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Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo. The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period ...
Spanish cochinillo asado Su porcheddu, Sardinian cuisine. Lechón (Spanish, Spanish pronunciation:; from leche "milk" + -ón), cochinillo asado (Spanish, literally "roasted suckling pig"), or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide ...
Spanish caña de lomo or lomo embuchado In Spanish cuisine , lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo . It is similar to cecina , but with pork instead of beef .
Pork belly cut, showing layers of muscle and fat A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig (Sus domesticus).It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE.
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.
Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (Catalan) is a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" [1] [2] (the Spanish word comes from the verb embutir, meaning 'to stuff').
Chorizo is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, achiote, and other spices, which produce its characteristic deep red color. A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo .
Adobada (Spanish for "marinated") is a preparation for many dishes that are common in Mexican cuisine. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. [1]