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Lacón Gallego
''Lacón'' is a Spanish dried ham obtained from the shoulders or front legs of the pig. Historically, ''lacón'' has been mentioned in texts since at least the 17th century. ''Lacón galego'' from Galicia, Spain, have a '' PGI'' status under European law. Production of ''lacón galego'' may take place in Galicia, from the rearing and slaughter of the pigs, to the curing of the final product. The actual product is only made with the shoulder, rather than the whole leg, as is usual with other '' jamones'' (hams). The following breeds of pig may be used to make ''lacón'': Celtic, Large White, Landrace or Duroc, and there are two type of ''lacón'', depending on how the pig is reared: *''Traditional lacón galego'' may be called so when the pig has been fed on a diet of only natural feed, e.g. acorns, cereals, chestnuts, and other vegetable foods for ''at least'' the last three months before slaughter. *''Lacón galego'' when the pig has been fed on the feeds authorised ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spain
, image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , image_map = , map_caption = , image_map2 = , capital = Madrid , coordinates = , largest_city = Madrid , languages_type = Official language , languages = Spanish language, Spanish , ethnic_groups = , ethnic_groups_year = , ethnic_groups_ref = , religion = , religion_ref = , religion_year = 2020 , demonym = , government_type = Unitary state, Unitary Parliamentary system, parliamentary constitutional monarchy , leader_title1 = Monarchy of Spain, Monarch , leader_name1 = Felipe VI , leader_title2 = Prime Minister of Spain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Landrace Pig
The term Landrace pig or Landrace swine refers to any of a group of standardized breeds of domestic pig, and in this context the word ''Landrace'' is typically capitalized. The original breed by this name was the Danish Landrace pig, from which the others were derived through development and crossbreeding. The breed was so-named because the foundation stock of the Danish Landrace were specimens from the local, free-breeding, non-pedigreed stock of swine, i.e. the regional landrace native to Denmark. The modern breeds are not themselves landraces, since they are formal breeds maintained through selective breeding rather than natural selection. The establishment and spread of the Danish breed gave the word ''landrace'' to the English language (it had already existed in Danish, German, Dutch and some other Germanic languages). Based on the ''Random House Dictionary''. Sources from the mid-20th century often mean the Danish Landrace swine in particular when referring to "Landrace" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B 
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List Of Hams
This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and jamón serrano. Technically a processed meat, "ham" may refer to a product which has been through mechanical reforming. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. In addition, numerous ham products have specific geographical indication protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the United States. Hams and ham products Bulgaria * Elenski but is a dry-cured ham from the town of Elena in no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated horse chestnuts (genus ''Aesculus'') are not true chestnuts, but are named for producing nuts of similar appearance that are mildly poisonous to humans. True chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family Cyperaceae. Other species commonly mistaken for chestnut trees are the chestnut oak ('' Quercus prinus'') and the American beech (''Fagus grandifolia''),Chestnut Tree in chestnuttree.net. both of which are also in the Fagaceae family. |
Cereal
A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore Staple food, staple crops. They include wheat, rye, Oat, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and Salvia hispanica, chia, are referred to as pseudocereals. In their unprocessed whole grain form, cereals are a rich source of vitamins, Mineral (nutrient), minerals, carbohydrates, fats, oils, and Protein (nutrient), protein. When processed by the removal of the bran and germ the remaining endosperm is mostly carbohydrate. In some Developing country, developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In Developed country, developed countries, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acorn
The acorn, or oaknut, is the nut of the oaks and their close relatives (genera ''Quercus'' and '' Lithocarpus'', in the family Fagaceae). It usually contains one seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. Acorns are long and on the fat side. Acorns take between 5 and 24 months (depending on the species) to mature; see the list of ''Quercus'' species for details of oak classification, in which acorn morphology and phenology are important factors. Etymology The word ''acorn'' (earlier ''akerne'', and ''acharn'') is related to the Gothic name ''akran'', which had the sense of "fruit of the unenclosed land". The word was applied to the most important forest produce, that of the oak. Chaucer spoke of "achornes of okes" in the 14th century. By degrees, popular etymology connected the word both with "corn" and "oak-horn", and the spelling changed accordingly. The current spelling (emerged 15c.-16c.), derives from asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duroc Pig
The Duroc pig is an older breed of domestic pig. The breed was developed in the United States and formed the basis for many mixed-breed commercial hogs. Duroc pigs are reddish-brown and golden yellow, large-framed, medium length, and muscular, with partially-drooping ears. They tend to be one of the least aggressive of all swine breeds raised for meat. Origins and history The breed, one of several red pig strains which developed around 1800 in New England, originated in Africa. One theory is that the pigs were imported from the Guinea coast of Africa at the time of the slave trade. Another suggestion is that the red color came from the Berkshire pig The Berkshire is an English breed of pig. It originated in the county of Berkshire, for which it is named. It is normally black, with some white on the snout, on the lower legs, and on the tip of the tail. It is a rare breed in the United Kin ... from Britain, a breed that is now black, but at that time was rusty brown. Another ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Large White Pig
The Large White is a British breed of domestic pig. It derives from the old Yorkshire breed from the county of Yorkshire, in northern England. History First recognised in 1868, the breed is the progenitor of the American Yorkshire in North America. Characteristics The Large White is a big, white pig, with erect ears and a slightly dished face. Use The Large White is one of the most numerous of all pig breeds, widely used in crossbreeding for intensive pig farming Intensive pig farming, also known as pig factory farming, is the primary method of pig production, in which grower pigs are housed indoors in group-housing or straw-lined sheds, whilst pregnant sows are housed in gestation crates or pens and g ... around the world. It was originally developed as an outdoor breed, but today it is one of those favoured by commercial pig breeders, lending uniformity to pigs produced for meat on a large scale. References {{British livestock, R.2 Pig breeds origina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galicia (Spain)
Galicia (; gl, Galicia or ; es, Galicia}; pt, Galiza) is an autonomous community of Spain and historic nationality under Spanish law. Located in the northwest Iberian Peninsula, it includes the provinces of A Coruña, Lugo, Ourense, and Pontevedra. Galicia is located in Atlantic Europe. It is bordered by Portugal to the south, the Spanish autonomous communities of Castile and León and Asturias to the east, the Atlantic Ocean to the west, and the Cantabrian Sea to the north. It had a population of 2,701,743 in 2018 and a total area of . Galicia has over of coastline, including its offshore islands and islets, among them Cíes Islands, Ons, Sálvora, Cortegada Island, which together form the Atlantic Islands of Galicia National Park, and the largest and most populated, A Illa de Arousa. The area now called Galicia was first inhabited by humans during the Middle Paleolithic period, and takes its name from the Gallaeci, the Celtic people living north of the Douro Rive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celtic Pig
The Celtic pig ( gl, Porco celta) is a breed of pig native to the autonomous community of Galicia in north-western Spain. History Though they were relatively common until the early 20th century, Celtic pigs had nearly disappeared by 1980s. The breed is recovering and there are now more than 2 500 purebred sows. Characteristics Celtic pigs grow more slowly and develop more fat than modern breeds like the Large White, making them less well-suited to intensive commercial meat production, but ideal for the creation of cured pork products. Livestock census References External links * http://www.porcocelta.info . Sistema Nacional de Información, Aplicación ARCA Ministry of Agriculture, Food and Environment . DOG The dog (''Canis familiaris'' or ''Canis lupus familiaris'') is a domesticated descendant of the wolf. Also called the domestic dog, it is derived from the extinct Pleistocene wolf, and the modern wolf is the dog's nearest living relative. Do ... nº ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón
''Jamón'' (, pl. ''jamones'') is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas. Most ''jamón'' is commonly called ''jamón serrano'' in Spain''.'' ''Jamón'' is the Spanish word for ham. As such, other ham products produced or consumed in Spanish-speaking countries may also be called by this name. Description ''Jamón'' is typically consumed in slices, either manually carved from a pig's hind leg held on a ''jamonero'' stand using a sharp thin slicing knife, or cut from the deboned meat with a rotatory cold-cut slicer. It's also regularly consumed in any shape in small portions. As a product, ''Jamón'' is similar to Portuguese ''presunto'' and to Italian ''prosciutto'', but the production differs by a longer curing phase (up to 18 months), giving it a dryer texture, deeper color and stronger flavour than the former. A whole ''Jamón'' leg is considerably cheape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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