Pork joint with white wine and garlic

Cooking a joint of pork in garlic and white wine is a real favourite of ours, the local butcher has some exceptional cuts of fresh pork including 'magra' and 'lomo' both of which are good for this recipe.

Cooking pork this way is also a good way of using up those tired peppers at the back of the fridge, in fact any veg hanging around the kitchen makes a nice contribution to what is simply a pork roast. To cook the pork we are using a terracotta roasting tray or 'bandeja' which is ideal as it allows a full bottle of wine plus plenty of ingredients.

Ingredients: (serves 4 - 5)

1.5kg pork joint
2 Bulbs of garlic
1 Red bell pepper
3 Onions
Cracked black pepper
Salt
Thyme
Olive oil
70cl White wine

Method:

1. Peel and slice the onions and red pepper and place in the bottom of the roasting tray.

2. Take each garlic clove and crush (use the thick end of a large kitchen knife) then scatter around the tray.

3. Clean the pork joint, pat dry and place on top of the vegetables then smear with a little olive oil, season with salt/pepper/thyme and rub in well.

4. Pour the white wine around the pork and cook slowly in the oven at 120 degrees for 3 hours.

5. Serve with mashed potatoes and green beans.

Iberian Tenderloin Salad

Iberian lomo or 'lomito'

 If you like Iberico ham then try Iberico lomo tenderloin, a cut of premium pork loin from the acorn fed Iberian hogs. Lomo or “lomito” has an exquisite nutty flavour and is every bit as exclusive as its cousin the bellota ham. Recipes for cured lomo are few and far between but as tapas and used in salads you can create some real Spanish flavour.

You will need: (serves 2-3)

100g Lomo/lomito Iberian tenderloin

1 Large vine tomato

6 Vine cherry tomatoes

Mixed salad leaves

Mixed dried herbs

Extra virgin olive oil

Method:

1. Arrange the mixed salad leaves on a plate.

2. Using a sharp knife (ham carving knife is ideal) carefully slice the tenderloin as thinly as possible.

3. Place the lomo slices over the salad leaves.

4. Quarter the vine tomatoes and halve the cherry tomatoes, arrange over the salad.

5. Drizzle generously with good extra virgin olive oil.

6. Sprinkle mixed herbs over the tomatoes and serve.

Spanish Cured Meat (Special Offer)

Cured meats from Spain are a true gastronomic experience, each region having its own artisan specialities. Andalucia is no exception, as the biggest Spanish region and in the south conditions for curing pork products and hams are perfect. Last month we sat down with some of our suppliers and discussed the opportunity of promoting cured meats from Andalucia, we were bombarded with a high degree of enthusiasm, the end result being a limited time offer for no less than 2kg of cured embutidos (rrp 32.00 euros) for every customer purchasing a Spanish serrano ham.

Secaderos Torrente, Ovalo and Carniceria de Julian have all agreed to supply some of their finest produce for this limited offer through Orce Serrano Hams so if you are a Spanish ham enthusiast residing the EU why not take advantage?

Complimentary 2kg packs come free with every Serrano ham during the month of March and contain some real Andalucian flavour. Chorizo, salchichon and cured lomo tenderloin although products can vary depending on what is ready at the time. We are sure that this offer will be of interest to anyone who loves traditional Spanish food so why not travel south to inland rural Spain and discover some real treats from local, small family run businesses.

Find Spanish ham

Discover Andalucian Sausages

This offer must end soon, should you have any questions relating to Spanish hams, cured meats or indeed Spanish recipes please do not hesitate to get in touch.


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Iberico Sliced Meats

Sliced meats from Spain make ideal tapas, especially when your having a spread, tapas evening or simply want to enjoy something different perhaps with an after dinner cheese board or Spanish tapas. Sliced doesn't have to be boring either, particularly when it comes to cured Iberian ham, pork tenderloin or chorizo as the flavours speak for themselves.

There is however no getting away from the fact that any sliced meat vacuum sealed in plastic will not be quite the same as the "real deal" right? Well maybe, there are pro's and cons... For starters sliced meats are convenient, they usually come in handy sized 100g or 200g packs so just sufficient for tapas or creating a buffet style Spanish table. Smaller packs also have the distinct advantage of allowing you to taste test the likes of Iberian ham in all its grades which is why we have added four new types of Iberian ham sliced packs to the deli website.

So what does this mean? If you have heard about Iberian ham and never had the gastronomic pleasure of tasting Spain's most famous delicassy then the 100g pack is your friend. Discover the differences between, Cebo, Recebo, Bellota and Bellota reserva at a price that won't upset the bank manager.

It is really worth a go and letting your taste buds make the decision for you. All good Iberian ham suppliers will also offer the cream of the crop by way of "hand sliced" iberian ham in convenient packs. Price is at a premium as you are paying for the skill as well as the product but when you open up a pack like this - take care as those slices are wafer thin, carved by the maestro secadero. Sliced ham like this actually represents very good value for money as you get more bang for your buck through more slices and increased flavour...just the way a good ham should be carved!

Not forgetting pork tenderloin or "lomo" as its known in Spain and also chorizo. Two exquisite products which again, presented in small sliced packs create the opportunity to taste test flavours. If you have some sliced Spanish ham, chorizo, lomo or sausage sitting in the fridge right now here are two good tips to make sure you get the best Spanish flavour:

1. Most importantly, leave the meat to breath. Its tempting to get stuck in as soon as the pack is opened but the best things come to those who wait, like a good wine, open the pack and leave it at room temperature for 10 minutes where it will begin to "sweat". It is at this point the flavour and aroma as well as texture will be at their best.

2. Pair it up, Spanish ham and Manchego cheese go together like English fish and chips and don't be afraid of introducing fruit and good red wine to any good ham or cured Spanish tenderloin.

For more information on cured Spanish cured meats, tapas recipes, tips, advice and online shop visit www.orceserranohams.com

The new range of Iberian sliced meats is available mid February 2011

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Pork Fillet with Oven Roasted Vegetables

Food is rarely wasted in Andalucia, if anything is leftover or if there is a bumper crop in the garden it is always shared out between the neighbours. These things are like swings and roundabouts, a mutual unwritten agreement if you like which works both ways.

Having Spanish neighbours who spend 3 months of year here in their holiday cave usually represents an influx of fruit, veg and meat upon their departure back to Madris and Barcelona. This time one neighbour had overspent at Orce butchers and we were the very lucky recipients of two pork fillets.

"Solomillo" as it known in Spain is the very best cut of pork money can buy, tender, full of flavour and takes little cooking. Its also the most expensive cut so you either have to go to town on a recipe or keep things simple.

Big thanks to Montse and Maribel for their generosity (it was thoroughly enjoyed!)

Ingredients:

2 medium potatoes, scrubbed and cut lengthways into chunky 'chips'
3-4 medium carrots, scrubbed and cut lengthways
250g pumpkin or butternut squash peeled, seeded and cut into chunks
2 onions , each cut into 8 wedges
5 garlic cloves, peeled but left whole
1 tbsp olive oil
Grated zest of 1 lemon
2 tsp dried mixed herbs
Sprig of rosemary
2x 500g lean pork tenderloins
1 medium apple, peeld, cored and cut into chunks
250ml hot chicken stock
Salt and pepper to season


How to Cook:

1. Preheat the oven to 200/c or gas 6. (we used our wood burning stove for this recipe) and prepare the vegetables, place them in an ovenproof dish or roasting tin, add the rosemary tearing off a few leaves, add the olive oil, season and then combine together.

2. Start the vegetables cooking in the oven for around 20 minutes while you prepare the meat: On a plate grate the zest of the lemon and add the mixed herbs. Roll the pork in the hearbs and set aside.

3. After the vegetables have been cooking for about 15-20 minutes, lay the pork fillets on top and return the dish to the oven for 40 minutes.

4. Add the prepared apple and chicken stock to the dish and cook for a further 15 minutes.

5. Remove the dish from the oven, remove the pork from the dish and slice. Arrange the roasted vegetables onto a serving plate and top with the sliced pork, spoon some of the juices on top and serve.

Need cured pork loin or Spanish ham? Visit the deli >>>


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Spanish Lomo in Olive Oil

What is "Lomo de Orza"? Lomo de Orza is chunks of premium pork tenderloin which are cut by hand before being fried with a special mix of herbs and spices. The large cubes of pork (lomo frito) are then stuffed into a jar containing extra virgin olive oil then preserved.

The flavour of Lomo de Orza is quite unique, hints of herbs and infused olive oil make this lomo a real treat with summer salads as well as on its own or with complimentary partners such as Manchego or good red wine. It is the texture though that really grabs your attention, the pork pieces are soft, almost melt in the mouth, a real Andaluz treat for the palate.

Every recipe of course is slightly different either through technique, herbs, chosen loin or type of extra virgin olive oil used for preservation. In the town of Huescar which lies in the foothills of the Sagra mountain on the edge of the altiplano is a secadero (Ovalo) who produces lomo de Orza in impressive 1.6kg jars. As their signature product the lomo is certainly one of the best in the area boasting a delicious texture and flavour. It is however a bit of a delicassy and comes with a price tag that suggests it has been prepared by hand from frying to bottling.

One thing you can be sure of though as soon as you experience the flavour is that every euro has been well spent.


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The Tapas Table ~ 10 Tapas Ideas

Hosting a Spanish tapas party? Try these top 10 ideas to make it go off with a bang!

Spanish tapas, almost everyone knows what they are, where they are from, what they can be and yet not even a Spaniard would dare tell you that they knew the true origin of tapas, yes there are theories but which one is the most plausible..? The Spanish tapa has, over recent years spread from Spain to bars and restaurants all over Europe. One such country where tapas have taken gastronomic bars and eateries by storm is the United Kingdom where it seems that you cannot enough of the humble Spanish “tapa”.

Another popular way of enjoying Spain’s tapas culture is to host your own tapas party, this can involve creating a whole range of plates with small bites of food and also conjuring up some famous recipes such as “Gambas al Pil Pil”, stuffed garlic mushrooms or paella. So how do you make your Spanish tapas table truly Spanish? Well there are other things to consider and with a little imagination you can really impress the guests with both hot and cold tapas recipes as well as unique ways to serve them.

1. Jamon: If you are really going to town on your tapas party consider a ham, a Serrano ham need not break the bank and always proves to be a great centerpiece, with front legs available and including a stand for under 100 euros you are already half way there with one of Spain’s most famous exports.

2. Ceramics: Spain is a very colourful country and in certain respects rustic the further inland you travel. Spanish ceramics come in many guises from bright yellows, brown terracotta’s and the traditional blue, green and white designs from the Granada region. Ceramics are inexpensive and small tapas servers all add to that “Spanish feel” of your tapas party.

3. Embutidos: Embutidos are cured meats, we have already mentioned ham but there is a wide range of Spanish cured sausages which can grace and add real flavour to your spread of food. Try some authentic chorizo’s, salchichon (cured sausages) lomo (cured pork tenderloin).

4. Paella: As with ham carved straight from the leg paella can also be served from the pan in small tapas portions, particularly handy if your having a large number of guests. To make serving the paella even more authentic there are mini 10cm paella pans which can be purchased as paella tapas servers.

5. Gazpacho Shots: A fantastic way of serving cold gazpacho soup either indoors or out, the soup is served in hollowed out cucumber “shots glasses” see recipe here

6. Salsa’s: May seem an obvious one but get the flavours going with the famous Canary island salsa or “Mojo” sauce. Served in small colourful tapas bowls mojo sauce will have guests intrigued particularly if they haven’t tried it before, just keep a good supply of bread sticks handy!

7. Mojama: Among the many seafood tapas available mojama is the king. Popular with a cold beer in Madrid this cured tuna loin should be sliced wafer thin, a truly unique flavour.

8. Cava: Set the party off with a bang, Spanish cava is inexpensive and great for greeting the guests, also try Asturian cider or to go the whole hog buy in some Spanish beers such as Cruz Campo, Mahou, Alhambra or Estrella.

9. Cazuelas: The famous terracotta dish which has a multitude of functions. Cazuelas come in a huge range of sizes and have tremendous insulation properties so can be used in the oven, on the hob and even barbeque. Ideal for serving those sizzling chili garlic prawns.

10. Crema Catalana: No not the dessert but the liqueur… Nice over ice!

For further info on tapas and a range of authentic food take a browse around the online deli and should you have any questions don't hesitate to get in touch.


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Spanish Butchers

Buying from your local Spanish butcher can, at times be a bewildering experience. Choice cuts of lomo tenderloin, variations of offal, legs and paletillas of lamb, morcon, morcilla, brains (yes, brains) trotters and prime ham...



There is a big issue in the UK at the moment driven by all sorts of entities regarding where food originates from. Rightly so but what went wrong in the first place? Simple works, why complicate things! The UK produces some of the best meat available in the world as does Spain, France, Germany, Italy and thats just a handful from the EU.

Every country prides itself on its produce, one exceptional gourmet line from rural Andalucia is "Cordero Segureno"



To find out more about Andalucian meats from local rural butchers including what to ask for, recipe ideas, cuts of meat, offal and a whole lot more take a look at our latest article "Sausages to Sirloin"

Spanish Lomo Tapas

Lomo - one of the finest cuts of cured pork from Spain. Lomo is a tenderloin of pork which is also sold fresh for cooking but can also be cured, usually with herbs - the result is a real artisan experience!

Lomo rivals a good serrano ham in the flavour department and with various cuts available there is plenty of scope to find the "lomo for you"

Here we have a new addition to the Orce Serrano Hams charcuterie page which is being cured by our local secadero (curing house) its called "lomo de cabeza" named so as its the top area of the lomo loin and is marbled with fat, which depending on your taste can be an essential part of the flavour...



The outer part of the loin is deliciously peppered with a hint of rosemary in there and also thyme so its elegantly aromatic too.

Best way to serve? As with serrano ham, wafer thin at room temperature and for the true gourmet enthusiast - with a generous drizzle of extra virgen and peppered vine tomatoes.

Perfect tapas!

Spanish Sausage Tapas

A nice variation in the pic below, two iberian sausages thinly sliced with some good old chorizo and salchichon - the building blocks of a good tapas spread!



Cheese and grapes. These go very well with Spanish sausages, in fact many fruits compliment the mild spice in chorizo, salchichon and lomo etc

*Grapes
*Melon
*Peach
*Apple
*Olives etc etc




For the extra bite try the hottest chorizo from Andalucia... guaranteed to tingle the tastebuds, a unique chorizo as its ferocious heat builds and builds, we enjoy getting people to taste it!



Update ~ Discover a new and more comprehensive range of Spanish sausages and cured hams for Christmas 2010 in the deli!

Top 40 Tapas

Top 40 Spanish Tapas, spice up the Christmas season with a range of tapas dishes to impress the guests and create a spread like no other with some authentic food. Here we have a list of the top 40 tapas dishes served up in and around the village of Orce in the Granada province. Some are tremendously simple but packed full of flavour, others need some time in the kitchen prepping up.

The simple 10:

1. Olives - There is an olive out there for everyone, go for a big juicy variety soaked in herbs.

2. Pequillo peppers - Sweet, vibrant colour and good on their own

3. Mojama - Cured tuna loin, adds a special flavour to a tapas spread, wonderful with a good beer.

4. Cheese - Wedges of mildly cured Spanish cheese, compliments most other tapas.

5. Capers - Adds a touch of Spain with every berry.

6. Bacalao - (salted cod loin) slice wafer thin and enjoy with any apperitif

7. Chorizo - Number 1 contender

8. Salchichon - the chorizos cousin, peppery and flavoursome.

9. Iberian Morcon - Special in every sense of the word, almost smokey, deep flavours, quality tapas.

10. Nuts - Salted almonds, maize kernals, the simplest of tapas which go well with cured meats.




Simply pair them up..

11. Serrano ham & Melon - a famous tapa or starter, brings a great juicy flavour.

12. Serrano ham & Almonds - popular tapa in local bars for a good reason!

13. Chorizo & Apple - can also be BBQ'd but a fresh pairing is also exceptional

14. Cheese & Wine - no explanation required

15. Iberico ham & Peaches - a duo that expresses the finest of Spain

16. Lomo & Grapes - tenderloin of cured pork with large grapes, another classy tapa

17. Squid & Red Pepper - Seafood flavours with fresh pepper, summer tapas!

18. Serrano ham & broad beans - served in all bars in spain

19. Ham & Tomatoes - another famous tapa, don't forget the olive oil..

20. Salsa - a mix of tomatoes, pepper, garlic that should not be left from any table.



Turn up the heat...

21. Squid rings - battered, served up in salad aliolli, perfection

22. Serrano ham croquettes - muy famoso!

23. Spanish tortilla - Spanish omelette, hot or cold a real flavour of Spain

24. Chili garlic prawns - "gambas al pil pil", on for the all time top 3?

25. Baked sardines - simple cooking, fresh and flavoursome, serve with salad and oil.

26. MMMMussels! - steamed in wine, garlic, a little chili and broadleaf parsely.

27. Clams in salsa - served up locally in their shells with hot salsa, toothpicks at the ready!

28. Octopus salad - in garlic and olive oil, served up in fresh salad..

29. Spinach and ham salad - a recent find, packed with flavour and presence

30. Canary island chicken dips - cooked chicken in mojo salsa, wow!



Now we are really cooking.....!

31. Spanish meatballs - perfect tapas served up with crusty bread

32. Paella - choose your own variety, No1 tapa?

33. Pork and Tomato - "magra con tomate" hot tapas in fresh tomato sauce, remember the bread..

34. Serrano ham & Peas - garlic, onion, ham, peas, fabulous flavours

35. Stuffed peppers & morcilla - full bell peppers stuffed with hot black pudding, only in Spain..

36. Poor man Potatoes - with a difference...roasted in Iberico "manteca" sublime..

37. Stuffed spinach leaves - need prep but what a result!

38. Herbed lamb chops - flavour to the full with mint, thyme, oregano, red wine...

39. Beef Chimichurri - pieces of finest beef rib in Argentinian salsa, superb.

40. Sam Faina - Slow cooked rabbit in a rich vegetable sauce, top Spanish tapas.



There we have the top 40 Spanish tapas to create a Spanish twist this festive season. We hope this has provided some inspiration but if you are still looking for that elusive Spanish recipe or product then visit Orce Serrano Hams

Christmas Tapas Ideas

Christmas tapas! The festive season is almost upon us and parties will soon be in full swing... Christmas time sees an extraordinary rise in the popularity of salted peanuts, brazil nuts, toblerones and all manner of party snacks. So, to be a little different we are blogging about the party snacks of Spain over the next few days.

Christmas is a time for friends and family so give them a treat! Typical tapas spreads you will in Andalucia consist of good quality cured meats like Lomo, Chorizo and Salchichon. Of course olives and cheese accompanied by sweet pequillo peppers are always present..



Big Parties - lots of plates! Serrano ham with slices of tomatoes and cucumber, remember the fresh crusty bread and that essential extra virgin olive oil.



Spanish chorizo - nothing else in the world of sausages will do, to make flavours a little more interesting fold the chorizo slices in half and scewer on a cocktail stick with a piece of apple or grapes.



For something more unusual which will certainly have he guests asking "mmm, whats that?" try some Mojama (cured loin of tuna) with some salted almonds or maize. Very nice, alternative and interesting.



Tapas servers - small portions BIG flavour! For an authentic Spanish twist use these 10cm mini paella pans and cazuelas to serve up nuts and olives.



Next up: Pate's and spreadable sausage...

Iberico Morcon

When you think of Spanish sausages "chorizo" usually springs to mind, rightly so as the chorizo is probably one of the worlds most famous sausages. As with all cured meats and artisan manufacture there are always a few hidden gems available... Sausages or cuts which are not quite as popular, have unusual names or un-recognised reputations.

Here we have "Morcon" (more-kon) The sausage below is the Iberico "bellota" version - very different to the standard Morcon widely available.



Iberico Morcon is very similar to iberico chorizo, same colouring, aroma and strength. The differences between the two are subtle, in basic terms the chorizo is usually made with finer cuts of pork, that is not to take anything away from this cured delight, if anything the iberico morcon rivals its chorizo cousin in all departments... Morcon is presented in a net as the sausage is a very round affair! Lovely to slice though and quite substantial at around 1.0 - 1.5kg



Standard (not Iberian) Morcon sausage has a very different flavour and texture, laced with cinnamon, a softer cured sausage, and sweeter on the palate

Both make for impressive tapas, firstly because of the flavours and secondly because unless the seasoned connoissuer is the room no-one will quite know what it is.

1.0kg Iberico Morcon will be available soon, prior to Christmas 2008. Pop into the online delicatessen and see some of Spain's more unusual shaped gourmet creations..

Spanish Gourmet

Well its always nice to get a mention in a food magazine, this time the guys at Food & Travel Magazine took an interest in our charcuterie lines. With a particular emphasis on "Lomo de Orza". It seems that the word is out on this Spanish speciality...



"An impressive selection of regional delicacies" - Food & Travel

Thanks guys! We have even popped a jar in the post for you, enjoy the tapas!

Lomo de Orza Recipe

Lomo de Orza is a real delicassy, rivaling serrano ham even in the tapas stakes! You can buy Lomo de Orza (look out for a new range coming soon)or you can recipe up your own...Will it be as good as the traditional Spanish version? Lets give it a go!



Ingredients:

Half kilo pork tenderloin, preferably with the fat left on.
250ml olive oil
Juice of half a lemon
3-4 cloves garlic
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary
Salt and black pepper



How to cook:

1.Cut the pork into thick slices and then cut each slice in half lengthwise, place onto a plate and season both sides with salt and pepper.

2.Heat some oil in a frying pan and cook the pork over a high heat for a few minutes each side to colour and seal. When the pork is an ice golden colour, reduce the heat to low and cook for a further 10-15 minutes until cooked through but still moist.

3.Meanwhile prepare the marinade: Finely chop the rosemary needles and the thyme and place into a bowl with the lemon juice and olive oil. Peel and crush the garlic and add to the bowl, mix well and season with a little salt and black pepper.

4.When the pork is cooked through, transfer to a large cazuela or earthenware dish big enough so the pork covers the bottom in one layer.

5.Pour over the marinade and any juices from the pan add more olive oil if necessary to completely cover the pork. Cover with foil and leave overnight to marinade.

6.Serve the next day with baked potatoes and a generous drizzle of the lovely aromatic marinade.



Top class tapas... lomo de orza with tomatoes or piquillo peppers, drizzled with olive oil.



Visit the deli..

Spanish Lomo de "Orza"

Lomo, price per kilo rivals a good serrano ham, it is the cut from the finest loin of the pig and comes in various forms:

Lomo de Corteza - full loin with fat and rind, usually peppered or with rosemary

Lomo Loin - pure tenderloin of cured pork with very (if any) fat.

Lomo de Orza - lightly fried cubes of tenderloin preserved in extra virgin olive oil.



We first discovered Lomo de Orza back in 2006 when we were sourcing different cuts from local producers. These jars of lomo are certainly gourmet - but you will know where the hard earned pennies have gone upon the first taste. Above we have Lomo de Orza sliced and served with fresh green pepper, a tapa that works very well indeed.

As with our last tapa, simplicity works. Andalucian flavour at its very best.

Visit the deli..

Lomo & Smoked Paprika

"Lomo" is readily available in both cured and non cured form, Here we have a recipe for some very simple lomo steaks, can be used as part of a main meal or cut up for tapas. Great on the BBQ and the smoked paprika adds that lovely flavour to the pure loin. Enjoy!

(serves 4-6):

6-8 thick slices of pork tenderloin fillets
Sweet Paprika
Whole peppercorns
Salt to taste





How to cook:

1. Sprinkle each fillet with a good amount of paprika and rub into the flesh
2. Season with a little salt and the peppercorns
3. Leave to rest in the fridge for about half an hour.




4. Cook on a barbecue for about 10 minutes each side turning occasionally.
5. Serve with boiled potatoes and salad




Cured loins of lomo including lomo de corteza, lomo with rosemary and local hand cured lengths available in the deli Orce Serrano Hams