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9 Cards in this Set
- Front
- Back
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Jamon |
Refers to a dry ham cured in Spain. Not coated during the curing process. |
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Jamón Serrano |
Specifically pertaining to ham cured in the Sierra, a mountainous region in Spain, however it is frequently used to describe all ham cured throughout Spain in a particular manner. |
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Jamón Iberico |
Made from Black Iberian Pigs. The Bodega phase is used which may take 2 months to 2 years. Some however, take up to 6 years. |
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Romesco Sauce |
A tomato-based sauce originating from Valls, a city in the Spanish Region of Catalonia. The flavour is quite smoky, a little sweet and a little spicy. Contains tomato paste, vinegar, olive oil, a few different kinds of nuts. |
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Brava Sauce |
A simple Sauce from Madrid. Centrally, it contains tomato sauce, paprika and olive oil. |
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Garbanzo |
Chickpea |
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Berenjena |
Eggplant |
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Manchego Cheese |
Traditional Spanish Cheese from the La Mancha region. It comes from the Manchega breed of sheep and is typically aged between 60 days and 2 years. It has a firm and compact consistency with a buttery texture. |
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Chorizo |
A pork sausage that is fermented cured and smoked. It can be cooked or eaten without cooking. |
