Spanish Tapas: a whole world

Nowadays the Spanish term tapa is known around the World. We usually eat tapas at trendy Spanish restaurants, which are springing in many countries as UK or USA. Spanish food is in vogue, because of its simplicity, its healthy ingredients, and above all, its flavours: distinctive and strong, but pleasant and delicious.

But we know what really the tapas are? How are the real tapas in Spain? How many types of tapas can we find? Or how the Spanish eat them?

We can define Tapas are titbits eaten with drinks at a bar. Normally eaten before a full meal, but not exclusively, as the custom is to eat them between meals, mid-afternoon, mid-morning, or to brighten up any time at the bar. Or you can simply make a complete meal with them.

The name tapa (cover) is very old, and refers to the slice of bread with jamon that was put on the jars of wine, in the medieval inns, to not enter flies or dust.

What means Tapeo? Tapeo is the Spanish tradition of going out, normally before lunch or dinner, to join friends to drink beer, wine, or a soft drink, while eating some snacks (tapas), to stave off hunger. In many parts of Spain is a tradition going from bar to bar and eat a tapa on each. This is called Ir de tapas. So tapas mix the concept of eating with socializing.

Eating and drinking are complementary: drink stimulates the appetite and aids digestion of some ingredients (such as pepper), and in turn, food helps to lower effects of alcohol.

 

The tapas are cooked in all bars in Spain, so many of them are warm. Each offers different tapas, but some are common and famous throughout the country. That is the case of Tortilla Española (Spanish potato and onion omelette), Patatas bravas (spiced potatoes), Boquerones (anchovies with garlic and olive oil), the fresh Russian salad (potato with vegetables and mayonnaise salad), or Croquetas (croquettes; made of chicken, jamon or cod)

But we can find specialties by region. For example:

-          Galicia, in the northwestern coast, is famous for its seafood tapas, as this area is Europe's largest producer of shellfish. We can try the octopus, prepared in the Galician way. Or the Empanadillas Gallegas (Galician patty with seafood).

 

-          In Andalusia is so typical to order Boquerones en vinagre (anchovies on vinegar with garlic and olive oil), or even Boquerones fritos (fried anchovies), but the star dish is definitely a plate of Jamon Iberico. 

 

-          In Castilla (Castile) there is a strong tradition for tapas of pork. Therefore, we can eat Chorizo (classic Spanish red sausage) or Morcilla (blood sausage). The most famous is the one made in Burgos, with rice.

 

-          Madrid is specially known for tapas, and you can find bars everywhere. Is very common to order Patatas bravas (medium size chunks of fried potatoes in a hot spicy sauce made with chilli), and of course Callos a la madrileña (tripe casserole).

 

-          In Catalonia the Pa amb tomaca (a slice of bread with tomato and garlic sauce), or Escalibada (peppers, aubergines and onions, baked in the oven).

-          Bilbao is famous for its tapas of Bacalao a la bilbaina (fresh cod cooked in the Bilbao way), or Gambas al ajillo (fried prawns out of its shell with garlic and chilli pepper). Everything is always accompanied by local wine, the txakoli.

-          And Valencia, capital of the Mediterranean Diet, you can order any salad with olive oil (very healthy), Clochinas al vapor (steamed clams), or Esgarraet (roasted pepper, cod "esgarrat", garlic and oil; simple but delicious).

 

There are different ways to serve or present a tapa: 

-          A simple normal dish or plate (Jamon, cheese).

-          Small clay casserole or plate (fried Chorizo, Gambas al ajillo).

-          Montaditos: a slice of bread with toppings (Loin with fried onions, Morcilla de Burgos).

-          Pincho: this term is sometimes confusing (depends on the part of Spain), because it can be a small plate (Ensaladilla rusa, Tortilla Española), or in the north it refers to a tapa which all ingredientes are fastened with a toothpick (as Champiñones; mushrooms).

 

-          Banderilla: olives, pieces of peppers, chives and a gherkin all fastened by a medium size stick.

-          Pincho moruno: skewers made with spiced chunks of chicken, pork or beef.

 

The size of a tapa can vary depending on the ingredients, time of day, the area of Spain. The same goes for the price, as some include drinks. Tapas can be found in all cities and bars in Spain, always presented at the fornt desk or bar, to see what they offer.

  

We recommend that in your next visit to Spain do not fail to try and test tapas the more the better. You will find an unlimited source of ideas, ingredients and flavours, as well as friends.

Bon appetit!, or in the Spanish way, Buen provecho!

Spanish Ibérico Ham. The jewel of the Mediterranean gastronomy

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

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

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

Ibérico ham

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

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


Writer – Hrayr Berberoglu

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.

What are the Designations of Origin for hams (jamón) in Spain?.

Spanish PROVINCES

The most demanding distinctive quality mark for food is the Designation of Origin (DO). Products protected under this formula are those whose quality and characteristics are due to their geographical environment with its natural and human aspects, and whose production, processing and manufacture are always carried out within the geographical area from which they take their name.

In Spain, Designations of Origin for our reputed hams are as follows:

• Jamón de Teruel, (Teruel): 
• Los Pedroches, (Huelva):
• Dehesa de Extremadura (Extremadura): 
• Guijuelo (Salamanca):
• Jamón de Huelva (Huelva): 

Teruel province location in Spain

Jamones Casa Mata S.L., our mother company, is located in Rubielos de Mora, (Teruel province). We feed our own pigs in our farms, we sacrifice them and we process and cure its hams, complying with all the standard regulations stated by the Jamón de Teruel Regulatory Council. 

To get further details about:

• Regulatory Council
• Processing Methods
• Pigs origin and breeds
• Total production 
• Exports
• Etc.

You are invited to have a look at the official information given by "FOODS FROM SPAIN"  website dedicated to our Jamón de Teruel, Designation of Origin. 

In our blog, you are welcome to follow this link to one of the posts we have written to describe our delicious Jamón de Teruel.

Jamon de Teruel

Jamón de Teruel is a Designation of Origin protected by the EU, that is the reason why our quality label reads "Jamón de Teruel DOP" in Spanish, or "Ham from Teruel PDO in English language.

 If you want to know more about a protected designation of origin we recommend you to read this post: What is a Protected Designation of Origin by the EU?

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!

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. 

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. 

Spanish municipality Rubielos de Mora (Teruel) is a Cittaslow. Come and enjoy it with us!

The Cittaslow and Slow Food share the same philosophy based on the improving of life quality, enjoying solutions and services that allow people to live in an easy and pleasant way. 
Municipalities joining the association are motivated by curios people of a recovered time, where man is still protagonist of the slow and healthy succession of seasons , respectful of citizens’ health , the authenticity of products and good food, rich of fascinating craft traditions of valuable works of art, squares, theaters, shops, cafés, restaurants, places of the spirit and unspoiled landscapes, characterized by spontaneity of religious rites, respect of traditions through the joy of a slow and quiet living.

The International Association Cittaslow, was founded in Orvieto (Italy) in October 1999.

In March 2008, Rubielos de Mora ,with other six Spanish municipalities, was approved for membership by Cittaslow international. The town has adopted a set of goals and principles to ensure the highest quality of life for local residents and visitors.

One of these goals is follow the spirit of Slow Food, applying the concepts of defending biodiversity, taste education and ecogastronomy at practice of everyday day. 

Rubielos de Mora (Teruel - Spain)

In Rubielos de Mora entire Community, Government and Factories have to follow the philosophy of Slow Food. CASA MATA S.L. facilities located in Rubielos de Mora preserves artisanal methods to keep the traditions of our territory and guarantee the authenticity of their pork meats and hams.

Casa Mata S.L. Facilities

Further information about Cittaslow and Slow Food International can be found at http://www.cittaslow.org, and at http://www.slowfood.com