2024
Serving Suggestions
Andaluzza CHORIZO adds a rich and smoky flavour to various dishes. Here are some delicious serving suggestions that make the most of Andaluzza Chorizo:
Instructions:
Sauté onions, garlic, and Andaluzza chorizo in olive oil until chorizo is browned.
Add rice, saffron, and broth. Simmer until rice is cooked.
Stir in bell peppers, tomatoes, and parsley. Cook until vegetables are tender.
Serve hot, garnished with extra parsley.
CHORIZO, EGGS and POTATOES
Ingredients:
Instructions:
Andaluzza SALCHICHÓN adds a spicy zing to many traditional dishes. Here are some simple and delicious serving suggestions that make the most of Andaluzza SALCHICHÓN:
SALCHICHÓN AND MANCHEGO TAPAS
Ingredients:
Andaluzza Salchichón, thinly sliced
Manchego goat cheese, sliced
Spanish olives
Baguette slices
Instructions:
Arrange slices of Andaluzza Salchichón, Manchego goat cheese, and olives on small plates.
Serve with toasted baguette slices for an easy and elegant tapas spread
Curing Meat in Andalucia
Our municipality of Puebla de Don Fadrique in Granada, Andalucia is an ideal place for curing meat sausages, as it has a cool and dry climate in the Sierra de la Sagra, at an altitude of 1000 meters above sea level. This region has a long history of food preservation where traditional methods of curing meat have been developed over the years.
Here are some general techniques that are still used in the region:
Drying: Hanging or laying out meat to air-dry is a common method. The dry climate in Puebla de Don Fadrique is favourable for this process. The meat is usually hung in a well-ventilated area, and the drying time can vary depending on the type of meat and the desired end product.
Curing with Spices and Herbs: In addition to basic salt curing, traditional recipes might involve rubbing the meat with a mixture of spices and herbs. This not only enhances the flavor but can also have antimicrobial properties.
Salting: This is one of the oldest methods of meat preservation. The meat is covered with salt, which draws out moisture and inhibits the growth of bacteria. After a period of salting, the meat is often washed and then air-dried.
Smoking: Smoking meat not only imparts a distinctive flavour but also helps in preserving it. The process involves exposing the meat to smoke from burning wood or other materials. The smoke contains antimicrobial compounds that inhibit bacterial growth, and the drying effect helps with preservation.
Use of Natural Climate Conditions:
Puebla de Don Fadrique is situated in the northeastern part of the province of Granada, near the border with the province of Albacete in the region of Castilla-La Mancha. It lies within the natural region known as the Hoya de Baza, surrounded by mountains. The town is surrounded by natural beauty, including the Sierra de la Sagra mountain range. The landscape is characterised by hills, olive groves, and agricultural fields.
The climate in Puebla de Don Fadrique, with hot and dry summers, can be conducive to meat curing. Low humidity and high temperatures help in the drying process and inhibit the growth of harmful microorganisms. The end result of using these climatic conditions along with our traditional recipes is a collection of premium products which will tingle and satisfy your taste buds.
At Andaluzza we use our traditional recipes and methods to prepare our products which have been passed down through generations. Traditional methods can vary from family to family and region to region. These techniques have and are often influenced by the local environment and available resources. On our part we do not compromise on quality even if it sometimes means there is a little added cost to it.
If you have something to share or wish to know more about our traditional food and meat, feel free to get in touch. We would love to hear from you.
