Pâté and foie gras: Differences and similarities
Nov03

Pâté and foie gras: Differences and similarities

We love appetizers, and what about you? Going out to drink some wine with some good toasts or some delicious appetizers is one of the best pleasures for your palate. With the arrival of the autumn and the different celebrations by these days, some appetizers are the best way to welcome your guests.  Pâté and foie gras are such recurrent ideas to serve as snacks and delicious dishes in your meals. But you’ll wonder… Pâté or foie gras? You maybe know the general differences between both, meanwhile they are unknown at many levels. If you want to know more about which product is better for you to make your snacks and dishes, let us explain you out and about. On the one hand, there is the foie gras. This product is made by using only liver of goose or duck that has previously been overfeed with the purpose of developing it as much as possible.  For its production, the liver is not mixed with other foods. It is only treated with warmth for a better cleaning. This typical French delicacy has a high vitamin A and other nutrients, even higher than the pâté, so it will also help to increase your defences. On the other hand, there is the pâté. This product is made by mixing various ingredients and types of meat, since it is a meat  derivative of different animals. This product is not called with the correct term, which would be “pasta” or “liver pate”. It is made with a mixture of meats, including that of pork, and by mixing it with milk, flour, seasonings and spices. It is rich in vitamin A, so it is perfect for kids and adults. They see very similar, but as can see there are great differences between them. Either way, both are perfect for any occasion, any time of the year and to combine with any meal. If you want to try the foie gras, here we recommend this Duck foie gras block nature Mas...

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Health: Did you know about manchego cheese as a protein resource?
Oct17

Health: Did you know about manchego cheese as a protein resource?

Manchego cheese is one of best cheese manufactured in Spain, since it is delicious and very healthy. Manchego cheese is very healthy per its nutritional values, which contribute to our organism in many and very different ways. But,  did you know cheese is a protein-rich ingredient? Indeed, it contains 38 gr of proteins per each 100 g of cheese, so by daily eating a small amount of cheese, we will obtain the amount of proteins that must be consumed in a day. To be more specific with the benefits of this delicacy, we are going to explain more about their main benefits: 1 – Contributes to muscles development and repair: Proteins help to build muscular tissue and repair them, so it is especially recommended for athletes. Moreover, il also avoids loose and weaken of muscular mass, so it is specially recommended for sportspeople and people who need to gain weight healthfully. 2-Perfect at any age: The cheese is perfect at any age per its high quantity in nutrients. Focusing on proteins, cheese is especially recommended to take during childhood, adolescence and pregnancy cause there is a higher consumption of this nutrient. In addition, it contributes to growth and fights against bone decalcification. 3 –  Contributes to vital physiological functions to survive: Proteins are very important for our organism because they are involved in some vital functions, as for example in the transport of oxygen, as well as give us some extra power . In addition, it contributes to the creation of essential high-biological-valued amino acids because our organism can’t produce them independently. 4-Fights against some pathologies and deficits of our organism: The consumption of such a rich-proteins cheese helps to prevent some pathologies like anemas, oedemas, immune system deficits, among others. Proteins are essential for our organism since they contribute to the prevention of different pathologies and other weaknesses. Manchego cheese is one of the best delicacies in Spain and it is shown that delicious and healthy meals is no longer incompatible. If you want to try this delicacy and starting to feel its benefits, we recommend you the best cheeses...

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Why do we appreciate white asparagus?
May21

Why do we appreciate white asparagus?

The world over, the inhabitants of many countries are associated with a particular vegetable which is considered typical of that country. In Italy it is the tomato, in France the artichoke, in England peas, in Germany potatoes, in Poland cabbage. If you ask about a typically Spanish vegetable, you are sure to hear mention of red pepper. This is quite a stubborn prejudice. What is actually the most appreciated  are white sticks – it means asparagus. The approximately 30-centimetre-long sticks grow in the earth, once it warms up in spring. Asparagus is proof that winter is finally over. The farmers call it “white gold”.The asparagus enthusiast will pay up to 9 Euros and more for a kilo of good-quality asparagus.  The Romans brought asparagus with them to Spain, along with wines. Later, this noble vegetable was mainly cultivated in monasteries or grown as a medicinal plant. The Greek doctor Hippocrates swore by asparagus, as a medicine that purged the body. The Romans adored the green variety; it was part of every festive meal and even gave rise to a dictum: something that had to happen quickly had to be done “faster than it takes to cook asparagus”. What is served today as white or pale asparagus is more an invention of the modern era. When it was discovered that asparagus maintains its white color if protected from the sun’s rays by soil, small mounds of earth were formed which covered the plant’s shoots as they developed. Temperatures of 12 degrees are sufficient for them to ripen. Everywhere where dry sandy soil allows its cultivation, you will see the long rows of mounds in spring, often covered in black plastic so that the sun’s rays can better heat up the soil. Although asparagus is cultivated all over Spain, certain regions are regarded as major asparagus-growing centres: Navarra and La Rioja. Water is a keyword here: 93% of asparagus is water; all the rest is carbohydrates and proteins. And because it has practically no fat, it does not make you put on weight. It owes its particular tart flavour to the amino acid asparagine.   Is it the shape that accounts for asparagus supposedly having an aphrodisiacal effect? Although there is no scientific evidence for this, it did not stop the world-­famous Comedian Harmonists from singing a 1930s song about spring, which is still popular today: “The whole world has lost its head, the asparagus is growing” – two lines that are understood by everyone.  The secret of asparagus is its freshness: it must be on your plate no more than a few hours after being harvested. It cannot be stored....

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“Maladúa” the world’s most expensive ham
May17

“Maladúa” the world’s most expensive ham

“Maladúa” the world’s most expensive ham costs 4,100€ a leg. No doubt Spanish Brand “Dehesa Maladúa” is the world’s most expensive ham. it was recently prized with the charcuterie world’s equivalent of an Oscar in Biofach – Nuremberg. The Europe’s leading organic foods trade fair declared this unique dry-cured ham its best product.  The prize-winning ham comes from a rare breed of pig called the Manchado de Jabugo, its name refers to the dark patches on the animal skin. Dehesa Maladúa’s creator and owner, Eduardo Donato, has achieved to protect this breed from extinction 25 years ago when he settled in Huelva province in southwestern Spain. Manchado de Jabugo ham’s unquotable taste is due to the fact that the pigs do not eat animal feed, but only natural food from the pastures. Donato owns 80 hectares of “dehesa” to forage them with acorns and green fodder in the woodlands of Huelva. The excellence of his products has already been confirmed by Córdoba’s Nutritional Science and Food Technology Department, up to the international norms. Its color, is dark-red and glossy; its fat is white and fine; its aroma is intensive and its overall flavor is salty and sweet at the same time. The Manchado de Jabugo breed was affected by the swine fever epidemic in 1958.  The farmers did not appreciate it enough  because it took longer to reach their maturity and is less fertile than other iberian pigs. A Manchado de Jabugo pig needs  up to three years to reach the optimal weight, while others can be processed to ham when they are from 14 to 18 months. Then another six years are needed before the ham is cured. There is another reason why they are considered less attractive: Manchado de Jabugo pigs sometimes do not flaunt the dark pigmentation in their hoofs that is the most important features of Iberian ham (pata negra).  Donato takes care of his valuables pigs with great engagement, they wander freely across Donato’s woodland neighboring to Picos de Aroche UNESCO biosphere reserve. Donato decided to settle in this zone in 1990 acquiring an old farm in Maladúa, a small  village near Cortegana, forgotten by God and by the humans. So than he began to study intensively about sustainable pig breeding and ham curing. Now he runs a virtually one-man successful company, supported only by his family. Donato provides the international market with less than 100 hams a year, while they are now sold all over the world. For the “famine” of top-quality Iberian ham such as Maladúa and the high cost of production, the customers have to pay top price, They are not...

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Spring Salad
Apr25

Spring Salad

The fresh salad of asparagus, baby beans, red peppers, capers, olives, pickles, potatoes, eggs and white tuna with avocado sauce. Ingredients for 4 pax: 1 can short white asparagus Marzo 230 grs 1 can baby beans Marzo 220 grs 1 can red peppers Marzo 340 grs 1 can capucines capers Fragata 99 gr 1 can olives Fragata 200 gr 1 can pickled pickles Frigate 320 gr 1-2 cans white tuna Yurrita 266 grs 2 cooked potatoes 150 grs 2 boiled eggs 100 grs 1 small onion 50 grs 1 large ripe avocado or 2 medium avocados 1 lemon Extra Virgin Olive Oil Venta del Baron 100 ml Salt and pepper to taste. Preparation: The day before we cook the potatoes with their skin and in a separate saucepan 2 hard eggs. The “avocado mayonnaise” will be the basis of our salad. We take the avocado pulp of 1 large fruit or 2 medium size and beat them with lemon juice, salt and pepper and olive oil. You can also take advantage of the oil that the tuna can contains. We place the avocado mayonnaise in the bottom of the bowl where we are going to prepare the salad. Then we add  all the components of our spring salad. The order is not of great importance, but it is advisable to save the asparagus  and some strips of peppers,until the end.  It will serve as decoration of the dish. Remove the skin from the potatoes and cut it into dice. Open the cans and place all the products on top of the potatoes: the beans, the red peppers, the olives, the pickles, 2 hard-boiled egg all cut into small pieces with the capers and the tuna crumbled, as well as. 1 finely chopped onion (not mandatory) Carefully mix all the ingredients so that “mayonnaise” covers them well. If the amount of the sauce is not enough, you can always add more virgin olive oil with a little lemon. If you do not have any of the ingredients, do not worry, because what gives the flavor to the salad are: bonito, olives, asparagus, oil and lemon. The “avocado mayonnaise” can be substituted for traditional mayonnaise On top of the dish, place the white asparagus in star, interspersing the red peppers. The dish is ready to leave it in the refrigerator in a covered recipient and to take it for a...

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The route of the Iberian hams
Jan02

The route of the Iberian hams

The Iberian pig is raised in four areas of Spain: Salamanca, Extremadura, Cordoba and Huelva; areas of dehesas full of acorns from which pigs feed in the Montanera time.   Salamanca: Guijuelo area in Salamanca is where the prestigious Guijuelo ham is raised, its low salt level gives it a sweet taste in the palate and softness. Valley of Pedroches (Cordoba): a space that belongs to Sierra Morena and the Arabs already called acorn valley. Dehesas of Extremadura (Cáceres and Badajoz): in these meadows already Romans dedicated to the elaboration of hams. Sierra de Huelva: Huelva’s hams and shoulder hams are surrounded by a characteristic natural area where ecological factors, combined with technical and human factors, give rise to a product with its own...

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