I
Preparation
II
Charcuterie Curing
III
Iberian Moorish Legacy
IV
Spanishportuguese Proteins Mains
V
Wet Heat
VI
Basque Seafood
VII
Grains And Dough
VIII
Iberian Shared Technique
IX
Pastry Technique
X
Spanishportuguese Soups Stews
SpanishCharcuterie Curing
Techniques
6 entries · 6 at full depth
- SP.37.0001 Cecina de León: air-dried beef León, Castilla y León, Spa
- SP.37.0002 Jamón carving: the cortador technique Spain (national technique)
- SP.37.0003 Jamón ibérico: curing stages and grading Extremadura and Huelva, Sp
- SP.37.0004 Lomo embuchado: cured pork loin Spain (Extremadura and Hue
- SP.37.0005 Morcilla de Burgos: blood sausage technique Burgos, Castilla y León, S
- SP.37.0006 Sobrasada mallorquina Mallorca, Balearic Islands