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meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat meat that has been salted and dried by means of air, sun or smoke. Chistorra: Navarre: sausage A type of sausage from Navarre, Spain.
The use of garlic has been noted as common in Spanish cooking. [5] The most used meats in Spanish cuisine include chicken, pork, lamb and veal. [6] Fish and seafood are also consumed on a regular basis. [6] Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.
Name Image Description Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.
Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms; Laurices; Lawar; Lihapiirakka; Lomo a lo pobre – in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. [19] [20] Lörtsy
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The meat is usually ground (minced) rather than chopped, and different seasonings are used. Due to the historically high cost of imported Spanish paprika, Mexican chorizo is traditionally made with native cultivars of the same species of chili pepper used in Spain, making the Mexican version spicier than the Spanish one. [22]
Instead, the foods and cooking techniques of both the indigenous Mexicans and the Spanish began to be mixed contributing to the development of an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca , Veracruz and the Yucatán Peninsula .