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Chorizo De Cantimpalos
Chorizo de Cantimpalos is a protected geographical indication (PGI) of chorizo produced in the province of Segovia, Spain. Chorizo began to be produced on an industrial basis in the area of Cantimpalos , with instances of exports (including to Mexico) dating to 1928. The PGI jurisdiction, created in 2008, spans 75 municipalities of the province of Segovia, with factories located in VillacastÃn, La Lastrilla, La Losa, Bernuy de Porreros, Cantimpalos, Valseca, Carbonero el Mayor and Tabanera la Luenga. The ''embutido'' is typically made of 70% pork lean parts; 26% pork fat; 2% salt; 2% smoked paprika, garlic, and oregano; and it is presented in three formats: , , and . References Castilian-Leonese cuisine Province of Segovia {{Meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizos De Cantimpalos (Segovia)
Chorizo (, from Spanish ; similar to but distinct from Portuguese language, Portuguese ) is a type of pork Cured meat, cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermentation (food), fermented, salt-cured meat, cured, smoking (cooking), smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish cuisine, Spanish and Portuguese cuisine, Portuguese are distinctly different products, despite both getting their smokiness and deep red color from paprika, dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilling, grilled, frying, fried, or simmering, simmered in liquid, including cider#Spain, apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
