catalog pdf 1

www.typicalspanishfoods.com

[email protected]

Tel/Fax: +34 972 110 763

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www.typicalspanishfoods.com

[email protected]

Tel/Fax: +34 972 110 763

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INDEX — CATEGORIES

Serrano Ham

Cured Products

Chorizo

Salchichón & Fuet

Salami

Cured Loin

Baiona Ham

Sobrasada Mallorca

Ibéricos

Ibérico Ham

Chorizo Ibérico

Salchichón Ibérico

Lomo Ibérico

Wines

Red Wines

Rose Wines

White wines

Cheese

Manchego

Cabrales

Idiazábal

Torta del Casar

Serrano Ham - Jamón Serrano

The Serrano Ham Process Very few ingredients are used to prepare a Serrano ham, from the time it is cut from the pig to the moment it reaches the table: a pinch of sea salt, and time, patience, care and the air that encourages curing, the appearance of delicate aro-mas, the fine texture and the unmistakable flavor of the most traditional and respected product of Spanish cuisine. It is a completely natural process which combines traditio-nal, artesian methods with quality and modern technology: flavor and food safety. Respect and desire at the table. The process is done at the same pace as was used in the second century B.C., when the Romans tried different me-thods for preserving meat. It is a process which follows a na-tural seasonal cycle: cold temperatures to begin, which cor-respond to winter months; then little by little the temperatu-res become milder as we move into spring. Then the hot, dry summer when the temperatures soar, to end the cycle with the climatic stability of autumn.

Salting: Salt is the only ingredient added to the fresh ham from healthy, well-fed pigs. Once protected with salt, we proceed in the traditional manner: a brief, 10-day period in cold store with high humidity... Winter... The salt penetrates the muscle, aided by the environmental conditions. The salt protects the ham from undesi-red microorganisms and becomes the essential element in stimu-lating the reactions in the ham which lead to curing. It is a protec-tive barrier and the element which will help in curing and in the appearance of the ham's signature flavors and aromas. Following this brief period in the salting chambers, the hams are

washed and the excess salt is removed from the outer surface.

They are then identified and hung in post-salting or standing

sheds, where they remain for close to two months in winter-like

conditions: low temperature (maximum 6ºC) and high humidity.

The salt penetrated the ham quickly during the salting phase, and

now it is distributed slowly throughout the muscle mass so the

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81012—Sinols Young Red 2012 DO Empordà

82012 - Sinols Rosé 2013 DO Empordà

83012 - Sinols White 2013 DO Empordà

81022 - Sinols Crianza 2010 DO Empordà

81032 - Sinols Reserve 2008 DO Empordà

81042 - Sinols Antima 2006 DO Empordà

81132 - Sinols Coromina 2008 DO Empordà

81011—Mi Villa Red young wine DO Rioja

82011—Mi Villa Rosé DO Rioja

83011—Mi Villa White DO Rioja

81021—Olagosa Crianza DO Rioja

81031—Olagosa Reserve DO Rioja

81041—Olagosa Old Reserve D.O Rioja

81141—Perica Oro (Red Old special) DO Rioja

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10001 - Serrano Ham Rve Boned (12 month)

10002 - Serrano Ham Rve Boned (12 month) + knive & ham holder

10003 - Serrano Ham Boned (< 12 month )

10004 - Serrano Ham Boned (<12 month) + knive & ham holder

11021 - Serrano Ham Deboned pulish 1/1




11001 - Serrano Ham Deboned V 10M 1/1

11002 - Serrano Ham Deboned V 10M 1/2

11011 - Serrano Ham Deboned with skin 1/1



12001 - Serrano Ham Block 1/1 with skin




12021 - Serrano Ham Block 1/1 Polish

12022- Serrano Ham Block 1/2 Polish

12023 - Serrano Ham Block 1/4 Polish

12031 - Serrano Ham Block 1/1 Extra Polish

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81011 - Viña del Oja Red 2013 DO Rioja

82011 . Viña del Oja Rosé 2013 DO Rioja

83011 - Viña del Oja White 2013 DO Rioja

81021- Viña del Oja Crianza 2010 DO Rioja

81031 - Viña del Oja Reserve 2004 DO Rioja

81041 - Viña del Oja Old Reserve 2001 DO Rioja

WINES FROM SPAIN

DEVELOPMENT AND AGING - INTRODUCTION Methods of making and aging wines have experienced worldwide dramatic improvements since the sixties, introducing new concepts such as effective control of the grape harvest, monitoring of the primary aromas of the fruit or the order and hygiene in the winery. The introduction and assimilation of these new methods in Spain has been such that many of the most modern wineries in Europe are currently in Spain. But the different processing methods for each type of wine taken into account before application, important aspects that will influence the final result: The Vintage, Wine Colour, Juice extraction. ORIGIN DENOMINATIONS (D.O.) Each wines personality realice in larch part on a place of culture and tradi-tions, that´s why we must consider the differets Denominations of Origin (D.O.), who are the different recognai-son taht a regulatory council gives to those wines that have been made in an specific región using grapes from that same área, it´s a means of controlling the quality of wines. Spain is the Country of wines,since it has more tan 32 different Denomi-nations of origin among which we hinghlight DO Rioja, DO Empordà, DO Ribera del Duero, DO. Valdepeñas. AGE CLASSIFICATION: Depending on the time we have the must resting in barrels and

bottles we obtain the following classification.

Young Wine: the one that comes from the most recent vintage

and is bottled directly without spending time in the barrica.

Crianza: the one that has rested 12 months in barrel and 12

months later botella.

Reserva: the one that has rested 12 months in barrel and 24

months later botella.

Gran Reserva: The oldest of all, since it has rested 36 months in

oak barrels and then another 36 months in bottle is a total of 6

years old.

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14302 - Serrano Ham Sliced gas interf 300g




15103 - Serrano Ham Sliced skin interf 100g

15113 - Serrano Ham Sliced skin interf 100g display

15123 - Serrano Ham Sliced skin interf 120g

14063 - Serrano Ham Sliced gas interf 60g 3x1







Chorizo - Typical Saussage from Spain

A little brief about the Chorizo: The chorizo is a cured sausage of Spanish origin. It is

made from minced pork meat revolt with salt, spi-

ces and potassium nitrate. The product is stuffed

into pork casings and tied in fractions 10 to 25 in-

ches.

There are different types and processing techniques

depending on the tastes of each country , however ,

common spices are salt, garlic , spices and chiles.

Broadly they can be classified into four categories :

first or Extra Pure made loin or ham ; second or

industrial category. , you spiked pork fat .

There are varieties called Barbecue sold in raw form

requiring a step of frying or grill before serving .

However, in the traditional method the sausage is

smoked and dried , a process in which the water

activity is lowered to a point where microbial

growth ( from 0.6 to 0.75 ) is prevented.

Redness , increased consistency and aromatisation :

maturation during the dried product , which is a

very complex biochemical and microbial phenome-

non , where three main phenomena appear occurs .

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61001 - Salami Extra Vaccum Cal 90

61002 - Salami Extra Vaccum Cal 90 1/2

61251 - Salami Mini Vacum 250g Cal 45

61252 - Salami Mini Pepper Vacum 250g Cal 45

61254 - Salami Mini Fine Herbs Vac. 250g Cal 45

61255 - Salami Mini Rosmarin Vac.250g Cal 45

62011 - Salami Tunnel Vaccum

62012 - Salami Tunnel Vaccum 1/2

62021 - Salami Tunnel Pepper Vaccum

62022 - Salami Tunnel Pepper Vaccum 1/2

62041 - Salami Tunnel Fine Herbs Vaccum

62042 - Salami Tunnel Fine Herbs Vaccum 1/2

61104 - Salami Extra Sliced 100g Gas

61504 -Salami Extra Sliced 500g Gas

76151 - Tapas - Salami Sliced 150g Gas 3x1

76151 - Tapas - Salami Sliced 150g Gas 2x2

51161 - Fuet Extra 160g

52161 - Fuet Espetec Extra 160 gr

51171 - Fuet Extra Take Care (low fat) 170g

56201 - Fuet Turkey 200g

51162 - Fuet Extra Pepper 160g

51163 - Fuet Extra Paprika 160g

51164 - Fuet Extra Fine Herbs 160g

75151 - Tapas - Fuet Sliced 150g Gas 3x1

75152 - Tapas - Fuet Sliced 150g Gas 2x2

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31001- Corizo Vela Extra Vaccum

31011 - Corizo Vela Extra Spicy Vaccum

36001 - Chorizo Turkey Vacuum

34251 - Chorizo Ring 250g Gas

34252 - Chorizo Ring Spicy 250g Gas

34201 - Chorizo Ring 200g Gas

34202 - Chorizo Ring Spicy 200g Gas

31161 - Chorizo Straight 160g

31162 - Chorizo Straight Spicy 160g

31171 - Chorizo Extra Take Care (low fat) 170g

36201 - Chorizo Turkey Straight 200g

31104 - Chorizo Extra Sliced 100g Gas

31103 - Chorizo Extra Thin Slices 100g Gas





31114 -Chorizo Extra Sliced 1000g Gas

37002 - Pepperoni Vacuum 1/2

77151 - Tapas Pepperoni Sliced 150g Gas 3x1

73152 - Tapas Pepperoni Sliced 150g Gas 2x2

37504 - Pepperoni Sliced 500g Gas

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41001 - Salchichon Extra Vaccum

46001 - Salchichon Turkey Vacuum

41104 - Sanchichon Extra Sliced 100g Gas

41103 - Salchichon Extra Thin Slices 100g Gas

41504 - Salchichon Extra Sliced 500g Gas

41501 - Salchichon Catalan Farmer traditional

41301 - Salchichon Catalan Farmer trad.300gr

41302 - Salchichon Cat. Farm. trad. Pepper 300gr

41304 - Salchichon Cat. Farm. trad. F.Herbs 300gr

42011 - Salchichon Tunnel Vacuum

42012 - Salchichon Tunnel Vacuum 1/2

42021 - Salchichon Tunnel Pepper Vacuum

42022 - Salchichon Tunnel Pepper Vacuum 1/2

42041 - Salchichon Tunnel Fine Herbs Vacuum

42042 - Salchichon Tunnel Fine Herbs Vacuum 1/2

Salchichón - Fuet - Salami

Cured saussages: In Spain there are many types of cured sausages , like salchichón, salami , fuet. Almost all are from pork . Although there are varieties of sausages in the south,

the variety of them grows as it goes northward espanish

territory .

A cured sausage is a part, usually ground beef seasoned with various herbs and spices (paprika , pepper , garlic , rosemary , thyme , cloves, ginger , nutmeg , etc.) that is introduced ( "pressed " ) in hog casings skin . The natural gut is the real creator of the great taste of natural sausage his great qualities in healing these . His way of healing has made it easily maintainable over relatively long periods of time . The Spanish Sausages are increasingly recognized over the world for its taste, flavour and quality. Within this range of cured highlight :

-SALCHICHÓN: is a type of cured sausage is made with lean pork and some content of bacon, season with salt and some spices such as pepper, nutmeg, cloves and coriander. All this mixture let marinate for about 24 hours and then stuffed into cow or pig intestines han-ging him for healing.

-FUET : The FUET is a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the zone of Osona-Garroxa and is Also known as Vic salami (salami Vic, after the city of Vic, the capital of Osona). Other places That have long tradition of making it are the city of Olot and the surrounding zones.

-SALAMI: Salami is a sausage that is made with a mix-ture of seasoned pork meat chopped fine and mut is then smoked and dried in the air, similar to salami. Al-most all Italian varieties are flavored with garlic, not German. Is originally from Hungary and Italy.

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38251 - Chorizo BBQ 250g Gas



38281 - Chorizo BBQ Rosary 280g Gas

32011- Chorizo Tunnel Nature Vaccum

32012 - Chorizo Tunnel Nature Vaccum 1/2

32021 - Chorizo Tunnel Pepper Vaccum

32022 - Chorizo Tunnel Pepper Vaccum 1/2

32031 - Chorizo Tunnel Paprica Vaccum

32032 - Chorizo Tunnel Paprica Vaccum 1/2

31259 - Chorizo Extra Diced 250g Gas



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