Iberian Shared Technique

Alvarinho / Albariño: the cross-border grape

The most compelling cross-border story in Iberian wine — a single grape variety, divided by the Minh…

Chorizo vs chouriço: the Iberian sausage divide

Chorizo (Spanish) and chouriço (Portuguese) share the same Iberian origin — ground pork seasoned wit…

Escabeche: acid preservation technique

Escabeche is the Iberian acid-preservation technique for cooked food — fish or meat is fried or poac…

Salt cod rehydration: the Iberian desalting technique

The desalting of salt cod is not a simple rinse — it is a controlled, timed process that determines …

Sofrito and sofregit: the Iberian base

The sofrito (Spanish) and sofregit (Catalan) are both names for the same fundamental technique — aro…