Aragonese cuisine

The Aragonese cuisine includes several typical dishes and ingredients of cuisine in Aragon, a community in Spain. They include roast lamb (especially ewes), called ternasco; ham (jamón) from Teruel; olive oil from Empeltre and Arbequina olives; a local taste for unusual vegetables such as borages, the edible stems of Cynara cardunculus, and sweet varieties of onion; and wines from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja.


Chistorra

Print Chistorra Author: The Cook Ingredients Meat 700 g lean pork 300 g back fat, jowls, hard fat trimmings Ingredients per 1000g (1 kg) of meat 5 teaspoons salt ½ teaspoon pink salt (cure #2) powder ½ teaspoon dextrose (glucose) ½ teaspoon sugar 3 teaspoons smoked paprika 1½ teaspoons hot pimentón or cayenne pepper 1½ …

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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