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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
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Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also ...
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Mariscada []. Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain.These include shellfish, empanadas, polbo á feira (a dish made of octopus), cheese queixo de tetilla, ribeiro and albariño wines, and orujo liquor.
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The RAE is Spain's official institution for documenting, planning, and standardising the Spanish language. A word form is any of the grammatical variations of a word. The second table is a list of 100 most common lemmas found in a text corpus compiled by Mark Davies and other language researchers at Brigham Young University in the United States.