Page 57 - Ei 2018-2019 Catalog

Spain
France
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Chorizo is made of chopped pork and pork fat and can be recognized by its distinctive bright red color, caused by the smoked paprika seasoning added to the meat. The type of paprika that is used will create either a picante (spicy) or dulce (sweet) chorizo.
Jamon Iberico de Bellota is the most expensive cured meat, as it is made from special black-hooved pigs that are fed and fattened exclusively on acorns during the final “bulking” stage. These hams
can be aged up to five years and develop a distinctively sweet, nutty flavor and extensive marbling. Jamon Iberico de Bellota should
be sliced thinly and will look similar to prosciutto.
Jamon Serrano is less expensive than Jamon Iberico, as it is made from white pigs and aged for less time. It is still a quality meat and is similar to Iberico de Bellota in appearance and taste, making it an excellent alternative.
Saucisson is a French-style salami
that is reminiscent of Italian
soppressata. It consists of ground
meats – such as pork, beef or duck – combined with herbs and spices, served in a natural casing and sliced.
Pâté is normally made from a combination of ground meats – such as pork, duck, or chicken liver – and vegetables combined with spices,
wines, liquor and nuts. Because of
the many combinations, pâté can vary from silky smooth to course
in texture. Pâtés can be served cold or at room temperature.
Similar to pate, rillettes is a spread that is usually made by slow-cooking meat – commonly pork, duck, goose or rabbit – in its fat until the cut is super tender and can be easily shredded and combined with spices. Rillettes are courser in texture than pâté, but can still be spread on sliced bread or toast. Serve rillettes chilled.
MEAT • MEAT • MEAT