Provenance · Volume XII · In progress
The Spanish Canon
One hundred and thirty-six entries
Contents
I7
IIopening
III16
IV29
V80
VI2
VII1
VIII1
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XII · contents
Spanish · IV The Method
Charcuterie & Curing
Six entries
Spain's tradition of curing and preserving pork — and beef — rests on controlled salting, drying, and ageing under specific conditions. The hind leg of the Iberian pig, cured for up to 48 months, stands as the section's central reference point, while blood sausages, spreadable raw-cured sausages, and dried loin demonstrate the full range of technique. Carving is treated here as a craft inseparable from the product itself.
Jamón ibérico: curing stages and gradingJamón carving: the cortador techniqueLomo embuchado: cured pork loinCecina de León: air-dried beefSobrasada mallorquinaMorcilla de Burgos: blood sausage technique
IV · The Method · 1 of 8Next chapter → Spanish Portuguese Technique Foundations
Charcuterie & Curing
Six entries
Jamón ibérico: curing stages and grading · Jamón carving: the cortador technique · Lomo embuchado: cured pork loin
Spanish Portuguese Technique Foundations
Three entries
Tortilla Española · Croquetas de Jamón · Spherification — Basic (Sodium Alginate + Calcium Chloride)
Grains And Dough
One entry
Spanish rice technique (paella and sofrito)
Heat Application
Two entries
Spanish tortilla and egg technique · Spanish Charcuterie: Chorizo and Lomo
Iberian Shared Technique
Four entries
Sofrito and sofregit: the Iberian base · Salt cod rehydration: the Iberian desalting technique · Chorizo vs chouriço: the Iberian sausage divide
Pastry Technique
Four entries
Croquetas: The Spanish Béchamel Fritter · Alioli, Crema Catalana, and Catalan Technique · Churros: Choux-Adjacent Fried Dough
Salt Curing
Three entries
Jamon iberico de bellota — Dry-Curing Technique · Lomo Ibérico — Spanish Cured Pork Loin Embuchado · Cecina de León — Spanish Air-Dried and Cold-Smoked Beef IGP