CECINA DE LEÓN
In Spanish, cecina means “meat that has been salted and dried by means of air, sun or smoke”. The word comes either from the Latin dry or from the celtic ciercina related to modern Spanish “cierzo” or Northern wind.
The best known cecina is Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in Northwestern Spain, and has PGI status.
COMPANGO
The “compango” is made up of high quality “chorizo” (sausage), black pudding and pork fat, the necessary condiments for making bean stews. All the products that go into this “compango” are carefully elaborated something that will undoubtedly make them the perfect ingredients for any dish.
CHIFFONADE
Chiffonade are slices or fine shreds; in all cases the aim is to cut the meat as thinly as possible so you end up with delicate, frilly ribbons.
SALAMI
Salami is cured sausage, fermented and air-dried.
CHORIZO PAMPLONA
Thick and hearty Pamplona chorizo is a favourite in the Basque Country. This tasty slicing chorizo, made from an authentic Spanish recipe, is infused with rich a unique smoked paprika native to one valley in western Spain. It lends a distinctly rich smoky flavour and a lush red colour.
CHORIZO
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is generally classed as either spicy or mild, depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, which may contain garlic, herbs and other ingredients. Chorizo comes in short, long, hard and soft varieties. Some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking.
SERRANO HAM
Is a type of dry-cured Spanish ham, which is generally served raw in thin slices. The majorities of Serrano hams are made from the “Landrace” breed of white pig, these hams were known as a delicacy even in the days of the Roman Empire.
PAELLA
Originating in the Valencia region of Spain it has become a signature dish in Spain and recognized worldwide. The Paella arises in the rural zones between the XV and XVI Century, in need of a food easy to prepare for the peasants and shepherds and with the ingredients that were at hand in the field. Now, SPANISH DELI, offers a highly nutritious, delicious and authentic Mediterranean dish.
SPANISH TORTILLA
Throughout history, Tortilla Española has become one of the most important dishes in the Spanish gastronomy. Its origins date from the XVII Century, after the discovery of America and the import of potatoes from the Indies.
Nowadays, SPANISH DELI writes a new page in the history of one of the dishes that, together with Paella, symbolizes the Spanish cuisine and brings it to thousands of homes all over the world.
All our Tortillas are cooked in Spain and is made of potatoes, eggs and onions. Our Tortillas have no additives or preservatives, it is a natural product cooked in real pans, following the traditional way of cooking. Later, the product is pasteurized so as to guarantee that it keeps its healthy properties and its home-made flavour.
LACÓN
It refers to the pig´s shoulder.
LOIN OR LOMO
Butchers frequently refer to the section of meat below the rib cage. It has been suggested by many culinary professionals that tenderloin is the most tender cut of beef one can get. The loin section of beef is fairly popular among consumers for its low fat qualities.