HomeChicken and Meat

Chicken and Meat

If there is something that Andalusia can boast of, in addition to the magical places that its provinces hide, it is its gastronomy. If there is something that the lands of the south have, it is that in them both tradition and avant-garde in the kitchen converge, forming a very varied and special recipe book. I mean, wherever you go, you can find art, culture and soul everywhere. And precisely about that we come to talk to you today, about a product with a lot of history: the Andalusian carnival filling. Let's discover what this food consists of and all its secrets!

Andalusian carnival stuffing and its origin

First of all: what is the Andalusian carnival filling? For connoisseurs or connoisseurs of this dish it will be obvious, but there are many people who have heard about this preparation for the first time. We well know that it is originally from southern Spain, but is it sweet? salty? What does it look like and taste like?

Well, this is a sausage It is made, essentially, based on high pork loin, turkey breast, egg, breadcrumbs, serrano ham, garlic, parsley, turmeric and saffron. In reality, it is a dish that, like so many others, varies in ingredients from one house to another, from this kitchen to that. However, it could be said that these are the products needed to make the Andalusian carnival filling. Then a masa With all the aforementioned ingredients, it is stuffed into a cow or pork tripe and cooked in boiling water. There are those who make it in a poultry broth, to give it more flavor.

Andalusian carnival filling

Andalusian carnival stuffing by Carnicerías Peláez | Source: carniceriaspelaez.com

In the past, to prepare this sausage, the way of proceeding was quite different from how it is done today. Massacres were carried out during the last months of the year, November and December. Later, according to Antonio Peláez de Butchers Peláez to Diario Sur, "it was customary to salt some parts of the pork, such as the heart, stomach, legua or papadilla, and later, in February, desalt it and use them as raw material to make the stuffing."

There is an explanation for a doubt that concerns the name of this food. Why is this product known as “Andalusian carnival filling? The truth is that, as its name indicates, it is a sausage that was made, formerly, during the month of February. Hence, it is associated, still today, with this carnival time. In any case, nowadays it is made throughout the year, being a fixed sausage in many establishments -as we will see later-.

The tradition of stuffing

As we have already said, it is a product with a lot of history and also highly valued. Antonio Peláez told Diario Sur that, although today it is consumed at any time of the year, February is still the month with the highest demand in its Butcher shop.

However, yours is not the only establishment that sells this food; and each one of them does it in a particular way, giving it a unique and personal touch. For example, the Mari butcher shop en Villanueva del Trabuco has its own preferences. Carlos Toledo, the owner, tells Diario Sur that they try to “prepare it in the most craft possible, without ingredients that are not natural ”; that is, they use lemon as a preservative. In addition, in this butcher shop they prefer to use, more commonly, chicken instead of turkey.

And like these stores, so many others in the area of ​​the  Sierra Norte de Málaga; many of them concentrated in the municipalities of Archidona, Caves of San Marcos o Villanueva from Algaidas. In fact, in this last town the celebration of the Carnival Stuffing Day. The idea is a sausage tasting and then start the Carnival. An important day that recalls a gastronomic tradition that, for many years that pass, continues to live.

However, not all the elaboration of the Andalusian carnival filling is located in this Malaga region. There are other regions of Andalusia where the Andalusian carnival filling is also prepared; among them, areas of Jaén and Córdoba. One more proof that the Andalusian cookbook, even with all the advances it experiences, has a special place for tradition.

The COVID-19 pandemic has definitely changed many of our habits when it comes to living and eating. One of them, for example, according to the Spanish Association for Commercial Codification (AECOC), is that there has been a clear increase in fish consumption in Spain. Would you like to know how much it has increased and how this has benefited the fish trade? Now we will tell you.

Households have caused an increase in fish consumption in Spain

This health crisis has achieved reverse the downtrend of the consumption of seafood in the homes of our country. In 2020, it increased one kilo per person compared to 2019 and brought fishmongers closer to digital commerce.

In the same way, now we Spaniards include species in the shopping cart that before we only used to drink in bars, such as the pomfret, the sea bass or the bream.

Increase in fish consumption in Spain

Caught fish

Another really surprising fact that the Ministry of Agriculture, Fisheries and Food provides is that in 2020 the Spanish consumed 1.150 million kilos fish and seafood. This represents a disbursement of 10.240 million euros. Likewise, the sale was 10,4 kilos per capita, 1 kilo more than the previous year.

By categories, the purchase of frozen fish increased by 17,5% and the seafood one 17,2%. In addition, the prices of fish for domestic consumption also grew by 3% in the past year 2020.

Increase in fish consumption in Spain

Fish in boxes

The acquisition of fishery products grew by 50% en supermarkets and a 24% en traditional shops, while in the digital channel it rebounded 94%. Also, so far in 2021, according to the report released by Aecoc, salmon and monkfish are the fresh fish that have grown the most (15,8% and 15,4%, respectively).

Thanks to this change in our diet, the mass consumer sector has benefited. Not as has happened with the hostelry. A recent report from the Hospitality Industry of Spain concluded that 2020 had closed the year with some losses of 70.000 million euros in turnover. That is, about 50% of your sales. And with the final closure of 85.000 bars and restaurants.

Increase meat consumption

Also increase meat consumption

Spain is the country of the European Union where more meat is consumed. Per capita consumption is close to 50 kilos per year. And although it is a great source of vitamin B-12 and zinc, its consumption in excess, especially of red and processed meats, pose a great risk to health.

This is closely related to the recent statements of the Spanish economist and politician Alberto Garzón. The consumer minister has asked Spaniards to eat less meat for the risks it entails for health and for the planet. In addition to the emission of greenhouse gases that are expelled in its production.

Grilled meat | Source: Meatcarnival.es

The truth is that the latest data from the Ministry of Agriculture recorded a 10,5% increase in meat consumption in 2020 in households, to which they dedicate 20% of their budget to food. In this way, per capita consumption approached 50 kilos per year and each Spaniard spent an average of 350 euros on meat.

In the same way, an average of 17 kilograms of red meat per person is consumed each year in Spain. At the head are the autonomous communities of Galicia and Castilla y León, with almost 24 kg; and followed by Cantabria, Aragon and the Basque Country, where it is around 19 kg.

Grilled meat | Source: Calganxo.com

In conclusion, the consumption of fish and meat in Spain continues to rise despite the recommendations of experts to reduce meat in our diets. And despite the number of alternatives that exist to replace these foods. Whether following a vegetarian or vegan diet or occasionally including plant foods or meat substitutes.

Sometimes the traditional does not change. And you, what do you think about him increase in fish consumption in Spain? What about the increase in meat consumption? Do you think it would benefit society to reduce it instead of increasing it or would everything remain the same? Do you personally think that you have increased the purchase of these two categories of food?


Surely you have ever heard of or been lucky enough to try the tasty products of the well-known Grupo Tello Food. They market foods such as ham, chóped, chicken or turkey. And, now, they have surprised us all again with a new range of stews called Essence. Do you want to know more about this renowned brand and about the delicious cocidos of Tello? Right now we will tell you.

Grupo Tello Food, quality meats

Grupo Tello Food is a Toledo company with more than 50 years of experience. His adventure started it Eusebio Tello Cogolludo with the opening of a small store in San Pablo de los Montes (Toledo). There the activity of commercialization of the products began. They specially make food meat and its motto is to maintain the balance between innovation and tradition. Likewise, it currently consists of more than 1000 workers and produces more than 60 million kg per year.

Tello stews

Tello brand logo | Source: Tello.es

Since 2017, companies Pamplonica and Mina became part of the great Tello Group. And in 2019 it continued to grow, incorporating its great family into the brands of Valle, Vicente López and Montflorit. Now they have decided to venture again by launching the incredible range Essence.

Tello stews, with more than 80% meat

Tello's Esencia range is made up of a selection that is made up of Duroc Cooked Ham, Turkey Breast and Chicken Breast. The first of them, with a 94% percentage of meat of origin 100% national, is made from a single piece of Duroc hams. Also from exclusively certified farms with Animal Welfare. The other two references are formed by a 80% and 90% meat percentage, respectively, and are made from whole breast boneless by hand.

Tello stews

Tello's Turkey Breasts | Source: Tello.es

These new products are available in counter piece and sliced ​​formats (125 grams). Likewise, the range It has neither gluten, nor lactose, nor colorants, nor added starches. In addition, the packaging is recyclable, that is, the pieces are presented in reusable 100% cotton cloth bags. And the sliced ​​ones, meanwhile, come out in reclosable containers and with a 37% reduction in plastic.

Your commitment to sustainability

One of the many short-term goals of Grupo Tello Food is to deepen its ecological commitment, implementing in its processes solutions based on the eco-sustainable development model that the survival of the planet requires. Thus, the company is undertaking an important and significant reduction of plastic in its packaging; to which, in addition, it is beginning to incorporate recyclable, reclosable and recycled materials.

Renowned chefs of the Tello Food Group | Source: Tello.es

Responding to the contribution of companies in improving the environmental health, Tello has also accelerated the implementation of procedures that contemplate its sustainability plan, aimed at reducing pollution and promoting the efficient use of resources. For this, the company has begun to reduce 25% of plastic in its packaging in the entire range of processed slices, and to manufacture the heat-sealing trays of fresh products in mono PET, with 92% recycled material.

The importance of caring for animals

To promote the circular economy, it is also incorporating other new measures, such as the transport of the products in reusable boxes, managing to reduce the generation of waste. Similarly, the care of animals It's fundamental. With it, a higher quality raw material is guaranteed, which helps them to continue fulfilling their main commitment. And, of course, with its reason for being, to contribute to the good diet, health and well-being of all people by making products of the highest quality.

Black pig

Tello is a brand known for its sausages / Source: Pixabay

Now that you know a little more about the history of the origin of the Tello Group, its ecological commitment and its new cooked We hope you give them a try and enjoy them even more. You can get them in the Tello online store or in supermarkets such as Carrefour, Corte Inglés or Alcampo, at a really affordable price. What are you waiting for to meet the Duroc Cooked Ham, Turkey Breast and Chicken Breast from the Esencia range? We are looking forward to doing so.

It is clear that Spanish products have a spectacular quality. All national supermarkets strive to offer the best to their customers. However, lately, there have been some cases that cast doubt on this claim. And, the most famous has been that of DAY. Company that has launched fake Iberian. But, their senior officials assure that they have been victims of a big fraud. Therefore, they do not consider themselves guilty of this scam. Do you think that the sale of these foods spoils the reputation Of the brand?

In this article we will discuss the differences between meat and its substitutes. The controversy continues after the call of the Minister of Consumption, Alberto Garzon, in eat less meat. We may touch this topic too much but we want to give different approaches. Don't worry because at least you will find out what the metabolites are. Can these make the difference between a diet balanced and one lacking? Let's see it.

Meat products are the protagonists of the diet of a lot of people. They are present in a large number of elaborations. In addition, Spanish food is characterized by its quality y spectacular taste. But is it as beneficial as you think? No. Even from the highest levels of the Government they recommend eat less meat. Aside from how tasty it is, the meat production in Spain it means great damage to the ecosystem. Be careful with health and the number of animals slaughtered!

Spain is undoubtedly one of the countries with the highest gastronomic quality. There are products for all kinds of events and celebrations. And, they are capable of adapting to any daily situation. Among these foods, surely you know the meat of pig. The one that each region has known how to interpret and preserve in the best conditions. Therefore, today we present you the best Galician sausage. Surely you already know most of them, but some will leave you with your mouth open and wanting to take a good bite. Are you ready to discover the best of the best in the North Zone of the national territory?

The best Galician sausage

If Spain is characterized by something, and in this case Galicia, it is because it has a wide range of meat products. All of them very traditional and with a quality worthy of admiration. And the thing is, these are products that you will only be able to find here. In addition, they have behind their back centuries of history with which they have managed to reach the value they currently have. It is worth highlighting the impressive materials with which you work and the great dedication of the producers in its elaboration.

But, the safest thing is that when you hear about the Galician gastronomy, the first thing that comes to mind is the shellfish. And the reality is that this area has a great variety of these products. However, they also have meat of immense quality. Along with the well-known beef that they raise in their large meadows, they also produce some pig food. Here we present and show you some of the best.

Galician sausage

Galician sausage. Source: embutidosasalgueira..es

The king of Galician sausage

Although not as popular in other national areas, the lacon is rising as the king of the Galician sausage. It is one of the most popular pork products typical from the north of Spain. It comes from front legs of the pig. And, for its preparation, a process quite similar to that of Serrano ham is followed. The appearance of this product is clean and firm, with a consistent muscle mass. In addition, its fat is quite dense and whitish. All of this gives you a special touch by which its flavor is characterized.

If you are interested in knowing more about this great product, you should know that its texture is very firm. Although, it always depends on your degree of cure. Surely you have ever seen it in your nearest supermarket. Well, his flesh is colored light pink, aromatic and with a mild and slightly salty flavor. Last but not least, the aroma of the pork shoulder could be described as quite nice.

The great unknown

Surely you have rarely heard the word androlla. But, it is one of the great products of the Galician sausage. It is very typical of the provinces of Ourense and Lugo, especially in the bordering areas of El Bierzo. This food is made almost entirely of rib. Which is then marinated with garlic, sweet and spicy paprika. This meat gets into a large intestine gut and undergoes a process of smoked. Thanks to these steps, the androlla gets its characteristic flavor.

If you are interested, and you want to taste it, you should know that it is usually eaten cooked. And, accompanied by cachelos, collard greens or even turnip greens. Have a spicy taste with an exquisite relationship between sweet and salty. As a curious fact, Galician chef experts recommend wrap it in a cloth when cooked so that it does not burst.

Galician sausage

Androlla. Source: boproveito.blogspot.com

Galician chorizo

In this case, the sausage It is a food known both in Spain and internationally. But, in Galicia you can find some of the best. It is made with pork with 50% of thin and the same as bacon and grease. Once this meat is minced, salt, sweet and spicy paprika and garlic are added, responsible for its intense aroma. Also of its red color, homogeneous and soft texture.

In this northern area there are different varieties of chorizo. Among them stands out the ceboleiro, to which, as its name suggests, onion and other seasonings are added. Although, you may be interested in other options such as the Pontevedra chorizo Ouzande de Bandeira or the landlord of To Golada.

Have you had a chance to try some of these great products? The Galician sausage It is one of those that hide the most secrets, both in its preparation and in its taste. And the thing is, they are foods of immense quality. They will all do the delights of young people and adults on a visit to northern lands.

The world of kitchens has managed to adapt to all the circumstances that have surrounded it throughout history. Although, one of the biggest challenges for gastronomy has been the preservation methods of food, a real headache. And, when it seemed to have been resolved, comes the danger of freeze thawed. Surely you have ever heard, although the reality it can be quite different. You can do it by following a recommendations series to avoid as many risks as possible. Get to know them.