Artichokes with Cured Ham and Vegetables

We’re going to cook a very easy tapa recipe with a good content of vegetables, which contrast with the ham. This dish you can serve as a starter or tapa, and get to surprise your guests, as it is not very usual recipe.

ARTICHOKES WITH CURED HAM AND VEGETABLES

Photo www.elmundoiberico.com

Ingredients:

• 1 kg artichoke
• 4 slices ofHam from Teruel PDO Antonio Mata
• 1 onion
• 2 cloves of garlic
• 2 carrots
• Mushrooms
• ExtraVirgin Olive Oil
• Salt
• 1/2 cup white wine
• 1 lemon

Preparation:

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.

Chop an onion, garlic, carrots and mushrooms (in quite small dices). Put everything in a pan with olive oil and fry. Cut the cured ham 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.

To serve, put the artichoke hearts and make a little hole in the middle. Fill with vegetables and cured ham. We can add the liquid or sauce remaining in the pan, this will have much flavour.

Recipe based on http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1

Tile of Cream Patamulo Cheese with Crispy Ham from Teruel

Today we will make a recipe using two of the most typical products of Aragon, specifically in the province of Teruel. Patamulo Cheese from Bajo Aragon 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 Ham fromTeruel PDO 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:

TILE OF CREAM PATAMULO CHEESE WITH CRISPY HAM FROM TERUEL

Photo www.elmundoiberico.com

Ingredientes:

• Ham from Teruel PDO by Antonio Mata
• 250 grams Patamulo Cheese
• Pedro Ximénez Reduction
• 2 egg whites
• 20 gr. sifted flour
• 20 gr. butter cream point
• Milk
• Cream
• Butter
• 1 pinch of salt
• Black pepper

Preparation:

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.

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 Ham from Teruel PDO by AntonioMata. We'll leave them until the texture is crunchy. Surely the ham will take longer than the tiles.

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.

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.

See you next Friday with more recipes and tapas!

Recipe from http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1

Spanish Cured Ham tapa recipe by Angela Torres: 'Teruel Sensation of Antonio Mata'

As we announced a few weeks ago, Angela Torres, 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 ​​with Cured Ham from Teruel by Antonio Mata (our delicious cured ham).

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 Spain. 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.

We’re lucky! She explains her tapa recipe for us:

TAPA RECIPE: TERUEL SENSATION OF ANTONIO MATA

Ingredients:

• Whole peeled tomatoes
• Sugar
• Cream cheese
• Cured Hamfrom Teruel PDO by Antonio Mata
• Puff pastry dough
• Sunflower oil
• Balsamic vinegar

Preparation:

Tomato confit: drain the tomatoes and put 3 kg of tomatoes with 1 kg of sugar, leave over low heat until it becomes jam, then let it stand and cool to start doing the cover.

In the center of the plate put some tomato. Place the cream cheese wrapped with CuredHam from Teruel PDO by Antonio Mata. 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).

Cut into chunks the Cured Ham from Teruel PDO by Antonio Mata. We will put in the fryer in very hot oil, and leave it to cool to stay crispy.

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.

This tapa 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​... You just have to complete the assembly.

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 Angela Torres restaurant in Teruel and enjoy all her tapas recipes.

Video: Spanish Cured Ham from Teruel, features and method of manufacture

We know you are really fans of our delicious Cured Ham by Antonio Mata, but do you know how is made? how is better than others? why its flavour is so smooth and tasty?

The Regulatory Council of Ham from Teruel marks very demanding production standards, seeking to keep and improve de highest quality in Spain. Ham from Teruel is an special cured ham, like no equal. Appetizing color and superb flavor.

Find out how we made the best Cured Ham in the world with this video from our YouTube Channel!!

Cured ham and Brie cheese croquettes

Today we propose a recipe that requires some work and preparation, especially for the bechamel. But don’t alarm, the result is superb: Spanish Cured Ham and Briecheese croquettes.

Ingredients:

• SpanishCured Ham from Teruel by Antonio Mata
• Brie cheese
• 1 egg
• Breadcrumbs
• Flour
• Milk
• Butter
• ExtraVirgin Olive Oil

Preparation:

We take a stream of Olive Oil and two dices of butter in a terracotta casserole and wait to melt. Cut the Spanish Cured Ham into small pieces or chunks and add to the casserole. Tip: Cured Ham is fried very quickly, so have it half or a minute.

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.

When mix is hard, we shape the croquettes. Cover them with egg and breadcrumbs and fry in a pan with abundant hot olive oil.

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 Spanish Cured Ham that will give a special flavor.

Tapas: Melon stuffed with Cured Ham from Teruel

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 tapas recipe, really traditional and perfect for summer: Melon stuffed with Cured Ham fromTeruel.

Ingredients:

• 1 Melon
• Sliced Hamfrom Teruel
• 2 tablespoons of Extra Virgin Olive Oil
• 2 tablespoons of toasted pine nuts
• 1 teaspoon of balsamic vinegar
• Black pepper
• Maldon salt

Preparation:

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.

Place the toasted pine nuts in a bowl and mash them a bit. Add balsamic vinegar (may be from Jerez, Spain) and the olive oil. Emulsify.

Cut small slices of Ham from Teruel (could be any Spanish Cured Ham), roll and fill the melon balls.

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. Tip: add just bit of salt, ham is salty in itself.

Enjoy this chilly and delicious tapa. Que aproveche! 

via mis-recetas.org     

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

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

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

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

Practical information:

Tourist office

Oficina de Turismo de Rubielos de Mora.

Accommodation

Casa Mata Apartments

Spanish Cured Ham (Jamón) Tapa´s History

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

Painting of Alfonso X holding a glass of wine and a tapa on top.

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

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

By Laura Checa

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

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

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

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

Ingredients:

- 300 gr of (creamed) cream/creamy chees

- 2 tablespoons basil pesto

- 140 gr of bread sticks

- 90 gr of Ham from Teruel P.D.O. Antonio Mata

- 1 tablespoon walnuts
- Fresh basil

- Extra Virgin Olive Oil >K Canetera by www.antoniomata.com

Preparation:

Mix the cheese and basil pesto together in a small bowl until combined. Finally add  the nuts and chopped basil and  drizzle extra virgin olive oil> K Cañeteros on top. Wrap bread sticks with a slice of ham.

Serve the Bread sticks with cured  Ham from Teruel P.O.D into a tall glass with dipping sauce… And enjoy!

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

Ingredients:

Fruit: 1 peach, 1 pear, ¼ melon

1 handful watercress, or rocket leaves or mint or basil or tarragon

10 slices of cured ham from Spain 

1. Make the peach and ham tapa.

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

2. Make the melon and ham tapa.

Cut the cured ham into half, then quarters and fold until you have made a little bundle.

Take a toothpick and place a watercress leaf halfway up the stem, then skewer a melon slice with it. Repeat until you have used all the melon slices.

3. Make the pear and ham tapa.

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

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

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


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

HOW TO IDENTIFY A HAM WITH "JAMON DE TERUEL" DESIGNATION OF ORIGIN.

Check to see if the hoof is on the ham, the skin has the 8-point star and the word TERUEL heat-branded onto it, and that the band round the hoof has the registry number and stamp of the Regulatory Committee of JAMÓN DE TERUEL.

Don’t buy a pig in a poke! To identify a Jamón de Teruel  P.D.O  ham, check the three signs of its identity:

1. The rind or skin of the ham must bear the 8-point star and the word TERUEL burned into it.

2. A whole ham must always have its hoof. The Regulatory Committee cuts the hoof off all the rejected hams which do not meet the required standards: weight, marbling, months of curing, etc.

3. The hoof must have the band with the registry number and stamp of the Regulatory Committee of the Designation of Origin. This is the product’s ID card, which lets us identify the pig it came from, the farm it was raised on, the abattoir where it was slaughtered, the drying shed where the ham was cured, andother information.

If you buy the ham sliced rather than whole, check that the tray is labelled with the Jamón de Teruel logo.

We need to know how to distinguish a “Jamón de Teruel  P.D.O” from any cured ham from the province of Teruel. Don’t be fooled. Unlike other hams, “Jamón de Teruel P.D.O.” has gone through the strict quality checks established by the Regulatory Committee.

There are many differences between them. First, the whole process of a “Jamón de Teruel  P.D.O” has taken place in the province of Teruel. The pig was born, raised and slaughtered in Teruel, and of course, the ham was cured in one of the province’s 53 drying houses registered with the Regulatory Committee.  In this way the Regulatory committee is able to monitor every aspect of the product and provide complete traceability. None of this information is available for a ham which does not have the Denomination of Origin. Only 1 in 8 hams cured in the province of Teruel is “Jamón de Teruel P.D.O”.

The type of pigs used for Denomination of Origin “Jamón de Teruel  P.D.O ” hams are always from crosses between the breeds Landrace (standard type) and Large White, on the maternal line, and Duroc for the paternal line. This cross produces an exquisite ham, low in salt, high in proteins and low in cholesterol.

Another requirement of the Regulatory Committee is that the drying houses in the province of Teruel must be at least 800 metres above sea level. Teruel hams must be cured for at least fourteen months, although most industrial producers bring hams to the market after a longer curing time, to give the product more flavour and aroma.

After production, the inspectors of the Regulatory Committee of Denomination of Origin check each ham and certify them as suitable for the Designation of Origin with a numbered band and an eight-point star heat-branded onto the skin, with the word Teruel to signify its quality.

Take all these recommendations into account when buying a “Jamón de Teruel P.D.O” ham, and if you want a top quality product, be sure to insist on “Jamón de Teruel P.D.O”, or in other words, ham with a Protected Designation of Origin.

WHY IS HAM GOOD FOR YOUR HEALTH?

The characteristics of the Ibérico pig, with its long legs and strong, are the result of its perfect integration into its environment. The pigs are fed with grass and stubble to wild legumes but, above all, with acorns, which are the high-fat fruits of the holm and cork oaks. 

This natural food from the "Dehesa" is the mean reason for the excellent organoleptic qualities of the pork. These animals are able to store fatty deposits infiltrated into their muscles, making the meat especially moist and tender.

Jamón Ibérico de Bellota (ham) is low in calories and provides many vitamins: B1, B6, B12 and folic acid. It is also rich in vitamin E, calcium, iron, zinc, magnesium, phosphorus and finally, selenium, which has been attributed with antiaging properties. Ibérico bellota ham can be included in low calorie diets.

Iberico ham has a considerable amount of fat with a high composition of oleic acid, typical of olive oil. This makes your body produce more good HDL, at the same time reducing the amount of bad LDL; reducing the risk of illnesses of this type.


(Author: Foods from Spain)

Enjoy Iberico Bellota ham, is delicious and healthy!!

The world of cured hams from Spain is fascinating!, do not hesitate to contact us for any information you might require at clientes@antoniomata.com. We are specialized in Spanish hams: Jamón de Teruel, jamón ibérico, jamón serrano, etc. and we will be delighted to solve all of your doubts. Be welcome at any time!

WE WISH YOU A MERRY CHRISTMAS AND A HAPPY NEW YEAR

Few days to go, and New Year 2012 will be here. With the advent of new year, a new era begins and with it comes new hopes and new possibilities. Every year teaches us some of life's most important lessons, and with that learning we put our step forward into the new year.

Antonio Mata S.L. Your Spanish Gourmet, wish you a Merry Christmas and a Happy New year 2012.

Black truffle tasting menus at "Hotel Los Leones", Rubielos de Mora, Teruel, Spain.

Black truffle and the Rubielos de Mora Saint Mary´s Cathedral

Borage with clams, ham and black truffle

Teruel is the most famous Spanish province speaking about the "black diamond of the gastronomy":  black truffles (Tuber Melanosporum). Winter time is the perfect moment to come and enjoy the excellent and unique gastronomy with this delicacy.

The beautiful village Rubielos de Mora, (Spanish "citta slow") is one of the most reputed areas in Teruel when it comes to black truffles culture and gastronomy: http://www.rubielosdemora.es/

We kindly invite you to discover the " Hotel Los Leones" restaurant, to taste their special menus dedicated to the black truffle during its season: http://www.losleones.info/

Do you love Spanish gastronomy and Mediterranean diet?. Do not hesitate to visit our village and to taste and enjoy the original cook with ham and black truffle. You will never forget it!

In Antonio Mata, we are specialized in black truffles delicacies. For further information and of course if you want to buy truffles, you are welcome to visit our online shop.

Cod with orange, ham and chestnut crust. Gastronomy with Spanish Jamon de Teruel (Ham from Teruel P.D.O).

Ingredients

4 fillet(s) (medium) fish, Cod, Raw  

1 cup of chestnuts

4 slices of ham from Teruel P.D.O 

1 medium orange, finely grated (its juice & peel)  

1 teaspoon herb seasoning blend 

1 tablespoons of fresh parsley  

2 cloves of garlic

1 big onion

2 tablespoons white wine

2 tablespoons Olive oil

Black Pepper and salt to taste

Steps

Preheat oven to 380°F (180ºC)

Saute cloves to garlic and onion finely cut with olive oil , then whisk in the white wine and the cognac stirring for several minutes. Add seasonings to taste. Simmer for 20 minutes.

Simmer the chestnuts with salt for 15 to 25 minutes.

Put the garlic and onion into a bowl and add the parsley, the herb seasoning blend, the orange peel and its juice. Stir and season with salt, pepper and olive oil.

Spray a baking tray with olive oil and arrange the cod fillets on top. Then share the orange mixture between the cod, pressing it over the surface of each fillet, add the chestnuts and the Serrano ham. Transfer to the oven and bake for 15-20 minutes.

Serve the fish with the slice ham from Teruel (P.D.O) and chestnuts.


Our Ham

‘Jamón de Teruel’ is the registered trade mark used by the Regulatory Council of Ham from Teruel, the oldest Spanish cured ham P.D.O. by the EU. 

What is a EU Protected Designation of Origin?

European foodstuffs play an important role in the cultural identity of European citizens and regions. The EU approach includes a strict control system to ensure high quality the European food and drinks.

Designation of origin: is linked to the name of a region, a specific place or, in exceptional cases, a country, used to describe an agricultural product or a foodstuff:

-originating in that region, specific place or country, and

-the quality or characteristics of which are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors, and

-the production, processing and preparation of which take place in the defined geographical area

"JAMON DE TERUEL" is the oldest cured ham´s Spanish Designation of Origin protected by the EU. 

P.D.O. Ham from Teruel EU quality label

Designation of origin vs. geographical indication:

The two types of geographical description are different:

• A PDO (Protected Designation of Origin) covers the term used to describe foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how (such as Jamón de Teruel). 
• A PGI indicates a link with the area in at least one of the stages of production, processing or preparation (such as Turrón de Alicante). 

The link with the geographical area is therefore stronger for PDOs.

Teruel province is considered one of the best Spanish areas to produce delicious cured pork hams because of its orography, climate, large traditions and know how. More than 2.000 people are working for companies related to pork industry in Teruel. 

For any further information about Teruel and "Jamón de Teruel" P.D.O. (Ham from Teruel P.D.O.) you can follow our page : http://jamonibericoserrano.blogspot.com/p/ham-from-teruel-pod.html

"Jamón de Teruel" P.O.D. Regulatory Council official website: www.jamondeteruel.com 

MADRID FUSION 2012, 10th Anniversary. International Gastronomy Summit.

Held under the theme “The Gates of the Future”, the next edition of Madrid Fusión will take place from the 24th to the 26th of January, 2012. In its tenth year, this world-class gastronomic symposium will, once again, deal with new techniques, trends, management and fusion in modern cuisine.

More than 100 prominent chefs from all around the world will participate at this event, and will focus on four thematic  sections: 

1. The Earth, our pantry
2. Trends

3. Techniques.

4. Low Cost management.

Among all of them, we should mention the following names: Heston Blumenthal, Michel Troisgros, Joel Robuchon, together with Magnus Ek, Magnus Nilsson, Seiji Yamamoto, Daniel Patterson, Niko Romito, Paolo Lopriore, Nuno Mendes, Masato Nishihara, Paco Morales, Dani García, Joan and Jordi Roca, Andoni Luis Aduriz, Ángel León…

The Spanish Ham has always enjoyed pride of place in this fair, and as usual it will be the main protagonist of many conferences tastings. 

We invite you to try this Ham and Eggs master recipe by The famous Spanish Chef José Andrés. 

Ham and Eggs by José Andrés. Fuente: Madrid Fusión

Further information about Madrid Fusión Fair 2012 can be found at www.madridfusion.net. 

Antonio Mata will be present, represented by Mr Villanueva, our Commercial Director. Do not hesitate to contact us for any information you might require about the event, tastings, etc.