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Provenance · Volume XII · In progress

The Spanish Canon

One hundred and thirty-six entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
7 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
16 IV
The Method
The foundational techniques the cuisine is built on.
29 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
80 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
2 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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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
Spanish · IV The Method

Charcuterie & Curing

‹ IV The Method

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.

6 entries
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

‹ The Method · Contents · The Library