Spanish cuisine and tradition save thousands of secrets. Unknown products that are capable of surprising everyone with a simple bite. Surely, you have rarely heard of the sabadiegos or also known as chorizo ​​on Saturday. Get ready to discover amazing food with a history, at least, curious. And it is that, oddly enough, it was a harvest product. That many people used to avoid wasting the meats that had been consumed throughout the week. Therefore, it is not only your taste that represents you, but also your purpose and preparation.

Smoke It is a conservation technique that has been with us for many millennia. In addition to the most popular ones like salmon or pork, virtually all foods and liquids can be smoked. But do you really know what the process and the history of its invention consist of? Read on to be amazed and discover true artisanal smoking.

How is smoked food done?

Smoking is a traditional technique that consists of subjecting food to smoke. This smoke comes from the burning of non-resinous woods and gives the food different smoky flavors, colors and textures depending on the recipe that is followed. To be able to smoke large wooden surfaces, it is necessary that the stove is at about 400 degrees approx.

Or at least that is what the experienced workers of the company recommend Rooftop Smokehouse, the best smokehouse in the entire country today. What started with an idea of ​​good friends, ended up growing and expanding to the Lehman Factory, where they rehabilitated an old chimney from 1850 that became the new smoke outlet of the Rooftop headquarters.

Artisan smoking

Workers of Rooftop Smokehouse, the best smokehouse in the entire country today | Source: Rooftopsmokehouse.com

There they count, nothing more and nothing less than, with a chimney at least 30 meters high, which facilitates the whole process. They also smoke both hot and cold. From butter to bacon, to eels or octopus.

Hot smoking takes place between 70-110 °C (77°F) and cooks while smoking foods. It is generally used in meat, game and poultry. Instead, cold smoking is done between 10-30 ° and unlike hot smoking it does not cook food. A typical example of this second process is the smoking of cheeses or the smoking of raw salmon as known sushi.

Fish smoking process | Source: Paulamoles.com

Tricks to get a good and tasty smoke

To know that the process is being correct it is important to appreciate how the texture of the food begins to change at 28 degrees. Since the smoke travels through the pipe until it reaches the diffuser and through this conduit it will rise cold. Then at 40 degrees that the thermometer marks, it will gently come into contact with the raw material, which will remain hanging for about eight hours.

Although the final result really depends mainly on the temperature at which the combustion occurs and the type of wood used. It is advisable to use wood from fruit trees because they are more stable and ignite more slowly: beech, orange, oak ... Each wood provides different nuances of flavor, to which aromatic herbs are sometimes added to add aromas.

Artisan smoking

House to make an artisanal smoked | Source: Ecoinventos.com

Do you know the true history of artisanal smoking?

As we have already said, smoking is a technique that goes back a long time. In fact, its beginning can be placed ago 40 o 50 a thousand years with Neanderthals and Homo sapiens. They already in their caves and cabins found, by pure chance, that the meat that hung there where the smoke from the bonfire passed, lasted much longer and had another flavor.

The ingenuity of primitive man was inherited over the years and they were the Egyptians who laid the definitive foundations of food preservation in a totally conscious way. They practiced salting, drying and later smoking, as we see in their original and revealing hieroglyphics

Artisan smoking

Smoked salmon | Source: Pescaderiascorunesas.es

Smoke contains many hundreds of compounds, some of which kill microbes or inhibit their growth, others retard the oxidation of fats and the development of rancid flavors, and others add an attractive flavor of their own. Therefore, smoking preserves, but also incorporates flavor, color and changes the texture of the products that are caressed by the smoke.

Finally, you should know that although at first the smoking was limited to meat and fish, over time the technique has been used in cheese (Idiazabal or mozzarella), spices (peppers), alcoholic drinks (whiskeys or beer like Rauchbier) or vegetables (garlic, chipotle). And you, have you ever tried smoking food? What did you think of the history of artisanal smoking?

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.

Gastronomy is one of the great identity stamps of Spanish culture. Iberian products are recognized throughout the planet. Without a doubt, they stand out for their immense quality and for that unmistakable flavor capable of delighting the world's most critical delicacies. To value all this and enhance each of its qualities, on June 30 the first Gastronomic Diplomacy Guide. This event took place at the Casino de Madrid and numerous world-renowned chefs wanted to be present. You want to know what is this guide and what is it going to help?

Purpose of the Gastronomic Diplomacy Guide

This project is an initiative of the Secretary of State of Global Spain. And, the main objective of this guide is put in value Spanish gastronomy. Which, after all, is one of the best assets in creating the national image and reputation abroad. And it is that, during the last decades, Spanish kitchens have experienced a boom in culinary talent spectacular. Positioning the national stoves at the top. Although the main objective is the one mentioned above, the Gastronomic Diplomacy Guide wants to highlight other aspects.

This is so because the Mediterranean Diet it has noteworthy potential. In fact, it is Intangible Cultural Heritage of Humanity. In addition, both the foods that compose it and their producers could be considered as the main actors of Spanish gastronomy. Last but not least, this text assumes that the world of kitchens is also economy. Therefore, it is an asset that strengthens the tourism sector, so it is mandatory to consider it as a priority.

Gastronomic Diplomacy

Gastronomic Diplomacy Guide. Source: gastronomiaycia.republica.com (pinterest.com)

The future of the Guide to Gastronomic Diplomacy

In addition to the positive objectives pursued by this new project, the Guide proposes new lines of action with a view to the future. In this way, they will make gastronomy a true instrument of public diplomacy. For this reason, the reinforcement of employment in this sector is proposed in the ordinary activity of the Representations of Spain abroad. As well as his visibility in cultural events and acts. Take advantage of certain practices recognized as Intangible Cultural Heritage of Humanity as elements image and reputation is another of the key points.

Along with this, the Gastronomic Diplomacy Guide offers identify to professionals likely to be prescribers of gastronomy. And it is that, the actions that you want to tackle are almost innumerable. Together with all of the above, it is intended to collaborate more closely with Spanish restaurants and chefs abroad. In addition to the elaboration of a gastronomic calendar for the coordination of communication campaigns.

Gastronomic Diplomacy

Gastronomic Diplomacy Guide. Source: mercacei.com

Most important points

In summary, what the Gastronomic Diplomacy Guide es potentiate this important sector. Without a doubt, Spain is one of the largest gastronomic powers of the world. Chef Pepe Rodríguez, who served as master of ceremonies during the presentation, made the intentions of this project clear. He, along with the rest of the professional chefs who were present, want gastronomy to be considered as part of the Spanish diplomacy.

All the institutions that have wanted to be part of this process have highlighted the importance of promote the kitchen Spanish. They have even taken care of verify and display this great project that has just started. Although, there is still a long way to go, both chefs and leaders believe that it will be cash y effective. You have been able to verify that gastronomy is part of the national culture and, now, of diplomacy. Without forgetting that it is considered the ambassador of Spain worldwide.

It should be noted that this roadmap will be updated every year to see what has been achieved. All this will serve to coordinate efforts and synergies in the projection of the national gastronomy. And, furthermore, thanks to this Guide, Spain joins a long list of countries, including Japan or France. Which already have a similar strategy.

Do you agree with the objectives you intend to achieve the Guide to Gastronomic Diplomacy? Gastronomy is undoubtedly one of the most important points in the national economy. So all efforts they are necessary to reach the goal. Which, in conclusion, is to ensure that Spanish cuisine is considered with the importance it really has.

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.

Who said that a fine dining restaurant could not have a steakhouse soul? Dani Garcia, the renowned international chef, has done his thing again. After some time redesigning his gastronomic style, he has decided to give a spin to Dani García Restaurant -Marbella- in terms of conceptualization, and presents Firewood. It could be said that it is an innovative style of steakhouse which promises to be a revolution in the city of Malaga in terms of the concept of cooking with embers. Of course, it is an establishment that bears the banner of what the chef has always defended: honesty, quality and the desire to make his creations known to the world.