SP.37.0001
Cecina de León: air-dried beef
The air-dried cured beef of León — the bovine equivalent of jamón, produced from the hind leg of mat…
León, Castilla y León, Sp
SP.37.0002
Jamón carving: the cortador technique
The professional carving of jamón ibérico is a skilled trade in Spain — the cortador jamonero — and …
Spain (national technique
SP.37.0003
Jamón ibérico: curing stages and grading
The most complex and valued cured meat in the world — the hind leg of the Iberian pig, salted, dried…
Extremadura and Huelva, S
SP.37.0004
Lomo embuchado: cured pork loin
The cured pork loin of Spain — a single muscle (the lomo, or longissimus dorsi) marinated in paprika…
Spain (Extremadura and Hu
SP.37.0005
Morcilla de Burgos: blood sausage technique
The definitive Spanish blood sausage — made from pork blood, onions, rice, pork fat, salt, and pimen…
Burgos, Castilla y León,
SP.37.0006
Sobrasada mallorquina
The spreadable cured sausage of Mallorca — raw ground pork seasoned with pimentón (sweet and hot), s…
Mallorca, Balearic Island