Recipes & Hogs Blog

Pulpo a la Gallega or Galician-Style Octopus is a classic dish of sliced boiled potatoes, small round slices of octopus, paprika, sea salt and olive oil, generally served as a heartier tapa. It comes from Galicia, the northwestern corner of Spain and one of Spain’s culinary centers, especially known for its seafood. We’re cheating a bit with this recipe as we’re using tinned octopus instead of preparing the octopus ourselves, but in our opinion it works beautifully and well.

A Spanish tapas classic, Gambas Al Ajillo, is a regular feature on our menu here at Spanish Pig. Not only are they a must-have as part of a tapas spread, but they are also great for a quick, healthy and simple dinner. Delicious served with some crusty bread for dipping in the garlicky oil and a crunchy green salad on the side.

A quick and easy dip you can whip up in under 10 minutes. Think of it as something you might use instead of hummus. This dip is great to make ahead, keeps well in the fridge and is perfect for lunches or entertaining. Plus it’s vegan! Serve with raw veggies, crackers or crusty baguette – it’s always a hit and kids like it too.

Jamón ibérico is a culinary treasure from Spain which originates exclusively from the meat of black-hoofed Iberian pigs. The finest of all Jamón Ibérico is made from a special breed of Iberian pigs which are fed, at the last winter of their lives, with only acorns (bellotas) and are free to roam in the pastures. These black hoofed pigs (Pata Negra) are raised according to strict regulations, which results in a product that is considered by many as one of the purest, most luxurious foods around.   In summer, these agile Iberian pigs roam the Dehesa, covering up to 40 kms a day to find drinking water. Thanks to all this roaming, they develop thin legs and strong thighs, which supports their considerable weight gain between the months of October and February, a season known as the montanera. The varied terrain means that the pigs get plenty of exercise, which allows the acorn oils to infiltrate the meat and produce that utterly amazing umami taste.   The first thing you notice when you look at Bellota ham is the colour — a rich shade of ruby. When the ham hits your palate, that's when the fireworks start, from that umami hit to the to the sweet nuttiness that fills your mouth. Ibérico de Bellota is a low-calorie, vitamin-rich food that contains 50% more protein than fresh meat. Did you know that 50 grams of Acorn-fed Ibérico ham has only about 150 calories? Iberian ham is also an antioxidant and is high in vitamin E and interestingly, when enjoyed with tomato its beneficial effects are doubled! Like olive oil, the quality of acorn-fed Iberian ham fat is excellent. It contains over 50% Oleic Acid, which facilitates the production of HDL (“good”) cholesterol in the body, while reducing LDL (“bad cholesterol”). There are different grades of ham, each of which is strictly controlled, recorded and marked. To receive the coveted black label marked '100% Ibérico de Bellota', the pig must be pure-bred, have roamed free-range and been fed only on acorns during the montanera.  Good examples would be our hand carved Joselito Gran Reserva Bellota ham or Cinco Jotas, also hand carved in Canada, acorn fed ham, both coming from the finest producers in Spain and aged for at least three years. Out of this World good in both cases. Another kind of ham that comes from free roaming, acorn-eating pigs but aren't necessarily pure-bred Iberian, is this lovely example by Marcos, which is 75% Ibérico. After that comes jamón ibérico cebo de campo, where the pigs are at least 50% Iberian and have been roaming free and grazing, but have also been given fodder, such as the delicious ham produced by Señorio de Olivenza.   Regardless of which one you choose you will be impressed by the melt-in-the-mouth quality of all Ibérico hams. Please feel free to contact us at hola@spanishpig.ca if you have any questions at all about the largest range of Ibérico ham in Canada!  Que aproveche!

Romesco is a tomato-based sauce that was created in Cataluña by the local fishermen to be eaten with fish. Some say its origins are Roman, while others point to the Moors as the word “rumiskal” in Arabic means "to mix". Traditionally, Romesco is made from roasted tomatoes but there are a number of different recipe variations out there. At Spanish Pig, we like to replace the roasted tomatoes with roasted piquillo peppers. We find the piquillo peppers gives the sauce an even deeper flavour and is much quicker and easier to make as you are using a prepared ingredient.   The best part about Romesco sauce? It can be used in such a wide variety of dishes, beyond just fish. It works wonders served alongside chicken, pork and roasted vegetables or even as crudité dip. It also add a punch of Spanish flavour and acts as a thickening agent to a fish stew, for example. How about replacing ketchup in a burger with Romesco? You will be pleasantly surprised.   Ingredients * One 16-ounce (450g) jar of roasted red peppers, drained * ½ cup (64g) raw or roasted almonds (unsalted) *1 Tablespoon of tomato purée or 1/4 cup of sun-dried tomatoes. * 2 cloves garlic, peeled  * 1 tablespoon sherry vinegar  * 1 teaspoon smoked paprika * ½ cup extra-virgin olive oil How to make it Your food blender will come in handy here. Combine all ingredients except the olive oil. Fasten the lid and blend. Once the ingredients are mostly blended, start drizzling in the olive oil slowly while running the blender. Blend until you reach your desired consistency. Personally, I like a smooth consistency but if you prefer a slightly chunkier version then that's fine too!  Remember to add additional salt if needed after tasting. It is ready to eat immediately but you could also warm it up if you are in the mood for a warm sauce. It will store in a jar in the refrigerator for 7 to 10 days or freeze (place in an ice-cube tray) for up to 3 months. Easy, tasty and versatile, what else could you ask from a sauce?  Que aproveche!          

Eating healthy need not be boring and flavourless. In Spain, a salad always seems to make its way to the table for lunch or dinner. Whether dining out at a restaurant or preparing a meal at home, an ensalada mixta will be presented in the middle for everyone to share. Simple yet flavourful ingredients transform a mundane salad into a colourful and tasty appetizer or side dish. Ensalada mixta is such a staple in Spanish cuisine that it is eaten all year round. I have fond memories of sitting at my grandparents kitchen table in Madrid sharing a salad  Many of the ingredients for the salad are canned, so it makes it a quick recipe to pull together at a moment's notice. The key is to use very high quality ingredients, such as the tuna or the piquillo peppers to make it shine. There’s really no one right way to make an ensalada mixta, and so many of the ingredients below are interchangeable with your favourite quality pantry items.   Ingredients (For 4 People)  1/2 Small lettuce of your choice 1 Can/jar of good quality tuna  4 Hard boiled eggs 1/2 can of asparagus  1/3 Can/jar of piquillo peppers Green or Black olives Red onion (thinly sliced) 1/2 cucumber (sliced) 2 Tomatoes (sliced)- Best ones you can get your hands on. 1 Jar artichoke hearts​  Good quality olive oil  Sherry Vinegar  Preparation   Thinly slice the red onion and marinate in sherry vinegar for 30 minutes to mellow the flavour of the onion.   Boil the eggs until they are cooked the way you like them Wash your salad leaves and spin/pat to dry Separate the chunks of tuna into smaller pieces and spread over the lettuce Slice the piquillo peppers into thin strips and place over the salad Do the same with the cucumber and the tomatoes. The more delicate ingredients such as asparagus and artichoke hearts can be placed on top, along with a few olives.  Cut the boiled eggs into halves or quarters and distribute evenly. Drizzle generously with extra virgin olive oil and sherry vinegar before seasoning with salt and pepper.  Serve as an appetizer or a side dish and maybe with some good bread to mop up all that beautiful dressing left at the end. Que aproveche!  

Meatballs, or albondigas, are a popular Spanish dish and are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule (al-bunduq is the Arabic term for something small and round). They are often part of a tapas menu, served among other tasty dishes such as patatas bravas or gambas al ajillo, but are equally good as a main dish alongside some green salad and a crusty baguette.  At Spanish Pig, we have tried many versions of albondigas, but this version inspired by British chef Rick Stein, takes everyday Spanish pantry items and turns your average meatballs into the zingiest of meatballs. We highly recommend giving it a try.  Ingredients: FOR THE MEATBALLS 150g Sierra Serrano ham 350g Ground chicken  350g Ground pork 3 Garlic cloves, crushed 2 Tbsp. chopped flat leaf parsley 1/4 Tsp. Hot pimentón FOR THE SAUCE 3 Tbsp. olive oil 1 Onion, finely chopped 3 Garlic cloves, crushed  1/2 tsp. Pimentón, sweet or hot 2 x 400g Cans chopped tomatoes 200ml Dry white wine or dry sherry 2 Fresh bay leaves 200ml Meat stock Salt   How to make them: Cut your serrano ham (150g)  into tiny pieces (you can also use a food processor) and place in a bowl with 350g of each minced chicken and minced pork. Mix in 3 crushed garlic cloves, 50g of pitted green olives, 2 tbsp. of chopped parsley, zest of 1 lemon and 1/4 tsp. of hot pimentón. Form into meatballs and fry in olive oil until brown all over, making sure not to overcrowd the pan. Now for the sauce! Fry 1 chopped onion, 3 more crushed garlic cloves and another 1/4 tsp. of pimentón for 10 minutes. Then add 1 large (800g) can of chopped tomatoes, 200ml of dry white wine or sherry, 200ml of chicken stock and a couple of bay leaves.  Simmer for 15 minutes or until the sauce has thickened.  Add the meatballs to the sauce and simmer for 5 minutes until cooked through and season to taste. Remove the bay leaves and serve the meatballs either as a tapa or as main course with some rice or a good baguette.  These are easy to make, healthy and tasty. Que aproveche!  

Christmas in Spain is all about the amazing food, with every region having their own gourmet traditions.  These three, however, are sure to make an appearance on most Spanish Christmas Eve dinners.

We all love a good brunch and unsurprisingly Spaniards even use the word themselves. While we often look to bacon to pack a flavourful punch to our breakfast dishes, in Spain, it is typical to use Jamon in dishes such as pan con tomate topped with Iberico ham or huevos rotos with ham and potatoes.Our favourite is just that classic: fried potatoes and eggs (huevos rotos) topped with gorgeous iberico ham. See the fat of the ham melt into the hot potatoes to create the most unctuous brunch you have had in a while! First, prepare and cook your potatoes the way you like them, there are no rules here, you can use French fries, oven fries, home fries or whichever you prefer. Next up are the huevos (eggs), once again, you prepare them as you wish, although we would recommend sunny side up so that when you cut into the egg the yolk runs over the potatoes and the ham. Getting hungry yet? Next, comes the star of the show, jamón Iberico. We would recommend using Iberico de Bellota shoulder ham for this or Iberico de Cebo (grain fed pigs), they will do the job nicely and will be easier on the wallet. Fry the ham until it becomes a crispier, not too much, you don’t want it too dry. Place the ham on top of the egg and potatoes, along with some fried crispy shallots on top, and there you have it, a brunch fit for kings!A café con leche and freshly squeezed orange juice are the perfect compliment to this dish. For a boozy brunch, enjoy it with a good vermouth on ice or a glass of cava! Que aproveche!

Did you know that nearly 50% of the World’s olive oils are produced in Spain, making it the World’s largest exporter of extra virgin olive oil? Amazing isn’t it? Spain has more than 215 million olive trees! This includes over 200 varieties, each with its own unique flavours and aromas, and covering an incredible 2 million hectares! It’s typical to see olive oils from Italy or Greece in Canadian supermarkets and specialty stores, but it is worth expanding your olive oil horizons to give the Spanish varieties a try! There are three factors for producing the best cold pressed olive oil: 1) The care given to the trees throughout the year; 2) The method in which the harvesting is done; and 3) The processing of the olives into oil is carried out as gently as possible. Done properly, the traditional method is used whereby harvesters knock the olive branches with long sticks (this action in Spanish is called vareo) and the ripe fruit falls into the nets that are spread under the trees. The vareo occurs when the olives are ripe (between November and February) and hundreds of pickers bring the fruit down from the trees.  Only fully ripe and undamaged olives are suitable and for the finest olive oils, the olives are picked individually by hand to ensure less damage to the fruit. Olive oil should, if possible, be consumed within a year of being processed, as it starts to lose flavour and nutritional value over time. It should be stored in a cool, dark place, preferably in dark glass or stoneware. Some very special varieties, originating from millennial trees, such as the Farga Millenial EVOO are bottled in such a way that they first see the light of day when you open the box. The health benefits of cold pressed olive oil due to its large amounts of monosaturated fatty acids are undisputed. It can help prevent high cholesterol and therefore heart and circulation issues. It is also rich in Vitamin E, which is reportedly an extremely effective antioxidant. In Spain, olive oil is used prolifically and is a staple ingredient in any household. For breakfast, it is drizzled on pan con tomate, it is used for cooking and frying and also used in marinades, sauces and to dress salads. Of course, we shouldn’t forget to mention the importance of olive oil in preserving a vast array of Spanish ingredients, such as vegetables, seafood and cheese, to name just a few.  The right oil should be chosen in each case; some oils can be fruity and sweet, while others can be coarse and rustic. Some, such as Naturvie’s EVOO (Extra Virgin Olive Oil) have a Intense and very complex aroma of banana, green kiwi and citric. Others, like El Lagar del Soto EVOO are initially sweet in the mouth then slightly bitter and have a somewhat spicy finish. At Spanish Pig, we offer two premium types of extra virgin olive oil – Manzanilla Cacereña and Arbequina, both of which are delicious for salad dressings, dipping or for cooking. We love to use olive oil liberally in our kitchen, to add a luxurious quality to many dishes. It also makes a great gift!      

 Morcilla dates back to the Middle Ages and is now an established part of Iberian Cuisine. Historically, the word morcilla was simply referred to as “sausage”, but nowadays it is almost always taken to mean blood sausage. In some parts of Spain, mainly in Catalonia and Andalucía they do a morcilla blanca which, as the name suggests, is white as it does not contain blood. A lot of people may turn their noses up at the idea of eating pig’s blood, but morcilla’s rich and deep flavour can convert even the fiercest cynics. It is the main ingredient in many stews, such as the Asturian fabada or the Castilian cocido. Boiled or fried, dried or smoked, cold or hot, it goes well with a variety of vegetables, making it also a suitable contender for stuffed peppers. The blood used in morcilla is used immediately after the pig is butchered to prevent it from thinning. The meat used in the sausage is typically mixed with spices and combined with blood and bacon. The filling may also contain a wide variety of different ingredients such as potatoes or squash, almonds or nuts, cinnamon or garlic, salt and/or sugar. As an example, the Asturian fiyuela blood sausage contains white beans, rice and sugar. All types of morcilla have one thing in common- they are boiled before being hung up to dry. In the north of Spain, they are also smoked (oak is popular as it imparts a delicate flavour) to make them last longer, a whole year to be precise, until the next butchering ceremony. At Spanish Pig, we love grilling a piece of Señorio de Montanero and then serve on a piece of crusty bread with a cold cerveza. Equally satisfying in the famous Asturian fabada or the hearty Cocido Madrileno, a favourite stew across Madrid restaurants in winter. If you aren’t in the mood for a stew then we also like the simplicity of this morcilla and broad bean recipe, which originates from a great Spanish restaurant in London called Moro. While a sausage made with pig’s blood might sound like something you want to leave for the more adventurous foodies in your life, we highly recommend giving it a try. It really is bloody good!

When hearing the word “anchovy” we often think of that sad grey thing on pizzas and disliked by so many people. Cantabrian anchovies are vastly different and in fact, are a delicacy enjoyed all over Spain and known as some of the best in the World.  There is no doubt that the Spanish love their fresh fish, which features on restaurant and household tables daily, directly from the sea and as unprocessed as possible. In a country which shores include the Mediterranean and the Atlantic, canned fish and seafood enjoy a cult status. Whether they come in cans or jars, canned products are not seen as culinary barbarism in Spain, they are quite the opposite. Anchovies are caught wild and during a short season, from March or April and peaking during the summer. Anchovies pass through the Bay of Biscay in the early fall on their way to Norway and return in the spring well nourished and with a subsequent cushion of fat, this is when the Cantabrian fishermen start to fish for anchovies. Galicia, the region with the greatest volume of production, takes first place for canned fish and seafood. However, Cantabria in the Basque country and the Atlantic province of Andalucía are also renowned for their outstanding quality of products. The centres for the Cantabrian fish-canning industry are the coastal towns of Santoña, Laredo and Colindres, which have specialized in producing first-class canned anchovies for centuries. When each catch comes in, the fish are immediately graded by size and selected for salting, pickling or selling fresh accordingly.  The heads and intestines are first removed from the anchovies, and they are layered in wooden barrels for three to six months. They are then rinsed, dried and divided into two fillets by hand. They are then packed in cans with the addition of olive oil or sunflower oil. Due to the care in the way they have been canned, they never taste overly salty or metallic like mass produced anchovies have. As with most delicacies, they are best eaten without too many other distracting ingredients, they are such morsels that they do not need any dressing up.  Spanish Pig recommends eating them as simply as possible, perhaps laid out on some pan con tomate or on thin slices of toast. We do however understand that some people may find that intimidating initially so perhaps add them to a salad with crispy lettuce, anchovies, eggs and croutons. Que aproveche!

 If you have ever been to a Spanish Tapas bar you will have seen rows of montaditos, slices of bread with a variety of flavourful toppings, on the bar or counter begging to be devoured. The term montadito comes from the word montar, meaning to mount, as a reference to the toppings mounted on the bread.  In the Basque country they are called Pintxos and it is common to stick a toothpick in each morsel, which makes picking them up easier but also helps the bar work out the bill when you’ve finished as the toothpicks are often colour coded by price. In Southern Spain these open sandwiches are called montaditos but they are essentially the same thing, a convenient way to eat when going from tapas bar to tapas bar or to serve guests at home with a wide variety of options. All in all, very little work with highly impressive results! These little open faced sandwiches are served with an incredibly versatile selection of ingredients on top, from cured meats such as jamón or chorizo to seafood like, Cantabrian anchovies, or cheese like a good Manchego, the sky is really the limit! A good quality, long, crusty baguette will do nicely. Slice it up in medium size pieces and then select your ingredients. Here are some of our favourites; Montadito of mojama and guindilla: Take a piece of sliced baguette, rub with a raw garlic clove and then squeeze half a tomato (the softer the better) on top of the bread. Then, drizzle a little good quality olive oil over the bread. Next, shave or very finely cut some mojama (cured loin of tuna) and place on top of the bread. A guindilla, which is a mildly spicy green picked pepper, will go perfectly nestled on top. Yum! Montadito of anchoa Cantabrico and pimientos de piquillo: A favourite at Spanish Pig and it couldn’t be simpler, it’s also beautiful to present. Start with a piece of sliced baguette, place a piece of piquillo pepper (red preserved pepper) and then an anchovy on top. Secure with a toothpick if you have one handy to keep both ingredients on the bread. Montadito of Jamon y manchego: Follow the same steps as above with garlic, tomato and olive oil, then take some jamon serrano and either fold or cut it into a shape about the same size as the bread. Cut up some manchego and place that on top……. complicated huh? Montadito of hot Chorizo picante, goat’s cheese and a honey vinaigrette: Slice the cooking chorizo into slices, fry for 10 minutes or so until it has some nice colour. Then slice the goat cheese into thin slices (just smaller than the bread) and place it on top of the hot chorizo….it will melt the cheese a bit….for the better! Now drizzle that delicious slightly sweet dressing and que aproveche! Of course, these are just a few ideas and the World is your montadito when it comes to choosing toppings. They make a colourful and impressive spread for a gathering of friends and family, so next time you’re serving the usual cheese and crackers, try some montaditos instead!        

  Spanish cuisine has a plethora of dishes that consistently delight food lovers with their flavours. One such food that is intense and exquisite in flavor and texture is mojama. Considered as a Spanish delicacy, Mojama is the meat from the rear of the tuna fish filleted into long strips.  The fillets are then washed with water and left for one or two days in coarse sea salt. Then, the fillets are washed again and left to dry in a well-aired place between 10 and 15 days. When the fillets have shrunken and darkened to a reddish-brown color, mojama is fit to eat. This drying and curing process is similar to that of ‘iberico ham’, therefore earning mojama the enduring nickname “Ham of the Sea”.   The origin of mojama runs deep in the heart of Spanish culture. For centuries, fishermen in warm climates have turned to drying or curing fish to preserve their catch. These fishermen would pack their fish in sea salt, and then hang them in the sun to dry. Although modern refrigeration would make this practice obsolete; mojama is a traditional product of the areas that still employ the Almadraba fishing method. This technique consists of creating a maze of cloth nets through which migrating tuna passed and were captured.  Mojama is chiefly produced in southern Spain and along the very windy coastline known as the Costa de la Luz and normally along the coasts of southeast Spain and Andalusia.  Additionally, provinces such as Huelva and Cadiz in the Atlantic, as well as Valencia, Murcia, and Almeria in the Mediterranean are also known to produce great quantities of mojama. Mojama is characterized by its own unique taste, color, aroma and texture. It differs completely from those of fresh tuna. It has a stronger aroma, taste, a darker color, and more consistent texture due to the drying and curing process. During this process, the flavor deepens and the light fishiness transforms into something more shadowy, laying low behind salty umami flavor that never overpowers the tuna. Although mojama is a salted product; it is not aggressively salty. With a lingering saltiness, a firm texture, and hints of umami; even just a small sprinkling of tiny pieces of mojama packs quite the punch. The key to making mojama the star of the dish is keeping the dish simple and pairing it with subtler flavors. We love to slice it very thinly (wafer thin if possible). some delicious olive oil drizzled over and some crunch bread sticks in the center of the plate. Mojama can also be grated over other dishes, such as pasta, salads, or scrambled eggs. Or shaved over toast with fresh tomato slices and olive oil for lunch or slice it thinly and serve it low-key with olives and Marcona almonds. Whether it is used as a garnish or the main dish itself, mojama is one of those ingredients that defines the heart of Spanish cuisine. Que aproveche!

Both prosciutto and jamon Serrano come from similar breeds of white pig, but each have a different flavour and texture. Italian prosciutto has a sweet, delicate flavour and a less dry texture than Spanish jamon serrano. which in turn has is of a deeper red colour and is more intense in flavour. This is due to the longer curing phase for Jamon Serrano, usually for up to eighteen months, along with other variations in the overall processing of the hams. The term jamon Serrano comes from ham from the "sierra", meaning mountain range. This name derives from the "secaderos" or drying sheds which are used to keep the jamon dry and cool after the extensive curing process. These secaderos are generally built on higher ground elevations, hence the name "mountain ham". Jamon Serrano is widely applied as a culinary umbrella term for all dry-cured ham produced in Spain. It is one of the most globally recognised of Spanish delicacies and foods most typical to Spain, along with paella and gazpacho. The majority of Spanish jamones are produced from a landrace (ie, pigs that have been purposely, specifically domesticated and bred) breed of white pigs or from commercial breeds such as the Duroc. Jamon Serrano, described variously as jamon reserva, jamon curado and jamon extra or any other generic term of jamon, is produced from compound fed pigs. It has Traditional Specialities Guaranteed status, this certification guarantees that a particular food product objectively possesses specific characteristics that differentiate it from all others in its category. and that its raw materials, composition or method of production have been consistent for a minimum of thirty years continously.  Fresh jamones are trimmed, cleaned and covered with salt for a couple of weeks to draw off the excess moisture and to preserve the meat. The salt is washed off and the hams are hung to dry for about six months before being hung in the secaderos for between six and eighteen months. With prosciutto the ham is similarly cleaned, salted and then left for a couple of months whilst it is gently, but firmly pressed to drain all the blood from the meat. The production process also varies in a few other ways too which help to create the very distinct flavours and textures of either respective hams. As with all delicacies the particular branding of one jamon over another is extremely important to ensure one is enjoying the best products in its range. Spanish Pig take a great deal of pride in stocking the best sourced, highest quality brands. Our Hand Carved Serrano ham s a premium, top quality and masterfully carved here in Canada. This is an example of the best jamon serrano on the market. If you are looking for a whole leg of Serrano ham, then try this option from Redondo Iglesias. Create the finest tapas possible from home with Spanish Pigs' jamones Serranos. Que aproveche!!

Some of the best, most popular of typical Spanish food around the world and in Spain are the "embutidos" or sausages. There are many different recipes and sometimes different meats used to make them, but the main types of cured sausages are Salchichon, Lomo, Chorizo and Fuet.  Salchichon is a sausage made by drying, smoking and cooking, then curing the meat. The sausage is generally made with pork, although other recipes use wild boar, venison or veal. The lean meat and fat (added to prevent dryness and add more intensity of flavour) is finely chopped, seasoned with salt, pepper, nutmeg, oregano and garlic, it is then encased in natural pork intestines, before being cured for several months to further intensify the flavour. Check out our range of premium Iberian Salchichon from Spain's top producers. Another Iberico cold cut is Lomo, a delicious pork sausage with an intense natural flavour, firm texture and very appetising aroma. When sliced it reveals it's elegant red and white marbled interior which characterises it's appearance. This feature occurs due to the acorn fed diet (bellota) of the relatively free-roaming pigs. This diet makes Lomo one of the most natural meat products as the processing is limited to the meat being marinated with paprika.  The most famous and highly popular sausages from the Spanish Charcuteria is Chorizo. Chorizo is a type of pork sausage from Spain and Portugal which is fermented, cured and / or smoked (or not). It may be eaten cold and without cooking or also added as an ingredient to many dishes, improving the flavour of stews for example. It is often eaten as an appetizer, in tapas or in "bocadillos" (Spanish filled - baguettes) or is grilled, fried or simmered in wine or apple cider. The name Chorizo probably originates from the Latin word "salsicia"  meaning salted ( and where the Spanish word for sausages, "salchicha" also comes from).. It is made from coarsely chopped pork and pork fat, seasoned with garlic "pimenton" (smoked paprika) and salt. It can be classed as "picante" (spicy) or "dulce" (sweet) depending on the type of pimenton used, but there are a huge number of different regional varieties of Spanish Chorizo. The fattier versions are generally used for cooking. Visit our Chorizo section for all our available products. Fuet is a Catalan thin dry cured, sausage of pork meat in a pork gut. It is flavoured with black pepper and garlic and sometimes aniseed, but unlike Chorizo contains no paprika. It can be sliced and eaten cold , but many leading Spanish chefs and cooking enthusiasts like to add Fuet to soups, casseroles and stews or it can be grilled and served on warm bread. Spanish Pig's quality end of the market Fuet products are extremely popular. There are a wide variety of Spanish sausages or embutidos to choose from, why not try them all!

Fresh, colourful, delicious and healthy, Spanish cuisine has a lot in its corner. However, you do not have to live in Spain to create authentic Spanish dishes. In fact, having these eight ingredients on hand will assist you in whipping up all kinds of delectable dishes with a Spanish flair. Olive oil Spain is the World’s largest exporters of extra virgin olive oil, producing three times that of Italy, so it is unsurprisingly one of the most important ingredients in Spanish kitchens. With over 200 varieties of olives grown in the country, predominantly in Southern Spain, there are a wide range to choose from. From breakfast to dinner, olive oil is usually the first ingredient to hit the pan and in fact, it forms the base of almost all Spanish dishes. At Spanish Pig, we offer two premium types of extra virgin olive oil - Manzanilla Cacereña and Arbequina, both of which are delicious drizzled on a salad, used as a dip for bread or perfect for cooking gambas al ajillo.   Sherry Vinegar Commonly called ‘vinagre de Jerez’, sherry vinegar is made in the town Jerez de la Frontera. It is grouped in three different categories according to the time spent maturing. These categories are: vinagre de Jerez (six months), vinagre de Jerez reserva (two years) and vinagre de Jerez gran reserva (10 years). When used in cooking, sauces and salad dressings; it gives a complex flavor coming from the depth and smoothness of the wood with the sharp acidity of the vinegar. Light and slightly sweet, it has an interesting, complex taste.   Tuna Tuna is very popular in the north of Spain. Preserved in olive oil to keep it moist and full of flavour, cans or jars of tuna from Spain are not your run-of-the-mill canned tuna used for sandwiches here in Canada. It is a quality ingredient, packed and preserved with attention to detail – an excellent ingredient for elevating a simple salad.   Sardines Considered a delicacy, sardines are much more than tiny treasures of the sea.  Caught in the seas of Galica, sardines are a very healthy food, packed with beneficial amino acids, vitamins and minerals. Packed in cans of oil, water and carefully selected seasoning; sardines make versatile, quick and easy meals. They can be served with toast, as toppings for salads or as a tapa on its own.   Fuet Fuet is a sausage from the Catalan region of Spain. It is a wonderful and versatile thin, dry cured, sausage of pork meat stuffed in a pork gut or casing.  It can be added to soups, casseroles or served on warm bread. Perhaps, it is most delicious when served in the most simple and traditional manner; just slice with a sharp knife and serve. Kids love fuet because it’s mild and chewy and it makes a great lunch box addition.   Almonds Another popular and key ingredient in Spanish kitchens is Marcona almonds. These rounded Spanish variety of almond have become popular in recent years. They have a buttery flavor and a moister texture than California almonds. In Spain, they’re often fried in olive oil and seasoned with lots of salt. Sometimes, they are grinded into sauces or cakes for added richness and depth. Or simply just eaten with drinks before dinner.   Bomba rice Grown in the eastern parts of Spain, ‘Bomba’ meaning bomb, is a short, round rice that is capable of absorbing three times its own volume and does not fall apart during cooking. It readily absorbs flavors from other ingredients; therefore, making it ideal for paellas and in other dishes of Valencian cuisine.   Paprika Known as pimentón, paprika also has a special role in Spanish cooking. So much so that Spain produces and consumes the most paprika in the world. There are three kinds of Spanish paprika: dulce (mild and sweet), agridulce (slightly bitter and hot), and picante (spicy hot). In addition, there is another kind produced in La Vera region of Spain where farmers dry and smoke the chilies over wood fires to get a smokey flavor. This is great for giving a depth of flavor to dishes, colour and flavoring. It also acts as a condiment often sprinkled on eggs, salads, soups, stews or used in dressings and dry marinades.   Saffron This delicate, aromatic spice is carefully extracted from a crocus plant, and the highest-quality can be more expensive than gold. Giving foods a rich golden color, it has a wonderful slightly bitter, flowery taste that is essential to Spanish cooking. When used, it gives off a rich crimson color. It is a popular addition to many Spanish paella recipes. In fact, it is the spice that gives paella rice a golden yellow hue. Additionally, it is added to stews, soups and sauces of all kinds as well. With these essentials in your kitchen, you can’t go wrong when experimenting with Spanish cuisine!

Galician cuisine offers a mouth-watering selection of fresh fish and seafood specialties renowned in Spain and around the rest of the world. Percebes or goose barnacles are the hidden gem of Spanish seafood.  Percebes are highly coveted in Spain and regarded as a luxury due to the very real and significant risk faced by anyone attempting to gather them from the lower parts of the jagged, violently sea - battered cliff walls, and rocks, off the north Galician Costa da Morte (coast of death) and along certain rocky parts the coast of Asturias. The thumb-sized crustaceans live attached to these rocks spending much time submerged beneath the sea, tasting of the sea and undoubtedly even more sought after, luxurious and highly valued than oysters in Spain. The name goose barnacle comes from the time before our much greater understanding and knowledge about bird migration, when it was believed that barnacle geese actually developed from the crustaceans as if they were eggs. Hence the English name of Goose barnacles.  Percebes collectors or Percebeiros, wait for the particularly low tides that come after a full or new moon during the winter months, which allows the collectors the opportunity to lower themselves down the sides of the cliffs with ropes, chopping the goose barnacles off the hazardous, treacherously slippery rocks whilst a trustworthy companion above,on the higher grounds, shouts the warning of any dangerous, incoming waves. The best goose barnacles are the Galician ones. Those found on the southwestern coast of Portugal, Morocco and Canada (these specifically are particularly less palatable) are regarded as inferior in quality. The wilder and more ferocious the sea and the more exposed the rocks are to the heavy tides, the meatier, thicker, tastier and also more expensive the goose barnacles that live here are. The goose barnacles we stock at Spanish Pig, Cambados Percebes and Percebes Los Peperetes, are from Galicia and are widely considered to be the very best of seafood and shellfish, canned and preserved delicacies in the world. In Spain percebes are lightly and briefly boiled in brine. The diamond-shaped foot is squeezed and the inner tube is pulled out of the scaly case, the claw is removed and the remaining flesh is eaten. Although not the most attractive food in the world nor the most easy to eat when absolutely fresh, they are certainly among the most prized and desired delicacies in the world. When canned, percebes are easier to eat because they are prepared and ready to eat. We love them served directly from the can, with a glass of white wine.Que aproveche!

In Spanish cuisine, tapas refers to a variety of appetizers or snacks. Originally, a tapa was served as a lid or covering (literally balancing on the glass) to accompany a drink.  Tapas now come in all shapes and sizes and have become an art in themselves, but we still love the most simple dishes that are easy to prepare and pair brilliantly with a drink. Here’s a list of our top ten (10) favourite tapas dishes. Gambas al ajillo (garlic shrimp) is a popular dish you’ll find in most Spanish restaurants, consisting of shrimp sautéed with minced garlic, lemon juice, paprika, and olive oil. Simply garnish the dish with parsley and serve with crusty bread, which is essential for dunking in the garlicky oil. This recipe is simple and easy to cook in no time at all.   Spanish omelette or tortilla de patatas is an omelette made with eggs, potatoes and onions. It is considered as a favourite, classic Spanish dish for good reason. Made lovingly with few ingredients, it makes the perfect dish for a brunch, light dinner for guests, snack, party or picnic food (such as a bocadillo de tortilla). However, there’s an art to making it; it’s easy to master if you follow the directions in this simple recipe.   Patatas bravas is a regular on any tapas menu as it’s a true crowd pleaser. It’s made with cubed potato covered with spicy tomato sauce and often served with aioli and sometimes other toppings like chorizo on the side. If you are looking to make this dish, LCBO has the most delicious patatas bravas recipe   Anchovies on toast are a tapas favourite in Spain and while super simple, they look very elegant and add a salty kick to your tapas selection. Simply toast bread (typically the regular sliced variety), cut it into thin slices, preferably the same size as the anchovies, and then butter the slices. After this, drain the anchovies and lay an anchovy on each piece of toast and serve. The most important part to this tapa is making sure you use the best anchovies you can find, it really does make all the difference.   Charcuteria is a magnificent tapas dish in its own right and who doesn’t love a beautifully presented charcuterie board? From chorizo, to lomo, to jamon, served with bread and maybe some Spanish olives it all combines to make edible magic. Use your charcuterie board to create a magnificent, delectable spread that is ready to serve.   Manchego with quince jelly is a much loved tapa that is easy to make and delicious. Manchego is a kind of hard cheese made from sheep’s milk while quince is a sweet, thick, jelly made from the pulp of the quince fruit. To prepare, cut manchego into triangles and then cut a similar sized slice of quince jelly and serve it on top of each piece. Arrange on a plate in a fan shape.   Gazpacho is a cold summer soup consisting of tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. There are many varieties gazpacho varieties and it’s typically served in the summer, and often in a small glass. Do you want to know what these are? Read more about Gazpacho on the Hog’s Blog.   Conservas (such as cockles with lemon) is another of our top tapas dishes. They are so easy! Simply open a can of cockles and add a squeeze of lemon juice and serve directly from the can. You can find high-quality cockles at the Spanish Pig store online.   Croquetas de jamón are small Spanish fritters that are crispy outside and creamy on the inside. A thick variety of buttery béchamel sauce is formed into small spheres, coated in breadcrumbs and egg, and fried until golden and crunchy. Spanish croquetas are made from different ingredients but the jamón version is the most popular of them all. With this recipe, you can make your very own Croquetas de Jamón.   Pimientos de Padrón are small, bright green peppers that are usually mild in flavor, but watch out because you will find the occasional spicy pepper. To prepare Pimientos de Padrón, wash peppers and heat up pan with oil. Then, fry peppers whole in the hot oil until the skin becomes golden brown with a crinkled surface. Do not despair if some are slightly dark. Before serving, add a pinch of sea salt and eat them whole – they taste amazing. In Canada, you can find these in most grocery stores and they usually called shishito peppers.   Try making one or all ten of these tapas dishes; your taste buds are in for quite a treat! Que aproveche!

Gazpacho is a highly popular Spanish soup, served cold and typically eaten during the summer months. The exact origin of the name gazpacho is mired in speculation, some claiming it is derived from Arabic, others say it is Greek or Latin.  The ingredients to this incredibly refreshing, delicious soup, have changed a lot over many hundreds of years, but the original ingredients of bread, garlic and olive oil have remained consistent. When the Spaniards started bringing back tomatoes, cucumbers and peppers from the New World, in the 16th Century, it gradually evolved into its present day embodiment.  The foundation of gazpacho comes from Andalucia and southern Portugal, where its original ingredients of stale bread, garlic, olive oil and water were pounded in a mortar to produce a thirst quenching soup to eat in the blazing heat of the Andalucian summer.   There are three basic variations of gazpacho:  1) Ajoblanco, a white soup that contains bread, garlic, almonds and sometimes grapes. This is popular in Granada and Malaga.   2) Salmorejo, a very thick tomato variation of gazpacho, without any vegetables blended in and topped with small chunks of jamon serrano and boiled egg.  3) Gazpacho de Tomate. This is the traditional Seville version and the most popular in and outside of Spain. It is easily the most healthy and nutritious of the three variations as it is made of fresh vegetables which have been marinated in a high quality extra virgin olive oil, such as the Llum Del Mediterrani Premium Organic Arbequina Extra Virgin olive oil or the El Lugar Del Soto, which give the gazpacho it's especially tasty, silky texture.   It is particularly important that the extra virgin oil used to make the gazpacho is of an extremely high quality as it will then capture and enhance the delicious flavours of the other ingredients. Gazpacho remains one of the best light meals to be eaten in hot weather, it is a cool, refreshing, flavoursome, highly nutritious and satisfying a dish as any you may hope to find in any recipe. "De gazpacho no hay empacho!" (there is no tiring of gazpacho, as the old adage goes). Gazpacho Ingredients : 2 llbs Vine tomatoes or any very juicy, fresh sufficiently ripe tomatoes: cored of the white flesh and seeds. 1 Cucumber, 1 Red Bell pepper, 2 slices bread (optional) - left-over white bread is the key to the texture of authentic gazpacho, helping to thicken it and round out all the flavours. Discard the crusts for optimum texture. 1/2 cup Extra Virgin Olive oil, quality here is far more important than quantity. 2 teaspoons sherry vinegar (red wine vinegar can be used as a substitute ) 1 clove Garlic (optional)  Salt & Pepper. To make, simply combine the vegetables in a food blender (consider making in batches) and blend until smooth, about 2 minutes. Then, add the vinegar, seasoning and slowly add the olive oil and continue to blend until silky smooth. Pass the mixture through a strainer to remove any solids and transfer to a container. Refridgerate for about 4-6 hours or overnight.  Often in Spain, you will find Gazpacho served in a glass as a starter on a warm day. We love to serve it in a bowl with an array of toppings that you can add when serving – diced pepper, cucumber and toasted bread work very well, but any vegetable that gives it a crunch and bit of additional texture will work well.  Que aproveche!