BACON

What is bacon?

Bacon is a meat product that is mainly obtained from pigs, although it can also be from other animals such as cows or birds, depending on the culture and gastronomic tradition. It is made from the belly or fatty part of the pig, which is cured and smoked, or sometimes only cured without being smoked.

Properties of bacon:

High in fat: Bacon is known for its high fat content, especially saturated fats. It is a good source of essential fatty acids, but should be consumed in moderation.
Proteins: It provides high-quality proteins, although in smaller quantities than fat.
Minerals and vitamins: It contains iron, zinc, and some B vitamins, such as B12, which is important for the nervous system and the production of red blood cells.
Calories: Due to its high fat content, bacon is very calorific, making it an occasional food if weight control is sought.

Varieties of bacon:

Smoked bacon: It is the most common, cured and smoked to add flavor.
Unsmoked bacon: Only cured, without undergoing a smoking process.
Canadian bacon (peameal bacon): Comes from the back of the pig, instead of the belly, and is generally less fatty. It is more common in Canada.
English-style bacon: A thicker cut is used and the meat is usually leaner.
Nitrate-free bacon: No artificial preservatives such as nitrates are added, making it a considered healthier option.

Main producing countries:

United States: It is one of the largest bacon producers in the world, being very popular in American cuisine.
China: Another major producer of pork and bacon.
Spain: In particular, the production of cured bacon is very relevant, and "Iberian ham" also shares a similar curing process.
Brazil: It is also a major producer of pork, including bacon.

Ways to consume or prepare it:

Fried: It is the most common way to prepare bacon, either in a skillet or in the oven.
As an ingredient in dishes: Bacon is used in soups, salads, sandwiches, burgers, pizzas, and many other dishes to add flavor.
Crumbled: It is often crumbled to sprinkle on salads, pasta, or to add flavor to other foods.
Grilled: It can also be grilled for a more intense and crispy flavor.

CECINA

What is cecina?

Cecina is a type of cured and dehydrated meat made through salting and air-drying, similar to ham but mainly made with beef.

Its shape is elongated and irregular, similar to a large steak or slice of dried meat. Its color varies between dark red and mahogany brown, with a more intense hue on the inside and a darker outer surface due to the drying process and, in some cases, smoking. The texture is firm and fibrous, but not excessively hard, allowing it to be sliced into thin slices without crumbling.

Benefits of consuming cecina

Protein intake for athletes: Protein contributes to tissue repair. Therefore, cecina is an excellent option for athletes and active individuals who need to recover or maintain muscle mass.

Sustained energy: Being low in carbohydrates but high in proteins and healthy fats, it provides a source of sustained energy.

Improves bone and muscle health: The iron and magnesium present in cecina help maintain strong bones.

Easy preservation and transportation: Being a cured product, cecina can be preserved for a long time without refrigeration, making it a practical food to take on trips, hiking, or outdoor activities.

Varieties of cecinas

Cecina has various varieties depending on the type of meat and the region where it is produced. The most well-known is Cecina de León, made with beef, cured, and smoked, with an intense flavor and a slightly sweet touch.

In Mexico, cecina is very popular and is prepared with thinly sliced beef, either natural or seasoned. There is also cecina de chivo or cabra, more fibrous and strong in flavor, consumed in countries like Peru and Mexico.

Another variant is cecina de cerdo, which is fattier and milder, and the less common cecina de caballo, appreciated in some areas of Spain and Italy for its lean texture and particular flavor.

There are even versions of cecina de pescado in Asia, made with dried bonito or squid. Each has its own characteristics, but all share the salting and drying process, which concentrates their flavor and allows for spicy preservation.

Main producing countries

Spain is one of the largest producers and consumers of cecina, especially in the region of León, famous for its cecina de León. This type of cecina is beef, cured, and smoked, and has a Protected Geographical Indication (PGI), guaranteeing its quality and origin. In other regions of Spain, such as the Basque Country and Castilla y León, cecina is also produced, albeit to a lesser extent.

Mexico is another major producer of cecina. Yecapixtla cecina is one of the most well-known, mainly made from beef and seasoned or salted before being dried.

Argentina, known for its cattle culture, produces a large amount of beef cecina. Argentine meat is famous for its quality, and cecina is produced in various provinces, especially in rural areas.

How to choose a good cecina?

A good quality cecina should always have a clear origin.

BLACK PUDDING

The Botillo is a typical cured meat from northwest Spain, especially from the Bierzo region (León). It is made from ribs and other parts of the pig, seasoned with paprika, garlic, and salt, and stuffed into the thick intestine of the animal. It undergoes a curing and smoking process that gives it its characteristic flavor.

Properties of Botillo

High energy value: due to its fat and protein content.
Rich in proteins: coming from pork meat, essential for muscle maintenance.
Intense and spiced flavor: thanks to paprika, garlic, and its curing process.
Source of minerals: such as iron and zinc, important for health.

Varieties of Botillo

Botillo from Bierzo: the most well-known, with Protected Geographical Indication (PGI).
Galician Botelo: similar, but typical of Galicia.
Asturian Butiellu: Asturias version with slight differences in its preparation.
Portuguese Botillo: called "Butelo," made in Trás-os-Montes, Portugal.

Main producing countries

Spain: especially in the Bierzo region (León) and in some areas of Galicia and Asturias.
Portugal: in the Trás-os-Montes region.

Ways of consumption

Botillo is mainly consumed boiled, accompanied by potatoes, cabbage, and chorizo. It can also be prepared:

• Baked: with a crispy touch.
• In stews: combined with legumes or rice.
• Shredded in fillings: for turnovers or croquettes.

CALABIZO

What is calabizo?

Calabizo is a vegetable sausage mainly made with pumpkin, olive oil, and spices, designed as a vegan and healthy alternative to traditional chorizo. Its name is a combination of "calabaza" (pumpkin) and "chorizo." Although it does not contain meat, it maintains the characteristic flavor and texture of chorizo thanks to its curing and smoking process. This product originates from Spain, specifically from Galicia, where it was created as an innovative option for those seeking a healthier and more sustainable diet.

Properties of Calabizo

This vegetable sausage stands out for its nutritional benefits:

• 100% vegetable and free of artificial preservatives.
• High fiber content, which aids digestion.
• Rich in antioxidants and beta-carotenes from pumpkin.
• Low in saturated fats and cholesterol-free.
• Source of healthy energy, thanks to complex carbohydrates. As it does not contain meat, it is an excellent option for vegetarians, vegans, and those looking to reduce their processed meat intake.

Varieties of Calabizo

Although the original product is a vegetable chorizo made with pumpkin, different versions have been developed:

• Classic Calabizo: Smoked and cured, with a flavor similar to traditional chorizo.
• Spicy Calabizo: With extra spices for those who prefer a more intense flavor.
• Calabizo in oil: Packaged with olive oil for longer shelf life and a softer texture.

Main producing countries

Currently, Calabizo is a product originating from Spain, but its popularity has grown in international markets where there is a demand for vegan and healthy products. It can be found in countries such as:

• Portugal
• France
• Germany
• United Kingdom
• Italy
• Netherlands

How to consume and prepare calabizo?

Calabizo is very versatile in the kitchen and can be used in many recipes:

In stews and casseroles: Added to lentils, bean stew, or chickpeas as a substitute for chorizo.
In sandwiches and tapas: Can be served in slices on bread with vegan cheese.
In salads: Adds a smoky and spicy touch.
Grilled or baked: Lightly browned and served with vegetables or potatoes.
In pizzas and turnovers: As an ingredient to give a different touch.
In soups or purees: Mixed with pumpkin or potato to intensify the flavor.

CHORIZO

What is chorizo?

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Chorizo is a typical cured sausage from Spanish cuisine, mainly made of minced pork meat, bacon, and spices, with paprika being one of the key ingredients that gives it its characteristic red color and smoky flavor. It comes in various varieties, which can be fresh or cured, and is used in a wide range of dishes, from tapas to stews. Its richness in proteins and its content of fats and minerals make it an energetic food, but its consumption should be moderate due to its high amount of saturated fat.

Nutritional properties

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Chorizo is an energetic food, but its consumption should be moderate due to its content of fats and sodium.

It is a source of proteins, necessary for muscle repair and the proper functioning of the immune system. Additionally, it provides iron, a fundamental mineral for the creation of red blood cells. B-complex vitamins are also present in this food, essential for the nervous system and energy production.

Types of chorizo

There are numerous varieties of chorizo in Spain, depending on their preparation or origin, but the main ones are:

Chorizo blanco and chorizo ibérico:  There is a big difference between white chorizo and red chorizo. The former comes from white or Serrano pork, and the latter comes from Iberian pork. There is a significant difference in quality between the two, with Iberian ham being the best by excellence.

Chorizo dulce and chorizo picante: As we already know, chorizo is a sausage made with red paprika. The main difference between sweet chorizo and spicy chorizo is precisely paprika, which can be sweet, bittersweet, or spicy.

Chorizo curado or chorizo fresco: The main difference between the two lies in the curing process. Chorizos that have gone through this process can be eaten "raw", however fresh chorizo needs to be cooked beforehand.

Chorizo production

The production of chorizo is a process that involves several steps. Starting with the selection of pork meat, which is minced. Next, it is necessary to season the pork with paprika, salt, garlic, and sometimes cumin and oregano. After the seasoning process comes the stuffing phase. The meat with spices is introduced into clean casings (natural or artificial).

Finally, the curing process, where the pork is hung in a cool place for a period of time (days or weeks

FRANKFURT SAUSAGE

What is Frankfurt sausage?

The Frankfurt Sausage is a type of sausage originating from Germany, specifically from the city of Frankfurt, although it is now produced and consumed in many parts of the world. It is a thin, cooked sausage, traditionally made from pork, although it can also contain beef and spices. It has a smooth texture and a mild, salty flavor.

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Properties

Proteins: Frankfurt sausage is a good source of animal proteins.
Fats: It contains a moderate amount of fats, which can be saturated depending on the proportion of pork used.
Sodium: Due to its curing and preservation process, it usually has a high sodium content.
Vitamins and Minerals: It provides small amounts of B vitamins, such as B12, and minerals such as iron and zinc.

Varieties

There are some variations of Frankfurt sausage depending on the type of meat used and the added spices. Some of these variations include:

• Traditional Frankfurt sausages: Combination of pork and beef.
• Chicken or turkey Frankfurt sausages: Lighter options.
• Sausages with additional spices: Some varieties include extra seasonings like garlic or paprika.

Main Producing Countries

Germany: Country of origin, especially in the Frankfurt region.
United States: A large amount is also produced, being very popular in barbecues.
Austria: In some areas, Frankfurt sausage is common.
France and other European countries: Although not originally from these countries, Frankfurt sausage is also consumed in various regions of Europe.

Preparation and Consumption

Frankfurt sausages are generally consumed already cooked. They can be prepared in various ways:
Boiled: They are submerged in hot water for a few minutes.
Grilled: They can be grilled to give them a smoky flavor.
In a pan: They are lightly fried in a pan until golden brown.
In sandwiches: They are commonly served in buns or bread, accompanied by mustard, ketchup, or sauerkraut.

GUANCIALE

What is guanciale?

Guanciale is a type of Italian cured meat made from the pork jowl (in Italian, "guancia" means "cheek"), which is cured with salt and spices for several weeks. It is characterized by its high fat content, silky texture, and intense umami flavor, which adds a unique depth to dishes.

Properties of Guanciale

High in fats: Its fat content is high (around 70%), giving it a creamy texture and intense flavor.
High in proteins: It provides essential proteins for the diet.
Deep flavor: Thanks to its curing with spices (salt, pepper, garlic, and sometimes rosemary or thyme), it has a complex and aromatic taste.
No additives or artificial preservatives: Traditionally, it is made naturally, without industrial processes.

Varieties of Guanciale

There are some variations according to the region and curing method:

• Guanciale Amatriciano: Originating from Amatrice, it is the most famous and is used in pasta all'amatriciana.
• Guanciale al Peperoncino: With a layer of chili on the outside, it adds a spicy touch.
• Guanciale Affumicato: It undergoes a light smoking process, giving it a special aroma.

Main producing countries

Guanciale is traditionally an Italian product, centered in regions like Lazio, Umbria, and Abruzzo. However, other countries have started producing it, such as:

Spain: Some artisan charcuteries offer local versions.
France: Specialized producers have created versions similar to Italian guanciale.
United States: With the popularity of Italian cuisine, some charcutiers have started crafting it artisanally.

How to consume or prepare

Guanciale is very versatile in the kitchen and is mainly used in traditional Italian recipes:

• Carbonara: It is fried in its own fat and mixed with egg yolk and pecorino cheese.
• Amatriciana: It is combined with tomato, pecorino, and chili.
• Gricia: Similar to carbonara but without egg.

IBERIAN HAM

What is Iberian ham?

Iberian ham, from the hind leg of the Iberian pig, is a gastronomic delight typical of Spain. Its production process begins with the breeding of pigs in oak forests, where they feed on acorns and herbs during the montanera, a key period for the development of its characteristic flavor. Subsequently, the hind legs undergo a curing process, which can last from one to four years. During this time, in controlled natural drying rooms, the fat gradually infiltrates into the meat, imbuing it with its unique aroma and flavor.
This meticulous process, combined with natural factors such as the pig's diet and climatic conditions, results in a high-quality final product, valued for its intense flavor, texture, and unmistakable aroma. Iberian ham is a true culinary treasure, representing the excellence and gastronomic tradition of the Iberian Peninsula.

Nutritional properties

• High-quality proteins: Iberian ham is an excellent source of high-quality proteins, essential for the construction and repair of tissues in the human body.
• Healthy fatty acids: It contains a balanced proportion of monounsaturated fatty acids, such as oleic acid, similar to olive oil, which has been associated with reducing the risk of cardiovascular diseases.
• Vitamins and minerals: It is rich in B-group vitamins, such as vitamin B1, B6, and B12, which are important for energy metabolism and neurological function. It also provides minerals such as iron, zinc, and magnesium, necessary for various bodily functions.
• Low calorie content: Despite its intense flavor and unctuous texture, Iberian ham has a moderate caloric content compared to other fatty foods, making it a healthier option within a balanced diet.
• Natural antioxidants: Some studies have shown that Iberian ham contains natural antioxidants, such as polyphenols, which can help protect the body's cells from damage caused by free radicals and oxidative stress.
• Facilitates iron absorption: The combination of heme iron present in Iberian ham with vitamin C, which is often consumed alongside this type of meat in dishes like ham with tomatoes, can improve the absorption of non-heme iron from other plant sources in the body.

Varieties of Iberian ham

There are various varieties of Iberian ham, distinguished mainly by the pig's diet and the curing process. Some of the most prominent varieties include:

• Iberian Acorn-fed Ham: Comes from Iberian pigs exclusively fed on acorns and natural resources during the montanera in oak forests. This type of ham is characterized by its intense and sweet flavor, unctuous texture, and deep aroma. It is considered the highest quality ham and is distinguished by its "acorn" label in classification.
• Iberian Field-fed Ham: Comes from Iberian pigs raised freely in oak forests, but supplemented their diet with natural feed and resources from the field. It has a milder flavor than acorn-fed ham, but retains the quality and characteristic juiciness of Iberian ham.
• Iberian Grain-fed Ham: Made from Iberian pigs mainly fed on feed in farms. It has a balanced flavor and firm texture, being a more accessible option in terms of price, but maintaining the quality and distinctive character of Iberian ham.

Within each variety, different categories can also be found according to the pig's racial purity and curing time. These categories are usually indicated on the product label and may include terms like "pure Iberian," "Iberian," or "acorn-fed," along with the designation of curing time, such as "reserve" or "grand reserve."

How to differentiate ham labels?

Iberian Ham: Recognize it and don't be deceived - Mentta Blog |
Differentiating the labels of ham can help us differentiate the quality of the product. For example, a black label indicates that the pig is of 100% pure Iberian breed and fed exclusively on acorns.

On the other hand, the red label practically indicates the same as the previous one. That is

SALAMI

What is Salami?

Salami is a cured and fermented sausage made mainly with pork, although in some variations it is mixed with beef or other meats. It is characterized by its firm texture, intense and spicy flavor, and its curing process, which allows it to be preserved for long periods without refrigeration.

Properties of Salami

Salami is a food rich in proteins and fats, with a high caloric content. Its main properties include:
High protein content: Ideal for providing energy and promoting muscle development.
Source of healthy fats and energy: Provides essential lipids, although its consumption should be moderate.
Rich in sodium and spices: Its curing process with salt and seasonings gives it a strong and distinctive flavor.
Supply of vitamins and minerals: Contains B vitamins (such as B12 and B6), iron, zinc, and phosphorus.

Varieties of Salami

Salami has multiple varieties according to the country and the ingredients used. Some of the most famous ones are:

Italian Salami: Includes varieties such as Salame Milano, Salame Napoli, and Salame Toscano, with different spices and curing times.

Hungarian Salami (Téliszalámi): Made with spiced pork meat and smoked to give it a characteristic flavor.

Spanish Salchichón: Similar to salami, but with a different flavor profile, milder and less spicy.

German Salami (Dauerwurst): May include spices like garlic and is smoked in some cases.

French Salami (Rosette de Lyon): Known for its long curing process and delicate flavor.

Genoa Salami (USA): Variant inspired by Italian salami, very popular in North America.

Salami-producing countries

Salami is a traditional product in many countries, among the main producers are:

Italy: Birthplace of traditional salami, with a great variety of regional types.
Spain: Producer of similar sausages such as salchichón and fuet.
Germany: Famous for its smoked salami.
France: With refined sausages like Rosette de Lyon.
Hungary: Known for its spiced and smoked salami.
United States: Great producer and importer of salami, with varieties like Genoa Salami.

How to consume or prepare salami

Salami is very versatile and can be enjoyed in multiple ways:

• In sandwiches and sandwiches: Accompanied by cheeses and crispy bread.
• With charcuterie and cheese boards: Ideal for snacking with nuts, olives, and wines.
• In pizzas and focaccias: Adds a spicy and delicious touch.
• In salads: Combined with lettuce, tomato, cheese, and nuts.
• In omelets or scrambled eggs: To add a touch of flavor.
• With pasta: In sauces or as a topping on pasta dishes.
• Grilled or fried: Some varieties can be cooked to intensify their flavor.

SPANISH HAM

What is Spanish Ham?

Spanish ham is a type of cured pork ham originating from Spain. It is made from the hind legs of the pig that undergo a dry curing process. The name "serrano" comes from the mountains (sierra) where it was traditionally cured in cool, dry environments. This ham is characterized by its salty flavor, firm texture, and dark red color.
The curing process of Spanish ham can last between 7 months and 2 years, depending on the quality of the ham and the aging time.

Properties of Spanish Ham

• High protein content: Spanish ham is an excellent source of high-quality proteins, essential for growth and tissue repair in the body.
• Low in carbohydrates: Due to its curing process, Spanish ham has a low carbohydrate content, making it suitable for low-carb diets.
• Rich in minerals: It is a rich source of iron, phosphorus, magnesium, and zinc, which are important for cellular function, bone health, and the immune system.
• Source of healthy fats: It contains unsaturated fats, mainly in the form of oleic acid, which is beneficial for cardiovascular health.
• Low in calories: Compared to other meat products, Spanish ham has a moderate calorie content, making it a relatively light option among cured meats.
• Source of vitamin B: It is a good source of B vitamins, especially B1 (thiamine) and B12, which are essential for energy production and nervous system function.
• Antioxidant properties: Due to its natural curing and the use of ingredients such as salt, Spanish ham has antioxidant properties that can help reduce inflammation and protect cells from oxidative damage.

Varieties of Spanish Ham

There are various varieties of Spanish ham, which mainly differ by the pig breed, feeding, and curing process:

Cebo Spanish ham:
Comes from pigs mainly fed with feed (concentrated cereal-based food). It is more economical and usually has a shorter curing time, between 7 and 12 months.
Acorn-fed Spanish ham:
Comes from Iberian breed pigs or to a lesser extent Duroc breed, fed with acorns during the last phase of their life. It has a longer curing time, between 18 and 36 months. Its flavor is more intense and its texture juicier.
Field-fed Spanish ham:
Comes from pigs raised outdoors, but fed both acorns and feed. It is an intermediate option between cebo Spanish ham and acorn-fed Spanish ham.
Iberian breed Spanish ham:
From Iberian breed pigs, traditionally fed with acorns and pasture, its curing is longer and has a unique and characteristic flavor, more intense and tasty.

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How to consume Spanish Ham

Spanish ham is very versatile and can be consumed in various ways:
Sliced thinly:
Spanish ham is traditionally sliced thinly by hand or with a slicing machine. You can serve it alone, with bread, or as part of a charcuterie board.
In sandwiches:
It is common to use Spanish ham in sandwiches, often accompanied by tomato, olive oil, and a touch of salt.

How to carve ham? - Mentta Blog