7/20/2023 0 Comments Salchichon chimex ingredientes![]() ![]() This sausage, produced in Aragon, is also called "hígado de Calamocha" (Calamocha liver), which is named for its lean meat content of pork liver, marjoram, the flower of mace (shell of nutmeg, whose perfume resembles a cross between cinnamon and pepper), black pepper, and white pepper. This sausage then has the original labels affixed which are supplied by the Council of the IGP Designation “Salchichón de Vic” or “Llonganissa de Vic”. It is often presented as "candles" 7-8 cm (2.8-3.1 in) in diameter and with lengths ranging between 50-60 cm (20-24 in). The mixed meat is stuffed into natural casings and then dried for 45 days in the constant breezes from the Sierra de Montseny. The meat, after being chopped, is mixed with diced bacon in order to provide a mixture with a particularly delicate texture and flavor. It is madewith meat from pigs, specifically the most lean: the hams of these animals. The region is located in a passage between the Pyrenees and coastal depression, at an altitude ranging between 400 and 600 m (1300-2000 ft). This sausage is made in the region of the Plana de Vic, in which there are 28 villages included in the area defined for the geographical origin of this sausage. The preparation is very similar to that of all sausages, with the meat mixed with Iberian pork fat, adding black peppercorns, salt oregano, and the resulting sausages air-dried. Iberian salchichón is a variety developed in the areas of Extremadura or Salamanca made with the lean meat of the Iberian pig. In some Latin American countries, some more or less traditional varieties are made, such as in Venezuela there is known the "sausage with pistachio." In Argentina and Uruguay there is a dessert called "Chocolate Salami" ("Salchichón de Chocolate" or "Morcillón chocolate") which does not contain any sausage in the ingredients, but is so named for the shape. In some villages in northern Spain, this is often a product of the slaughter of pigs. ![]() For example, in some villages in Zamora, varieties are developed that combine boar sausage with pork. In Spanish cuisine, this is often referred to as a stuffed sausage made with different meats such as deer, boar, and bear, seasoned with black pepper. Varieties Salchichón de jabalí (Wild boar sausage) It also serves chopped, as a tapa, topped with a small piece of bread. ![]() It is often requested by children for lunch in a sandwich. In Spanish cuisine, this type is not only used in the preparation of sausage dishes, but is widely used as an ingredient of snacks. 2.1 Salchichón de jabalí (Wild boar sausage).En algunos lugares es un producto de la matanza. Existen variedades de salchichón que contienen mezcla de carnes, como cerdo-vacuno, o cerdo-jabalí, venado, etcétera. Toda esta masa picada se deja macerar durante unas 24 horas y después se embute en intestino de vaca o cerdo, colgándolo para su curado, que puede ser «al humo» o simplemente secado al aire, durante algunos días. El salchichón es un tipo de embutido curado de origen griego y romano, es realizado con carne magra de cerdo y algún contenido de tocino, se condimenta con sal y algunas especias tales como pimienta, nuez moscada, clavo o cilantro. In some places it is a product of slaughter. There are varieties of sausage containing meat mixture, such as pork-beef, or pork-boar, deer, et cetera. All this chopped dough is allowed to macerate for about 24 hours and then is put into a cow or pork intestine, hanging for curing, which can be "smoke" or simply air dried for a few days. Salchichón Sausage is a type of cured sausage of Greek and Roman origin, is made with lean pork and some bacon content, is seasoned with salt and some spices such as pepper, nutmeg, clove or cilantro. ![]()
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