMSKTzVwCVymM_vjd3fat8Ks1geClCD3vPK3E0dSOeBlMvH0XbJM9CLFmf5sbg2zN48AgH40Lw2sVAan8KXkQ0ZUVvUjyGOaAnEP-Cn-Iv-ho0jczq/s320/Antonio+Mata_spanish_omelet.jpg" width="320" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Gazpacho
(Cold tomato soup)</b><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">It’s a
liquid salad actually: cold tomato soup with chunks of vegetables.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPzNYl_SIJeOQNnJDi8Jw5klX7ad_DboPgTJf4fX0H7awMtq1cNSVHRQp_k1WTZMV9uOY1zhGx3Zuzh11o4fUzrAeQyK_UpDMruBWEIjc3NFvRSAubYvtd_1VecxRkzYDMfuwaM_l5Kc0/s320/Antonio+Mata_gazpacho2.jpg" width="320" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Queso
manchego (Spanish sheep cheese)</b><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">A hard
<a href="http://antoniomata.com/gb/2437-cheese" target="_blank">sheep cheese</a> from Castilla <st1:personname productid="La Mancha" w:st="on">La
Mancha</st1:personname> region. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpu4IJi1COkyJMUubWWzSFV69wz5VQ_wqdjqqdAoUVO7TaTCbHBJLhObqc1lskcOKW4Gw143BidyKx2zVWfvB-c-IPEZpG0hVdY-bSh5oRIwLk9zS1TxufPjnoNRPmn_zRACgZHHongU8/s320/Antonio+Mata_pago+los+vivales_cheese.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Patatas
bravas (Spicy fried potatoes)</b><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Chopped and
fried potatoes with a really spicy paprika sauce.</span><o:p></o:p></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6KN0I3vliKuoK1p7kK77c4OPbtDtUOKJkoMNEjvd_9pcK2J4B0qvqOURy0w-_IFrgPRcNUurGXlAHs3-cG_I-tE9cMWWrowvc9dL5gPDAzmdRt0vRgH3jGV29E70dXmLWQRiqE61LyJ9/s320/Antonio+Mata_patatas+bravas.jpg" width="320" /></a></div>
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Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-82431811191525691552012-06-15T12:54:00.000+02:002016-05-26T20:01:54.946+02:00Ventresca Tuna and Spanish Serrano ham with braised onions on a toast<span style="font-family: "georgia" , "times new roman" , serif;">Hello everyone! Today we have a new <b>tapa recipe</b>. This one is a perfect warm appetizer for any moment: before lunch, before dinner or midafternoon. It's very easy, so anyone can try to cook it at home, just need a few ingredientes you can find in every market nowadays.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ventresca Tuna and Serrano Spanish Ham with braised oinions in a toast</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients: </b></span><br />
<div style="background-color: white; text-align: left;">
<br />
<ul>
<li><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank">1/2 cup olive oil</a></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">2 tbsp sugar</span></li>
<li><a href="http://antoniomata.com/gb/2852-winery" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank">1/2 cup dry white wine</a></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1 lb onions</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">8 slices crusty bread</span></li>
<li><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank">1 can ventresca tuna in olive oil (very important 'in olive oil')</a></li>
<li><a href="http://antoniomata.com/gb/1318-own-production-ham-" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank">8 thin slices of <b>Spanish Ham</b> (from Teruel is better)</a></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Modena vinegar</span></li>
<li><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Sea salt</span></li>
</ul>
</div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparation:</b></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">First step, because it takes time to prepare, slice onions finely and cook in a covered pan for an hour with <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">olive oil</a> and sugar. The key is a very low heat. Then add the <a href="http://antoniomata.com/gb/2852-winery" target="_blank">white wine</a> and cook uncovered over low heat fo 30-45 minutes, until you see it begins to caramelize.</span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Second step: toast slices of bread and spread with the caramelized onions. Then cover with a <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">medium size slice of <b>Spanish Serrano Ham</b></a><b>. </b>Cover all with ventresca tuna.</span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Finally, sprinkle with a few grains of salt and a drop of Modena Balsamic vinegar. Serve.</span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Tip: onions hotter the better.</span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Sure you and your guests will enioy this real <b>Spanish tapa recipe</b>!</span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-2637555953902235772012-06-08T13:25:00.002+02:002016-05-26T20:03:04.005+02:00Garlic tapa recipes<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">As you
already know, garlic is one of the most commonly used ingredients in Spanish cuisine.
We love to add this spicy and characteristic flavour to many dishes, because it
gives a touch of taste. <o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Today we
want to show you some <b>tapas recipes</b> which are cooked with garlic. Here we go!<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Shrimp in
Garlic (Gambas al ajillo)</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Quick, easy
and full of garlic flavor, your guests will be asking for the<b> tapa</b> recipe since the
first bite. <o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:<o:p></o:p></span></span></div>
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<br /></div>
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</div>
<ul>
<li><st1:metricconverter productid="1 lb" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB">1 lb</span></st1:metricconverter><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"> shrimp, 25 count to pound</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 large
cloves of garlic</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp sweet
red paprika</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp red
pepper flakes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2-</span><st1:metricconverter productid="3 oz" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on">3 oz</st1:metricconverter><span style="font-family: "georgia" , "times new roman" , serif;"> of cognac (or sherry)</span></li>
<li><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">¼ cup virgin olive oil</a></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 tsp
chopped fresh parsley</span></li>
</ul>
<br />
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Preparation:<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Peel the
shrimp before cooking. Try to buy 25 to a pound shrimp size, it’s better for
this tapa. Warm the <a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">olive oil</a> in a pan and add the garlic (finely minced) and
red pepper flakes. Just a minute, be careful not to burn the garlic! Raise the
heat to high and add the shrimp, lemon juice and sherry (or cognac) and
paprika. Stir well until the shrimp turn (3 minutes). <o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Remove from
the pan and serve in a warm plate. Also you can cook in a clay casserole, which
is the traditional way and serve directly. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWGehFZgUw_K-F6etjK5_458hWswv8V-OpyXl_mS-EwMBgxPv6JrbrfBhfXJPembkufQ9G4yVY9CmKU9hrb_sAd50ja8SvTocY2NlEhddCxRbHlb0rL0z2i6UkUHb0DW169VRRVQ3YuWj/s320/Antonio+Mata_shrimp_in_garlic.jpg" width="320" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Alioli
Potatoes</b><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">This is one
of those <b>tapas</b> you can find in every bar in <st1:country-region w:st="on"><st1:place w:st="on"><b>Spain</b></st1:place></st1:country-region>. Lightly fried potatoes covered
in a warm garlicky mayonnaise sauce. The perfect appetizer. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:
<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4-5 medium
potatoes</span></li>
<li><st1:metricconverter productid="16 oz" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB">16 oz</span></st1:metricconverter><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"> olive oil for frying</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Alioli
sauce</span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Preparation:
<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Peel the
potatoes and cut in chunks as follows: cut the potato lengthwise, and then
lengthwise again. Cut each piece into 4 pieces cutting crosswise, and then you
have nice bit-sized pieces. Sprinkle with salt. Pour<a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank"> olive oil</a> in a deep pan.
Heat the oil on medium high until hot and fry the potatoes (not two much).
Medium heat is good for fry inside the potatoes. <o:p></o:p></span></span></div>
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<br /></div>
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</div>
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<img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyRYuMzJdD4I4-J_tbmLcMMqQSyF784it9hs1gx7PlHyBYOR0Fp2sTYsvcHXfR2OQjQEJ10k2LkoDGs2umkbUdyIWfVGU-bpxHZDKMR6jQdaE8s_rq4nq4dxCOx8V0DvnfwXrRLid7vuY/s400/Antonio+Mata_alioli_sauce.jpg" width="400" />Alioli sauce</div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">To prepare
the Alioli sauce: peel and mince 4 large garlic cloves. Place in a small mortar
and pestle. Add half tsp salt and smash into a paste. Crack 2 eggs and separate
the yolks into a bowl with the garlic paste and mix. Pour a cup of extra virgin
olive oil, really slow (very important!! Just a trickle of oil), until you have
a creamy sauce. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxZ9TOSl9xcROFNX5C0Ehzju3p-nDdMRk-sMWFeSnTFNDnlcwcydT5DnMuCf9SzZaCOm1DMmULFQXJRNyfBEWY2f80panuv7VZcyZ-FoD3fjoXgh1S-Syd2yB4O9m82Oht1rHP541Uaes/s400/Antonio+Mata_alioli_potatoes.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span lang="EN-GB">
</span></div>
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<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Well, place
the potatoes into a bowl and cover them with the Alioli sauce. Serve really
warm. Remember to have close some cool drinks and obviously, a good plate of <b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish Ham, Jamon from Teruel</a></b> in particular.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">That’s all!
Very easy, isn’t it? We have more garlic
tapas recipes ready, but you have to wait until next Tuesday. </span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-33554227843607470642012-06-01T12:49:00.001+02:002016-05-26T20:05:06.287+02:00Spanish Chorizo: spicy red sausage<br />
<div class="MsoNormal">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="http://antoniomata.com/gb/1567-casa-mata-cured-meats" target="_blank">Chorizo</a> </b>is
one of the most famous sausages of <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>. Picante (spicy) or Dulce
(sweet), there are many types of<b> Chorizo</b>. Each region or village makes it in
its own way, with different ingredients and quantities, but basically is a red
pork sausage with paprika and garlic. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">You can
find <a href="http://antoniomata.com/gb/" target="_blank">Chorizo curado (cured) or fresco (fresh)</a> in every store in <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place>.
Cured is not cooked normally, but fresh is used to accompany a lot of dishes
and recipes (always grilled or fried). Many times a group of friends meet in
the countryside or the beach to have a good meal cooking grilled<b> chorizo, chuletas
(pork chops), sausages, black pudding</b>… As in the photo<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xcejgDRgPYSiRrGltUQxqPe72KAsp3lnioy44xNJoHyNh5jIQBpbmI15sPwWpITHoYkW-XYTScI4ev9N2BmHTT2dwYjgUKbuDbP4cxDazlSQpqrHPll_hPviGSY8HyJGegFvG97Emymd/s400/Antonio+Mata_chorizo_barbacue.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">There are
more types of <b><a href="http://antoniomata.com/gb/1567-casa-mata-cured-meats" target="_blank">chorizo</a></b> in the world: <o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Portuguese
chouriço:</b> pork, fat, wine, paprika and salt. Stuffed into natural casings and
slowly dried over smoke.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Mexican
chorizo:</b> similar to fresh uncooked Spanish chorizo, it’s made from fatty pork,
but you can find beef, vernison, kosher or vegan versions. Secret ingredient:
chilli peppers.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Brazilian
linguiça:</b> chouriço refers to blood sausage, and linguiça to a normal pork
sausage.</span></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">Puerto Rico
and </span><st1:country-region style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:place w:st="on">Dominican Republic</st1:place></st1:country-region></b><span style="font-family: "georgia" , "times new roman" , serif;"><b>:</b>
smoked, well-seasoned sausage very similar to the smoked Spanish version.</span></li>
<li><st1:place style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB"><b>South America</b></span></st1:place><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"><b>:</b> deep red colour mixture of chopped pork meat, pork fat, salt, pepper
grains, cinnamon, achiote and other spices.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Goan
chouriço:</b> Indian chorizo is a legacy of Portuguese community. It’s a deep red
por sausage links made from pork, vinegar, chilli, garlic, ginger, cumin,
turmenic and other spices, and is extremely hot.</span></li>
<li><st1:country-region style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><span lang="EN-GB"><b>Philippines</b></span></st1:country-region><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"><b>:</b> Chorizo-making has a long
tradition in the <st1:country-region w:st="on"><st1:place w:st="on">Philippines</st1:place></st1:country-region>,
with each region having its own speciality. This type of sausage is cured and
available in the Spanish style.</span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">But how
many types of chorizo are in <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>?
Well, each region, village or family has its own way to make chorizo. There are lots of different recipes. We’re
going to see a few of them: <o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dry Spanish Chorizo</b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Cantimpalo:</b> typical from Salamanca, Segovia and Valladolid
in Castilla y Leon region.</span></li>
<li><st1:place style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:city w:st="on"><span lang="EN-GB"><b>Pamplona</b></span></st1:city></st1:place><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"><b>: </b>similar to Italian salami, but
with less fat.</span></li>
<li><st1:country-region style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:place w:st="on"><span lang="EN-GB"><b>Leon</b></span></st1:place></st1:country-region><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"><b>: </b>contains a lot of garlic and its
flavour is really hard. It can be cooked.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Leon
Herradura:</b> made with the famous Pimenton de </span><st1:personname productid="la Vera" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on">la Vera</st1:personname><span style="font-family: "georgia" , "times new roman" , serif;"> (type of Spanish paprika), normally in the
shape of a horseshoe.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Soria:</b>
Thick large brick like paprika flavoured, made from meaty chunks of pork loin.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Blanco
(White):</b> made with pork loin, garlic and spices and white colour, similar to
Italian soprassatta but with its distinctive aroma.</span></li>
</ul>
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<img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio52XP20tIkuDSObu1mbmjVD2mrCTFSeY56b0p5gTh4Ow-esJ9DrfnGrbzt059wjSyWV2Hi2ZEHuzo3LEKX9ue5pM289L-KyiWKchHEElrRN6zJsUlva9Z7iJQQU6_5z6c_PdiF2ccgoCs/s400/JE+Rubielos+Casa+Mata_CHORIZO+EXTRA.jpg" width="400" /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Semi-cured
Spanish Chorizo</b><o:p></o:p></span></span></div>
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<ul>
<li><st1:city style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:place w:st="on"><span lang="EN-GB"><b>Bilbao</b></span></st1:place></st1:city><span lang="EN-GB" style="font-family: "georgia" , "times new roman" , serif;"><b>:</b> naturally air-dried sausage made
from pork and well-seasoned.</span></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">Pirineo (</span><st1:place style="font-family: Georgia, 'Times New Roman', serif;" w:st="on">Pyrenees</st1:place></b><span style="font-family: "georgia" , "times new roman" , serif;"><b>):</b> really hard and smoked.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Teruel</b>:
<a href="http://antoniomata.com/gb/1567-casa-mata-cured-meats" target="_blank">hard spicy red sausage.</a> Teruel is maybe the capital of chorizo and pork in </span><st1:country-region style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region><span style="font-family: "georgia" , "times new roman" , serif;">. Many
people thinks that the best Spanish ham and sausages or chorizo come from
Teruel.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQPkIIjW5_BXvr1VAqWzzqN4BzrGp7owOxQb8uazikAP3m4DelQ9cxvSVmrl9DPaBPP1woHIULWc_hgarIX1K-NODfvNvrbNB5v8mxUEH7ZXC2xpGBwZWJterjUIBXBhSHrcg_jvcPnLn/s1600/JE+Rubielos+Casa+Mata_CHORIZO+PICANTE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQPkIIjW5_BXvr1VAqWzzqN4BzrGp7owOxQb8uazikAP3m4DelQ9cxvSVmrl9DPaBPP1woHIULWc_hgarIX1K-NODfvNvrbNB5v8mxUEH7ZXC2xpGBwZWJterjUIBXBhSHrcg_jvcPnLn/s400/JE+Rubielos+Casa+Mata_CHORIZO+PICANTE.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">One thing
is sure, there are many types of<b> <a href="http://antoniomata.com/gb/1567-casa-mata-cured-meats" target="_blank">chorizos and sausages</a></b>, especially in <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place>,
and all are delicious, but <a href="http://antoniomata.com/gb/1567-casa-mata-cured-meats" target="_blank">the best is from <b>Teruel</b>:</a> land of chorizo, Spanish
ham and all kind of pork meats. </span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-5379547691785060782012-05-28T13:12:00.001+02:002016-05-26T20:06:42.685+02:00Documentary 'Sólo Ibérico' english version: everything about Black Iberian pig<span style="font-family: "georgia" , "times new roman" , serif;">Black Iberian pig is the most important reason for the high quality of <a href="http://antoniomata.com/gb/" target="_blank">Spanish ham (jamon)</a>. This race has a great capacity to accumulate fat under it skin and muscular fibres. This fat is what produces that typical white streaks that make its <a href="http://antoniomata.com/gb/" target="_blank">hams so special. </a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://vimeo.com/user11470532" target="_blank">Spanish Association of Pure Select Iberian Pig Breeders</a> gives us this fantastic documentary about Iberian pigs. Enjoy it!</span><br />
<br />
<a href="http://vimeo.com/42771681">http://vimeo.com/42771681</a>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-70993798127922370192012-05-25T12:30:00.000+02:002016-05-26T20:09:44.885+02:00Three quick Spanish ham tapas recipes for frenzied moments<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Tapas</b> are
to be quick in fact. Today we want to inspire you to cook three quick and easy
tapas recipes. <b>Tapas </b>are something different that could help you to impress
your friends and guests, even more with <b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish ham</a></b>. These tapas can take no
more than 15 minutes to be cooked and served, so is a perfect option when we
don’t have enough time to cook.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>THE
FANTASTIC AND SIMPLY SPANISH HAM TAPA</b><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">In <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region> we
usually start special dinners or events with a plate of hand-sliced jamon. Normally
accompany with other traditional foods: chorizo or spicy sausage, cheese… This
recipe is really easy: buy some <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">hand-sliced <b>Spanish ham</b></a> and decorate a plate
like a star (see photo). Do the same with chorizo and cheese. What kind of cheese? We
recommend <a href="http://antoniomata.com/gb/2437-cheese" target="_blank">Spanish Zamorano ‘Pago Los Vivales’ Curado</a>. Perfect partners. <o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JKTjiGEX8bh95mCcizXQ6mAkaeHGgJgaywhEkKmRSytp7qwG69vdxoD4aTsNhvRCRhbT3C7D28FKYsoWO9SyVuyYpa7-soEeo0LcaVyFRS22zukee0jMb89q2l4ADkwAvtcNlEddYImn/s400/Antonio+Mata_jamon_from_teruel_plate_01.jpg" width="400" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">THE TASTY
TOASTED BREAD SLICES TOPPED </span><span style="font-family: "georgia" , "times new roman" , serif;">WITH </span><span style="font-family: "georgia" , "times new roman" , serif;">SERRANO HAM</span></b></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Slices of
<b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Jamon from Teruel PDO Casa Mata</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Fresh white
bread sliced on the diagonal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tasty <b><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">ExtraVirgin Olive Oil </a></b>(the more the better)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 clove
garlic, in half</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 very ripe
tomato</span></li>
</ul>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83_03quCrQNhyphenhyphenzGyJDpCNKb4AnHXWra2ipqwoLuZkGfRs7viQTOvxb82m9ivhC87s_PQx5PntXauyQI8Srh1IP9dnwgSOWkVHA1pAwqUDNEA5XtDjnaxLFIIeqdMeXZv2hoFu9QoQC13x/s400/Antonio+Mata_spanish_ham_bread.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">First of
all toast bread slices, and rub each slice with garlic and then with fresh
tomato, being generous with the amount on each slice. Spinkle with salt (not
too much, ham is already so salad). Then a trickle of extra virgin olive oil
(we recommend ‘Castillo de Canena’) and a thin slice of our delicious <b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish ham</a></b> in the top.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b>THE REALLY
DELICIOUS AND SPECIAL FLAVOURED GRILLED SERRANO AND MANCHEGO </b><o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Fresh white
bread sliced on the diagonal</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Slices of
<b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Jamon from Teruel PDO Casa Mata</a></b></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/2437-cheese" target="_blank">ManchegoSheep Curado cheese</a> (can use Brie if you like)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://antoniomata.com/gb/2265-aceites-y-vinagres" target="_blank">ExtraVirgin Olive Oil >K Canetera </a></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Balsamic
reduction</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Chopped clove garlic</span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Toast the
bread and spread with balsamic reduction. Drizzle with olive oil and the chopped garlic. Top it off
with a slice of cheese and <b><a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish ham</a></b>. Then grill until the cheese begins to melt and
serve. <o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LOGkMjCyshoFTRHpRMG6zHvC75eiqcV2xrjxTLAi144x9omxYOQW8jC69IQA-bv3eq0DhVCjigmQWgFlplpg6Avtuk6AJYOePqkIKUF8DwYvVLi51o2ifigOCnWE-ZJSfyd2l4lvMbog/s400/Antonio+Mata_spanish_ham_cheese.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Remember to
pair your tapas with a hard <b><a href="http://antoniomata.com/gb/2852-winery" target="_blank">Spanish red wine</a></b>. Everything is better with a good
wine. We have a large cellar for you with all types of wines. Have a look! </span><o:p></o:p></span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-35274782638932683472012-05-18T12:19:00.000+02:002016-05-26T20:11:54.722+02:00Pairing cheese and wine<br />
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Everytime
we taste a cheese think of a situable wine to accompany (at least in <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>). Nothing
is so linked to tradition of cheese as wine and <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Spanish Ham</a>. And seems obvious
that cheese tastes better with wine. Years ago in <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place>, when you went to buy a
bottle of wine, was common to buy a cheese in the same store. <o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnQMu3BSEAWB3SLbboLjeFXnlYTfdsuHq_hXZ27sa9jpGbMfIeO5BxvqZtE41KCaZOC-fNiSBLcZlUF4ciVB9XX1IYzaQqxFwkDjwGeS_rtBq9JXj8gCLqlQ8llJdndlnhme2s0giyGD7/s400/Antonio+Mata_cheese_wine_spanish_ham.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">We’re going
to propose different combinations of cheese and wine, depending on its
composition, texture, age and obviously, flavour. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Normally we
tend to think that a strong cured cheese goes well together with a strong and
potent wine. Not true! A general rule we can follow (contrary to popular
belief) is always offset a sharp cheese with sweet or aromatic wine. As well,
is really good to pair acid and fresh wines with fatty cheeses.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3TpVqqHRkPii2BjUkSwVlY9WxC1Md1K64Ol7wXOJkcV_o-gyMFBAcGbdF3hWrhFdPG8rx7M98KJjTciA_LuepxbmD_He7BCxxyHjNLWs2l8TPuwiHPjL5tVxVOvl2cGtJiGrYSluGsIn/s400/Antonio+Mata_cheeses_02.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Here we go!<o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sharp
cheese (old </span><st1:city style="font-family: Georgia, 'Times New Roman', serif;" w:st="on"><st1:place w:st="on">Gouda</st1:place></st1:city><span style="font-family: "georgia" , "times new roman" , serif;">,
Parmeggiano, ‘Bajoragon’ aged cheese): Syrah and Zinfandel red, strong bouquet
and sometimes smoked.</span></li>
</ul>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Aged or
cured sheep cheese (<a href="http://antoniomata.com/gb/2437-cheese" target="_blank">Zamorano ‘Pago Los Vivales’ Curado</a>): Oporto Tawny, if we
want a white, Gewurztraminer, low acidity and extremely aromatic. Regarding
reds, Syrah or maybe Merlot, very aromatic.</span></li>
</ul>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mild sheep
cheese (‘Don Luis’ rosemary): Pinot Noir, no tannin and aromatic. With really
smooth cheeses, even a Riesling, a bit of acidity and very aromatic. You can
choose Gramona Riesling.</span></li>
</ul>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Semi-hard
cheeses or not excessively strong (Brie, Tetilla, Idiazabal, Emmental,
<a href="http://antoniomata.com/gb/2437-cheese" target="_blank">Semi-hard ‘Rubielos’</a>): Tempranillo, as Pago de los Capellanes 2007.</span></li>
</ul>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Fresh
cheese (Arla Avarti): Champange, Spanish cava or Riesling, a bit of acidity and
aromatic, as Gramona Brut Imperial.</span></li>
</ul>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Goat cheese
(<a href="http://www.blogger.com/goog_703489583">Puro de Cabra ‘</a></span><st1:personname productid="La Cabrita" style="font-family: Georgia, 'Times New Roman', serif;" w:st="on">La Cabrita</st1:personname><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.antoniomata.com/pure-goat-cheese-la-cabrita-p-442.html" target="_blank">’</a>):
Sauvignon Blanc, aromatic and acidity, as Gramona Gessami.</span></li>
</ul>
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<a href="http://www.antoniomata.com/pure-goat-cheese-la-cabrita-p-442.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjeHw4QOBEYxenETenc1o6Bll_pWxIB7qotf0OfEKqMOveAN7osrz23VTI2gt5k5y9IqGYBmEauGWmgJF0SRWKXq-_765a5mpbpWe6ptgTArJAtxUby2g-pQJezy1m1LEnG09XnK0NmzC/s400/Antonio+Mata_Queso+Puro+Cabra+La+Cabrita+Servilleta.JPG" width="400" /></a></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">To all kind
of cheese: if we want a grape that goes relatively well with any cheese, you
can choose the Viogner, medium acidity and a great bouquet range.</span></li>
</ul>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">That’s all!
Hope to help you to enjoy this ancient tradition of pairing cheese and wine. In
<st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>,
we always add our <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">superb Spanish Ham</a>, especially with our loved <a href="http://antoniomata.com/gb/1318-own-production-ham-" target="_blank">Jamón fromTeruel.</a><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Bon
appetit!</span><o:p></o:p></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">via @Vinnum</span></div>
Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-51138127122706863882012-05-11T12:34:00.000+02:002012-05-11T12:34:26.268+02:00How to cut cheese: ways, types and tools<br />
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Cheese</b> is one of the
products we love, because is the perfect partner for the <b><a href="http://www.antoniomata.com/jamones-y-paletillas-loncheados-c-88_91.html?language=en" target="_blank">Spanish Ham</a></b> (but <a href="http://www.antoniomata.com/wines-red-wine-c-81_83.html" target="_blank">red wine</a> as well). As you know, there are so many varieties and sometimes is
difficult to know how cut and serve each one properly.<o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>First of all, a bit of
History about cheese: </b><o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.antoniomata.com/cheese-c-92.html" target="_blank">Cheese</a></b> is one of the
oldest foods of mankind. The ancient Greeks believed it had healing properties.
Attila ate <b>cheese</b> made from mare’s milk. And the Romans, great cheese
manufacturers, extended its consume and tradition around the Empire. <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Throughout History, man
had devises several ways to make cheese, different tastes and textures.
Nowadays, many cheeses are made using traditional methods, but the process has
been improved thanks to technical developments. <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cheese is only the remaining
solid matter when you remove milk serum, by pressure or cooking. All cheeses
are made from milk, whether cow, goat, sheep (really good in <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place>) even donkey. You know that
famous Cleopatra’s story, don’t you?<o:p></o:p></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4v5UswJ5A_U8SWDb5m9JyewsIc-gHvIi2Miu0VOdoGGO_w7l3CDulENQgPtOcdcDYqYYBDnfQ-Xq_SsSjzOIZBlAND9N9k0LAaxPYEXyQ86r3OkxJncki6OMIpfZkuHefd7Jkf3MP42N/s400/Antonio+Mata_pago+los+vivales_cheese.jpg" width="400" /></a></div>
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<br /></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Well, and<b> how to cut
<a href="http://www.antoniomata.com/cheese-c-92.html" target="_blank">cheese</a>?</b><o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cheeses have different
shapes and sizes, and it’s not easy to know how to cut each type. To avoid
unnecessary waste and make each piece more appetizing, it’s interesting to use
a proper technique for each one. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Soft
cheeses (round or square), and the moldy, have to be cut into small pieces. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Cylindrical
cheeses are cut in two parts. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Those
roll or bar-shaped have to be cut into individual slices (thicker or thinner,
depending on the guests).<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">If
it’s a ball, first split in half, then cut a hexagonal piece, and from this you
can make slices.<o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ok! It seems easy. But,
<b>what about tools for cut <a href="http://www.antoniomata.com/cheese-c-92.html" target="_blank">cheese</a>? </b><o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">All cheeses can be cut
with a knife (obviously), but according to their consistency and texture is
more appropriate to use a special cutting tool. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">The
extra hard cheeses can’t be cut into sliced, it’s better to break them. Is
necessary a small short knife. The tip should be applied to the cheese and as a
lever to cut it down. <o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgw0nlNaNNOus1KcDqE_YQT8KoiL3VHzBhezHgghyc9oW4PvXhEgTaudDhhyMpOoJPs8qp35dCakAe53ty5wWf7PyfNrJDus2kr9djORNGbQqO0yIDHDX2Lwer1X0Hc9qbHuBgREVI1Lfi/s320/Antonio+Mata_cheese_grater_03.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><br /></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><br /></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">For
cutting large <b>cheeses</b> is used a strand wire. First crust is marked for strand
wire slides easily. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Moldy
semi-rigid, which normally are brittle, are also cut with a strand wire. Tip: cut
it right out of the fridge (the hotter, the softer). <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">To
slice moldy rigid, <b>cream</b> or roll <b>cheese</b>, use the bow. In this case, the strand
wire is fixed in a carrier. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">Hard
cheeses can be cut with a palette knife. But they are small normally, so if is
a large cheese, use a big knife with a wide blade. <o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqG4Xb20OY-ol2FpmRwjgjh6uoviODhgtlsiifU3AM1gIk_k97D364XJTiT5Gf8KNIPtM1WxOj3rSlczsvHxyt4t1M5gsnUzLIhXOJYxwpjoWFcgZi51dFaW4bjT2FbsxTxxLd77XGch1/s320/Antonio+Mata_cheese_grater.jpg" width="320" /></a></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">There
are special knifes with two tips, for small pieces and soft <b>cheeses</b>. With this
tool you can serve directly to the plate. Tip: normally dull knives cut better
than the sharp. If heated slightly (eg by soaking in hot water) the blade will
slide by the cheese as it was butter. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;">The
‘<b>girolle</b>’ is a tool with a wood round base and a blade attached to a shaft at
its top, which allows to make rosette-shape pieces. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB" style="color: #333333;">- </span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><b>Graters</b>
are useful for skim hard and extra hard cheeses. For rigid is better to use
small holes graters, to make thin strips. For semi-rigid is more appropriate to
use large holes graters, resulting larger cheese strips. To grate cheese,
electric grinders can also be used. <o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/?language=en" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhDRoZbCb5AUsKELdWuIAkPsPhYetZReyBQiLaauGwk0wAt5pVygwkyHKu9Z2sblAFOUmq8AyfLF9mVoUsNyYKbX_GsSkoPZts43i9MwunyflkeOeK46S8ZAdhf_vMCE9i7vgKpRksYPR/s320/Antonio+Mata_cheese_grater_02.jpg" width="233" /></a></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #333333;"><o:p><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></o:p></span><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;">We hope have helped you to
know more about </span><b style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.antoniomata.com/cheese-c-92.html" target="_blank">cheese</a>.</b><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;"> We recommend one of the best </span><b style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.antoniomata.com/pago-los-vivales-reserva-sheep-cheese-p-257.html" target="_blank">Spanish cheeses: Pago LosVivales</a></b><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;">. Cheeses of sheep milk, from tender to very cured, they are a tasty and
really high quality delicacy. Remember: you can eat just </span><a href="http://www.antoniomata.com/pago-los-vivales-semicured-sheep-cheese-p-259.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank">cheese</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;">, or with </span><a href="http://www.antoniomata.com/hams-and-paletillas-sliced-c-88_91.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank"><b>Spanish Ham</b></a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;"> and a good </span><b style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.antoniomata.com/hams-and-paletillas-sliced-c-88_91.html" target="_blank">red wine</a></b><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;">. </span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-36883815905899013942012-05-04T13:35:00.000+02:002012-05-11T09:47:41.153+02:00Serrano Ham with Crusty Tomato Bread<br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span style="font-weight: normal;">This is one of the most typical </span>tapas in Spain<span style="font-weight: normal;">. Sweet tomato with a little bit of garlic, all spread on bread is perfect for some slices of </span><a href="http://www.antoniomata.com/casa-mata-do-teruel-sliced-ham-maza-p-343.html" style="font-weight: normal;" target="_blank">Spanish Jamon</a><span style="font-weight: normal;">. Let's see how to prepare it, it´s so easy! </span></span></h1>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b>INGREDIENTS</b> (for 12 servings)</span></div>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">12 plum tomatoes (they are called 'plum' beacuse this type of tomato is smaller and has less water. Kind of dry. But you can use any type of tomato)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons oregano</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 teaspoon salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 spoons garlic oil (oil has been infused with fresh garlic)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 whole-grain baguette (cut in 24 slices)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 ounces<b> <a href="http://www.antoniomata.com/sliced-acorn-reserve-iberian-ham-hub-p-333.html" target="_blank">thin sliced Spanish Ham</a></b> (for expample: <b><a href="http://www.antoniomata.com/casa-mata-do-teruel-sliced-ham-maza-p-343.html" target="_blank">Jamon from Teruel, really fantastic</a>!)</b></span></li>
</ul>
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<img alt="Tomato with garlic on a bread slice" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQECXJEKu8JGsLCgaMNFCaN55L3mVofl0aSdZJLAOKwLeJwyOb9wsM1cWhoX8QrryPAP9u1rQ1H6-1kbZD7dKd1YwxajCM8lnlt1TVR-vbhXq_cZsNPAFJw_oHzBm_vbO2LngedkCn9Zx/s400/Antonio+Mata_bread_with_tomato_sauce_and_spanish_ham_jamon_01.jpg" title="" width="400" /></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b>PREPARATION</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preheat oven to 150ºC and coat a large rimmed baking sheet with oil. Cut tomatoes in half lengthwise and place on the baking sheet. Sprinkle all with oil (<a href="http://www.antoniomata.com/oils-vinegars-and-balsamics-c-87.html" target="_blank">extra virgin olive oil</a> is quite better), some oregano and salt. Roast for 1 hour. </span><span style="font-family: Georgia, 'Times New Roman', serif;">When finish with the oven, coarsely chop the tomatoes and transfer to a bowl to serve (all juices included).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>To serve in tapas</b>: preheat oven to 180ºC. Place bread slices on a baking sheet and brush with garlic oil. Bake 3 minutes (maybe 4) per side. Let cool slightly. To serve, arrange bread and <a href="http://www.antoniomata.com/casa-mata-do-teruel-sliced-ham-maza-p-343.html" target="_blank">ham</a> in a big plate and the bowl of tomato for spreading. Also, you can chop some garlic and spread on the tomato mixture. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">That's all! Enjoy this <b>delicious tapa</b> <a href="http://www.antoniomata.com/hams-and-paletillas-sliced-c-88_91.html" target="_blank">with the best Spanish Jamon.</a></span></div>
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<a href="http://www.antoniomata.com/?language=en&zenid=fkavknnft95qcab50ktgmcf9s0" target="_blank"><img alt="Spanish Jamon from Teruel on a bread slice with tomato and garlic sauce" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJtMmGur9jP2n7T4JKaEhNZC7OZbhZ3sb5k7hJcoZhvRi9pfsHZ2IzlzcYIj1Dh4TYy5GucZ8RNj_AuB_1dobJXbCBxlF8yGsgBxoHQDAjuP8kPELe5kOdhPstnBNnL_C1za1JaMNwToH/s400/Antonio+Mata_bread_with_tomato_sauce_and_spanish_ham_jamon.jpg" title="" width="400" /></a><span id="goog_1780397579"></span><span id="goog_1780397580"></span><a href="http://www.blogger.com/"></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-35771363548524639432012-04-27T13:05:00.000+02:002012-04-27T13:05:06.396+02:00Study of the benefits of Spanish Ham in a group of nuns<span style="font-family: Georgia, 'Times New Roman', serif;">The Spanish
doctors Avelino Ortiz and Enrique Macia, started a study in 1991 about the
<a href="http://www.antoniomata.com/?language=en&zenid=at1qosdd7imn57ndefd4kiebt5" target="_blank">health benefits of the Spanish ham (or Jamon)</a>. It was really known in <st1:place w:st="on"><st1:country-region w:st="on">Spain</st1:country-region></st1:place>
due to they used a group of cloistered nuns as one of the studied population.</span><br />
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<a href="http://www.antoniomata.com/?language=en&zenid=at1qosdd7imn57ndefd4kiebt5" target="_blank"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ4yghYqMP4zp2wNgpHq-FUnfjd2a5G-aUTQgwrti16XWSDCF9RmCpwPylS1spL82dGPgdWoygCnbniDM3Cm5iFDhtYjf6pu7G9XfDz9gWOCRhcKhuIx4gyxL-mqV5CnW5-YZSdJaDCFw/s400/Antonio+Mata_Iberian_pig_02.jpg" width="400" /></a></div>
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<span lang="EN-GB" style="font-family: Georgia, 'Times New Roman', serif;">The study
revealed that “when people follow a balanced diet, <a href="http://www.antoniomata.com/?language=en&zenid=at1qosdd7imn57ndefd4kiebt5" target="_blank">Iberico pork</a> is not
detrimental at all, and help to keep blood lipid levels in reliable figures for
cardiovascular health. Eating Iberico pork also improves Vitamin C levels
(antioxidant) and decreases the possibility of thrombosis”.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Georgia, 'Times New Roman', serif;">The study
was conducted with a thesis, over three different groups: 19 post-menopausal
women, 18 men and 18 women with over 250mg cholesterol levels, and 27
cloistered nuns.</span><br />
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<a href="http://www.antoniomata.com/?language=en&zenid=at1qosdd7imn57ndefd4kiebt5" target="_blank"><img border="0" height="607" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITr8WpwX0KJSKyfSyP3M8DJywNNThMRvfifKWIjdH-3-1W3JI7vkP9QAFoD9jbvJjCmZOO502-uU8IBH8Hi-NTCPUBIFAUEXhvLkF29FmgyXmwiEkpXyk42cvQSptsCrFM_vclTj_B84s/s640/Antonio+Mata_pork_health_benefits.jpg" width="640" /></a></div>
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<span lang="EN-GB" style="font-family: Georgia, 'Times New Roman', serif;">We can find
the conclusion that <a href="http://www.antoniomata.com/?language=en&zenid=at1qosdd7imn57ndefd4kiebt5" target="_blank">Iberico pork (because of oleic acid) and Spanish Jamon, Iberico or Serrano</a>, are really healthy and particularly suitable for diets with hyperlipidaemia and for people who are
suffering arteriosclerosis. <a href="http://www.antoniomata.com/?language=en&zenid=at1qosdd7imn57ndefd4kiebt5" target="_blank">Pork and Jamon are part of the famous Mediterranean diet</a>.</span></div>
<o:p></o:p>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0tag:blogger.com,1999:blog-5226375107140136102.post-5637297504920919752012-04-20T12:09:00.005+02:002012-04-20T12:09:59.454+02:00Types of Spanish Iberico and Serrano Ham<br />
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<span lang="EN-GB"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.antoniomata.com/index.php" target="_blank">Jamon (Spanish for ham) Iberico or Serrano is in addition to caviar,foie and black truffles,</a> the fourth finest and valued flavour in the world, as
ensuring the best chefs and experts. The exclusivity of this food, only made in
some regions of <b><st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>,</b>
perfect because of its climate, tradition and know-how, makes it one of the
most sought after and asked for. A truly <b>gourmet delight</b>.<o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/index.php" target="_blank"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoajVstpGEia38b_ZqalFhFy99W89cxMH3V9N0ALd9YUtJeLjQD2rpNZakLuJdCkto1lVu3uuwUydykvOTDIAjVOpvQfbRGxKHj01b3uwsXgfWb8hYwN5P_NotjZo0SZ_WOkoqkjbFgWX/s400/Antonio+Mata_jamon_from_teruel_plate_01.jpg" width="400" /></a></div>
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<span lang="EN-GB"><span style="font-family: Georgia, 'Times New Roman', serif;">But, what do we know about the different <b>kinds of Jamon</b>? What is exactly
a <b><a href="http://www.antoniomata.com/index.php" target="_blank">Jamon Iberico or a Jamon Serrano? </a></b>Well, the biggest difference is in the
feeding of the animals, and the types of pigs. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Georgia, 'Times New Roman', serif;">Mainly we can find two breeds of pigs in<b> <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region></b>:<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Black Iberian: </b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">This legendary
and select race has many qualities, including a great capacity to accumulate
fat under its skin and between the muscular fibres. This is what produces the
typical white streaks that make it special. It’s the only breed <a href="http://www.antoniomata.com/index.php" target="_blank">used to makeIberico ham. </a>Only in some cases, pigs grow and live freely in the dehesa
(meadow), where they can run and do exercise, what is perfect for the hams. <o:p></o:p></span></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>White pig:</b> is a cross between Large
White and Landrace (mother side) and Duroc breed (father side). These races
allow to obtaining quality hams with low levels of dietary cholesterol (high in
unsaturated fats and low in saturated fat). It’s used to make <b>Serrano ham. </b><o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/index.php" target="_blank"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZHXBIAcg5Z1ghQHgIZ4rkwprfrM4771q7eOhcMR5Nv6cfFrqAy5Yvl3_Y1LdSbB3ug6A4xV1yem1LHyNBJx2znoODYVhdr3Ei5Th8F0AqOdYop2BYN1QuIVhms8tLTSguQXSnZSWT9rK/s400/Antonio+Mata_White_Spanish_pig_01.jpg" width="400" /></a><span id="goog_337676190"></span><span id="goog_337676191"></span><a href="http://www.blogger.com/"></a></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">So, from the back leg of a <b>Black
Iberian pig</b> we can make: <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB">-<span style="font-size: 7pt;"> </span></span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://www.antoniomata.com/index.php" target="_blank">Jamon Iberico de Bellota(Spanish for acorn): </a>is the top grade of Spanish ham. Bellota<b> </b>means that the
pig has been fed exclusively on a diet of acorns and herbs. This feeding gives
the hams a very rich flavour and smooth texture. These hams need to be cured
for at least 24 months. <a href="http://www.blogger.com/goog_337676242">The world most famous brand is </a><b><a href="http://www.antoniomata.com/index.php" target="_blank">Joselito. </a><o:p></o:p></b></span></span></div>
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<a href="http://www.antoniomata.com/index.php" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2nju8VS18_AZqVcfkw31L9UKJolR1czaT2i-qhwLqb8f2ZjSqSp0abM1npNEm5J2dvgTZ1mlpwp32rtJBByQIIECjIPQhj9fhYzD6S6m2j2rrSOYYxUXk1gfi5WEqa9tDTb2qKRi6C15/s400/Antonio+Mata_jamon_Joselito_ham_sliced.jpg" width="300" /></a></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB">-<span style="font-size: 7pt;"> </span></span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://www.antoniomata.com/index.php" target="_blank"><b>Jamon Iberico de Recebo</b>:</a>
the pig has been fed a mixed diet including both acorns and compound feed
(cereals mainly). The hams take some flavour of the acorn, but with less
intensity. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-GB">-<span style="font-size: 7pt;"> </span></span><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://www.antoniomata.com/index.php" target="_blank"><b>Jamon Iberico de Cebo</b>:</a>
pigs raised in a compound feed diet. Anyway, the breed makes an excellent ham
even without the acorn diet, with a very smooth texture and good flavour. <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">And from the <b>back leg of a White
Spanish pig</b> we can make: <o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://www.antoniomata.com/index.php" target="_blank"><b>Jamon Serrano:</b> </a>this
indicates that the pig has grown (and the ham has been made) in a mountain
range, so is used to indicate a wide range of hams. The salting and curing
process is the same as for the Iberico ham, but usually for less time. Flavours
range from mild and full flavoured, excellent as well. Jamon Serrano is the
staple of most <b>Spanish </b>families and restaurants and accounts for 90% of ham
production in <st1:country-region w:st="on"><st1:place w:st="on">Spain</st1:place></st1:country-region>.
<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://www.antoniomata.com/index.php" target="_blank"><b>Jamon from Teruel:</b> </a>this
refers to a <b>PDO (Protected Designation of Origin by EU Authorities) </b>type of ham
made exclusively in <b>Teruel,</b> a region with perfect conditions, including
climate, for raising pigs and curing process. Jamon from this area has an
special flavour, highly valued and appreciated by top Spanish chefs, who often
use it in their recipes and restaurants. PDO Council lays down rules that
ensure the high quality of this ham. There are really strict rules for growth and
feeding pigs, for the curing process, even for the altitude (<st1:metricconverter productid="800 m" w:st="on">800 m</st1:metricconverter>.a.s.l.) and the
geographical area at which the hams are to be made. There are many brands and
small companies of <b><a href="http://www.antoniomata.com/index.php" target="_blank">Jamon from Teruel,</a></b> but undoubtedly, the most recognized for
its quality and special flavour is <b><a href="http://www.antoniomata.com/index.php" target="_blank">Antonio Mata. </a></b><o:p></o:p></span></span></div>
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<a href="http://www.antoniomata.com/index.php" target="_blank"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTSgEk2JV5ZwfpYt-XfvV4LxzUUxq0YKY8gDIPTBeIjo4AFNOAQbblD2Z9zQ64GQxuFysdpAvDwlPFaewmFotVJleYg0pG0d5zRyaOT1vlARZc3cnQjC9LvBlc1ZkCABzKzCl0PVoWSJK/s400/Antonio+Mata_jamon_from_teruel_bonein_01.jpg" width="400" /></a><span id="goog_337676264"></span><span id="goog_337676265"></span><a href="http://www.blogger.com/"></a></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">And what is a <b>Paleta</b>? Simple: a Jamon
is made from the back leg of a pig. The <b><a href="http://www.antoniomata.com/index.php" target="_blank">Paleta or Paletilla</a></b> is made from the
front leg (shoulder cut). Obviously the Jamon has more meat than the Paleta
because the size difference, as it’s smaller (but less expensive). <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">We hope helped to tell the different
types of <a href="http://www.antoniomata.com/index.php" target="_blank"><b>Jamon </b>and its qualities for your <b>next purchase</b>. </a></span><span style="font-family: Arial;"><o:p></o:p></span></span></div>Antonio Matahttp://www.blogger.com/profile/15875467805869500852noreply@blogger.com0