Que no te vendan gato por liebre

En enero del 2014 el BOE publicó un Real Decreto por el que se aprueba la norma de calidad para la carne, el jamón, la paleta y la caña de lomo ibérico. El objetivo es distinguir las calidades de los jamones, paletas y caña de lomo ibérico de acuerdo al grado de pureza de la raza del cerdo ibérico (raza única en el mundo), alimentación y su manejo (cría en el campo o en granja). 

Se han establecido 4 categorías comerciales que nos ayudarán a identificar los diferentes tipos de productos ibéricos. 

• Brida de color negro: Máxima calidad. Productos que provienen de cerdos 100% ibéricos, solo alimentados con bellota en la dehesa.
• Brida de color rojo: Productos que provienen de cerdos cruzados y alimentados con bellota
• Brida de color verde: Productos que provienen de cerdos de cebo de campo ibérico, es decir alimentados con pienso en explotaciones extensivas o explotaciones intensivas al aire libre
• Brida de color blanco: Productos que provienen de cerdos alimentados con pienso en granjas con movimientos limitados.

En los productos con bridas de color rojo, verde o blanco se deberá indicar el porcentaje de raza ibérica que tiene que ser al menos un 50% ibérico. 

Los productos que comercializamos en Macarena's Delicorner son 100% ibéricos de bellota. Visita nuestra web y descubre nuestros jamones y embutidos con Denominación de Origen Jabugo y Guijuelo. 

www.macarenasdelicorner.com

The production process of Extra Virgin Olive Oil by Oro de Cánava.

The production process of Oro de Cánava oil begins in the olive groves of the partners of this company, which separate the olives from the tree and the ground carefully, thereby, they select the fruit from the beginning in order to obtain an oil that has been recognized as one of the best of the Picual variety repeatedly by its excellent organoleptic characteristics.

The olive that is squeezed in their mill, is from the region of Sierra Mágina, a region that was declared Natural Park and is located in  Jaén. The olive groves that integrate this area are plants with good vigour and large foliaceous development. Given that in some cases the olive altitude surpass the 1,000 feet, trees can be considered from the Sierra, all of which are privileged because of the microclimate in this area.

The campaign begins when the fruit reaches the optimum level of maturity, usually during the month of November. Once the olive is collected from the tree (never mixed with the olive that is on the ground) it is moved to the mill, where it is undergone to a thorough cleaning, first separating the leaves and twigs that could bring and then, if necessary, by a clean water washing from the spring of Cánava, from which our oil takes its name. Subsequently, the olive is crushed by the hammer mill system, in order to break all the cells containing the oil inside of the fruit, passing the mass obtained into the blender machine which gets a compact and homogeneous mass.

This mass using the two phase system is subjected to centrifugation to separate the oily juice (oil) of other components. This is washed always with a maximum temperature of 22 degrees C to remove possible impurities that it could contain. After this process, the oil (on selection of acidity and organoleptic characteristics) is transferred to the deposits of the warehouse. The oil will remain for a while to mature. Constant temperature helps hold our oil becomes finally one of the best natural products for the feeding, from the heart of Sierra Magina.

Visit Macarena's Delicorner if you want to taste our selection of Extra Virgin Olive Oil by Oro de Cánava.

A brief history of wine

According to Cornell University , archeologists date grape cultivation and wine making to sometime between 6,000 and 4,000 BC in Mesopotamia and the coastal areas of the Caspian Sea. At that time only aristocrats, royalty, and members of clergy enjoyed wine while peasants and commoners drank ale, mead and beer.

Ancient Egyptian Papyri and Sumerian tablets dating back to 2200 BC are the oldest documents that mention wine as a man-made medicine. In ancient Egypt, wine was also savored mainly by royalty and the upper classes.

When wine making arrived in ancient Greece, it was enjoyed by the whole spectrum of society, and became a popular theme in literature, religion, leisure, medicine and mythology.

The ancient Romans took vine clippings from Greece back to Rome. From there centers of viticulture soon appeared all over southern Europe, then in Germany and the rest of the continent. Hippocrates, often referred to as the "father of western medicine", promoted wine as part of a healthy diet. He also claimed that wine was good for disinfecting wounds, as well as a liquid in which medications could be mixed and taken more easily by patients. Hippocrates said wine should be used to alleviate pain during childbirth, for symptoms of diarrhea, and even lethargy.

In the Bible, in his first epistle to Timothy, Paul the Apostle recommended a little wine every now and then to help digestion.

Persian Avicenna in the 11th century AD acknowledged that wine helped digestion, but only recommended it as a disinfectant while dressing wounds because Islamic laws prohibited the consumption of alcohol.

During the Middle Ages, Catholic monks frequently used wine for a wide range of medical treatments.

Wine was so linked to medical practice that in the first printed book on wine, Arnaldus de Villa Nova (circa. 1235-1311 AD), a physician, wrote at length on wine's benefits for the treatment of many illnesses and conditions, including sinus problems and dementia.

One of the reasons wine was so popular throughout history is because safe drinking water was often scarce. During the 1892 cholera epidemic in Hamburg, Germany, wine was used to sterilize water.

Visit Macarena's Delicorner and discover our selection of Red Wines from Ribera de Duero (Spain)

Spanish Extra Virgin Olive Oil

Smooth, Vibrant, Bold. Just like a fine wine, the varietal, climate and region determine an olive oil’s taste. From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil, offers the largest variety of unique oils that are as distinctive and diverse as nature itself. They will heighten the flavor of your meals and reveal the creativity in you.

Try new recipes or enhance your favorite meals with the taste of Olive Oil from Spain, the signature of good taste. Experiment with all of our brands, as each adds its own distinct flavor. 

Macarena’s Delicorner offers a wide variety of Spanish Extra Virgin Olive Oils from Jaén (Andalusia, Spain). 100% picual variety.

Let me share with you a recipe by Chef José Andrés: Patatas Bravas (Fried Potatoes with Allioli and Spicy Sauce). Hope you enjoy it!

For the brava sauce:

6 fresh tomatoes, 3 Tbs.

Spanish extra-virgin olive oil,

2 tsp. sugar,

1 bay leaf,

1 tsp. pimentón (Spanish sweet paprika),

1 pinch cayenne pepper,

1 Tbs. sherry vinegar,

Salt to taste

For the potatoes: 4 cups Spanish extra-virgin olive oil,

2 pounds Idaho potatoes (about 3-4 large potatoes), peeled and cut into 1" cubes,

Salt to taste,

1/2 cup allioli (see recipe to follow),

1 bunch chives, finely chopped, for garnish

For the allioli sauce:

1 small egg,

1 cup Spanish extra-virgin olive oil,

1 garlic clove, peeled,

1 Tbs. Spanish Sherry vinegar or lemon juice,

Salt to taste

Preparation:  Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomato into the bowl. Strain the grated flesh through a sieve to produce 2 cups of tomato puree. To make the brava sauce, pour the 3 tablespoons of olive oil into a small pan and warm over a low flame. Add the tomato puree, sugar, bay leaf, pimentón, and cayenne. Raise the heat to medium and cook until the mixture reduces by 2/3 and becomes a deep red color, about 20 minutes. Remove from the heat. Add the vinegar, add salt to taste, and reserve. Take a deep and heavy-bottomed pot and pour in the olive oil. Heat to 250°F. Place the potatoes in the oil and poach them, frying them slowly until soft, which normally takes about 10 minutes. The potatoes won't change color but they will soften all the way through. You can test for softness by inserting a toothpick; if it comes out easily, the potatoes are done. Remove from the pot with a slotted spoon or a spider and drain on paper towels. Set aside. Raise the temperature of the olive oil to 350°F. Return the potatoes to the pot. Fry in batches until crispy and brown, about 2 minutes. Sprinkle with salt to taste. Continue until all the potatoes have been fried. Drizzle a little brava sauce on a serving plate. Top with the potatoes, add a dollop of the allioli, and sprinkle with chives.

Allioli a la moderna (Modern garlic and oil sauce) Break the egg into a mixing bowl. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste. Little by little, add what's left of the olive oil as you continue blending. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a lovely yellow color. Add salt to taste. ** If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify. José's tips What happens if the oil and egg separate? Don't throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another beaker and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.

TGIF... ..... Let's dance....Dale a tu cuerpo alegría Macarena!

Happy weekend! 




Do you know.....

• The song was originally recorded in 1992, and released in 1993 as a rumba. This was the first of six versions of the song that can be associated with Los Del Rio.

• In the United States, the song, and its corresponding Macarena dance, became popular during the same week as the 1996 Democratic National Convention. The song was frequently played between activities, and large groups of delegates and other attendants would be seen doing the Macarena dance. The song and dance became such a part of the convention that Vice President Al Gore, having a reputation for stiffness, made a joke about doing the Macarena dance during his speech. He said, "I would like to demonstrate for you the Al Gore version of the Macarena", then remained motionless for a few seconds, and eventually asked, "Would you like to see it again?"

• "Macarena" remained popular through 1996, but by the end of 1997, its popularity had diminished. The song stayed in the Hot 100 chart for 60 weeks, the longest reign among No. 1 songs, only surpassed fifteen years later by Adele's "Rolling in the Deep".

www.macarenasdelicorner.com 

Cocinar con Productos Don Bocarte

Un excelente blog de un gran cocinero que nos enseña a cocinar con los excelentes productos de la marca Don Bocarte: http://xabiergutierrezcocinero.com/2013/07/cocinar-con-don-bocarte/

Esperemos que disfrute de la lectura

Puede encontrar estos productos en nuestra tienda online Macarena's Delicorner. 

Top 10 Reasons to Visit Ribera del Duero

Top 10 Reasons to Visit Ribera del Duero

The Legend of St. Valentine

The history of Valentine's Day--and the story of its patron saint--is shrouded in mystery. We do know that February has long been celebrated as a month of romance, and that St. Valentine's Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. 

If you are thinking of surprising your beloved partner, have a look at what Macarena's Delicorner offers. We have prepared a wide selection of gift boxes.

Have you ever heard about the production process of Anchovies?

Macarena's Delicorner tells you...

Manufactures select the best raw materials for its products. Don Bocarte is one of the most famous anchovy manufactures in Spain and that is why we offer their products at our online store.

The period for catching top-quality anchovies  is in April, May and June, which is when Don Bocarte purchases the highly priced fish.

Don Bocarte carries out the salting process as quickly as possible, so that the anchovy takes on the right amount of salt which is essential for its preservation. 

Having salted the anchovy it is gutted and the head is removed for subsequent packing. 

During the anchovy production process, the fish are placed in 30-litre containers in the form of fans, with a lawyer of salt on each level. 

The containers are pressed and the purpose for this is to remove fat from the anchovy so that the fish can begin maturing. In our maturing cellars, the fish will be salted for a minimum of 8 months, during which time the temperature and humidity are controlled in order to achieve the characteristics aromas of Don Bocarte anchovies. 

Once the salted fish has obtained its characteristic bouquet and aromas, the anchovy is then manually cleaned. It is taken to the filleting room where our staff finish off the process by leaving the anchovies completely clean, bringing out their best appearance and texture.

Visit our online store Macarena's Delicorner and have a look at our anchovies.

Spanish Wines from Ribera de Duero

Do you know there are several designations for wines that are produced in the Ribera del Duero: Joven, Crianza, Reserva, Gran Reserva, and Rosado? 

Joven: “Joven Roble” and “Joven Barrica” are interchangeable terms that refer to wines aged for a short period of three to six months in oak, released soon after harvest. All wines with a Joven classification are fruity and vibrant, and meant to be consumed quite young.

Crianza: Aged two years, a minimum of twelve months in oak barrels. They can be released after the first of October, two years after the harvest. These wines have well balanced tannins with a full-bodied and velvety mouthfeel.

Reserva: Aged three years, a minimum of twelve months in oak barrels; can only be placed on the market after the first of October of the third year after the harvest. After twelve months in oak barrels, Reserva wines are then bottled and laid down in winery cellars, producing wines that are ready to drink once they enter the market. Reserva wines are elegant and intense, with a rich aftertaste that is long and persistent.

Gran Reserva: Wines of outstanding quality, made in select vintage years only. Aged a minimum of sixty months, with twenty-four months in oak barrels minimum followed by additional bottle ageing. First release is allowed after the first of October, five years after the harvest. After twenty-four months in oak barrels, Gran Reserva wines are then bottled and laid down in winery cellars, producing wines ready that are ready to drink at the time of release. Gran Reserva wines are complex and structured, with great balance and vitality.

Rosado: Rosé wines are fermented without the skin of the grape and are available shortly after the harvest. Easy to enjoy, with refreshing wild-berry flavors.

Visit our selection of wines at Macarena's Delicorner

Beneficial Health Effects of Extra Virgin Olive Oil....

...are vastly known: antiaging, cancer prevention, heart disease and high blood pressure prevention, anti-inflammatory effect, stomach´s protection against ulcers and gastritis, blood sugar control... They are due to both its high content of monounsaturated fatty acids (oleic acid and triglecerids) and its high content of antioxidative substances, sterols and chlorophylls. No other naturally produced oil has as large an amount of monounsaturated fats as Extra Virgin. Besides this, only extra virgin (=unprocessed) olive oil has other beneficial compounds as antioxidants, that are not present in other categories of olive oil either vegetables or seed refined oils, since these components are eliminated during the refining process.

Have a look at our selection of Spanish Extra Virgin Olive Oils at Macarena's Delicorner