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Andalusia Tag

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.

Pickles are one of the bases of tapas in our country. In fact, they are present in numerous preparations that you are sure to know. And if pickles are so popular, capers they are the star product. It is a very common ingredient in Mediterranean. And it is that, both the pickles and the salty ones can be used as a dressing. Without a doubt, its versatility and characteristics will surprise you. In fact, if you haven't had the chance to try it yet ... You won't be able to resist!

Summer is getting closer and closer. That time of year where temperatures rise and you have to look for alternatives to withstand that intense heat. Therefore, just as routines change in favor of well-being, markets adapt to make available to the client the best stone fruits. And, the first of them are the medlars. It is a very peculiar food that is full of orange all greengrocers and supermarkets, although for a fairly limited time. Are you interested in knowing all its characteristics? Without a doubt, you will be able to feel for yourself an explosion of flavor and freshness.

Castle of Canena, The olive company and producer of Premium oils surprise us again. This time he does it with an extra virgin olive oil one hundred percent Arbequino and that has been caressed by a Jerez Amontillado barrel. Yes, we say caressed because a EVOO so delicate It seems that simply by doing this he is able to achieve these fine and complex nuances. Although, in reality, it should not surprise us because the Andalusian firm has as it teaches the innovation and creativity. It does all of this with firm convictions and roots, without forgetting that its origins began in 1780. Do you want to know what this latest oil creation is like?

A hot day in which the only thing you want to do is put on your swimsuit, grab the towel and go to the beach. Sunbathe, drink something fresh, eat with the sound of the waves in the background ... and, for dessert, a little watermelon. With him melon, this fruit is the undisputed star of the summer. And it is watermelon from Almeria, even better. The one there and in Pomegranate are grown are of exceptional quality and admired not only in Spain, but also in Europe. It is a fruit that transmits freshness and flavor of summer. In fact, under the motto “The first European watermelon”, This Andalusian product has been presented in all its splendor. Do you want to know all the benefits of summer fruit?

The factors of proximity and of the highest quality as far as food is concerned. In the end, what is more natural than cultivation or production that respects the raw material from the time it is sown until it is collected and traded? It is under this pretext that the Andalusia Excellent Food Award 2021 has been awarded to the Regulatory Council of the Protected Geographical Indication (PGI) Asparagus Huétor Tájar. Has been Ignacio Escobar placeholder image, its president, who has collected the award. He took the opportunity, according to Origen magazine, to thank "the support of these awards for quality products." It is one of the star products of Granada agriculture and it is not surprising: its qualities make it a unique asparagus that perfectly represents the excellence and millenary agricultural tradition of Granada.

Have you ever tried the pomelo in Spain? It is sold in many countries, but without a doubt the one that is grown in our country, specifically in the Region of MurciaIt is one of the richest and tastiest. Despite that, this is one of the Citrus less known, so today we are going to highlight their characteristics and properties so that you are encouraged to buy and try this delicious fruit. Do you want to meet her?

If our gastronomy is characterized by something, it is by the great variety of fish that we can access. Our waters are an exquisite source of food that, without a doubt, have a spectacular flavor and incredible properties. The southern coasts provide the best fish. The southern mackerel It is one of the star products of this area of ​​the Peninsula. This fish has PGI in Andalusia since 2009 and its versatility and nutritional properties make it a luxury option for our palate. Do you want to know more about him?

It is a product that is present in all, or at least in many, of our recipes. Indispensable in the kitchen to be able to carry out the dishes we eat, the AOVE It is one of the hallmarks of Spanish gastronomy. In fact, there are many of them, of different characteristics and a multitude of flavors, but the majority, very beneficial for our health. The Castillo de Canena oil, made in Andalusia, is a clear example of the exquisite Premium of this product. In addition, the olive company is launching great innovations on the market. Are you curious to discover them? We already anticipate that they are functional!