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Jamón ibérico (extra fatty Iberian pig, salt-cured in Spanish mountain air and sliced paper-thin); Morcilla (sausage made from onions, rice, spices and pig's blood) Frizzante Café Restaurant: Hackney City Farm, East End of London, England: Full English breakfast (or "fry-up" made with Kent-raised pigs, grilled "bangers"—pork sausage made ...
There are two main commercial labels for jamón, based on the pig breed and protected designations: Jamón ibérico is made from the black Iberian pig, and may be consumed internationally as a delicacy. Jamón serrano (meaning lit. ' sierra ham ') includes most other varieties.
The percentage of Iberian ancestry in the animal must be specified on the label. It can be either 75% or 50% pure ibérico pig breed. [4] The next grade is Green label – jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain. It can be either 100%, 75% or 50% pure ibérico pig breed.
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The pig boss, who hails from Cuenca, Ecuador, runs the restaurant out of the Northern Boulevard location of the former Ilusion Tavern with his husband, Marcelo Barrera.
This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews (cocido extremeño ), as well as cachuela (pork liver pâté seasoned with paprika, garlic and other spices).
Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón.The names are often synonymous, but not all mantecados are polvorones.The name mantecado comes from manteca (), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.