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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
← The LibraryVolume XII · contents
Spanish · IV The Method

Salt Curing

Three entries

Dry-curing in this tradition rests on a defined animal, a defined season, and a defined muscle. The Sus scrofa ibericus pig enters the dehesa in autumn to forage, and that biological fact governs everything that follows — the fat profile, the curing behaviour, and the hierarchy of cuts from whole leg to trimmed loin. Beef hindquarter cuts, sourced from animals of prescribed age, extend the method beyond the pig and into cold-smoke territory.

Jamon iberico de bellota — Dry-Curing TechniqueLomo Ibérico — Spanish Cured Pork Loin EmbuchadoExtremadura and AndalucíaCecina de León — Spanish Air-Dried and Cold-Smoked Beef IGPLeón, Castile and León
IV · The Method · 7 of 8Next chapter → Also in this chapter
Spanish · IV The Method

Salt Curing

‹ IV The Method

Dry-curing in this tradition rests on a defined animal, a defined season, and a defined muscle. The Sus scrofa ibericus pig enters the dehesa in autumn to forage, and that biological fact governs everything that follows — the fat profile, the curing behaviour, and the hierarchy of cuts from whole leg to trimmed loin. Beef hindquarter cuts, sourced from animals of prescribed age, extend the method beyond the pig and into cold-smoke territory.

3 entries
Jamon iberico de bellota — Dry-Curing TechniqueLomo Ibérico — Spanish Cured Pork Loin EmbuchadoExtremadura and AndalucíaCecina de León — Spanish Air-Dried and Cold-Smoked Beef IGPLeón, Castile and León

‹ The Method · Contents · The Library