Recipes & Hogs Blog

 A bocadillo is a simple Spanish sandwich that consists of a loaf of crusty bread (baguettes) cut in half, coated with olive oil, then layered with the desired filling. It is this simplicity that has made the humble bocadillo one of the most iconic foods of Spain.  While most commonly eaten at lunchtime, the bocadillo is so flexible that you often see it eaten for breakfast, lunch or dinner. So if you are in the mood to shake up your next lunch or picnic with a Spanish twist; here are a few options. Bocadillo de calamares is one of the best-known bocadillo sandwiches in Spain. It consists of a crusty Spanish-style baguette, which has been sliced lengthwise and filled with fresh, crunchy fried calamari rings. The calamari are usually dipped in flour and fried in olive oil and it may be enhanced with olive oil or a drizzle of fresh lemon juice.  Another variety of bocadillo is a bocadillo de salchichón. In its simplest form, this sandwich is made from a crusty bread layered generously with thin slices of salchichón (a Spanish dry-cured sausage or salami). To make the sandwich even juicer, the side of the baguette is cut and rubbed with a ripe tomato or olive oil. Other common additions to this simple sandwich include slices of cheese and tomatoes. In Spain, a bocadillo de salchichón is made at home or bought at bars, roadside eateries, and taverns.  Made with Spanish bread and slices of Spanish ham such as jamón Serrano (Serrano ham) or jamón Iberico (Iberian ham), bocadillo de Jamón is another delicious Spanish treat.  The baguette (barra de pan) is cut in half along the middle then drizzled with olive oil and rubbed with ripe tomato and garlic to add more flavors and then layered with the ham; This sandwich can be enhanced by adding slices of cheese or strips of roasted peppers.  Consisting of a crispy roll or Spanish-style baguette filled with slices of chorizo sausage, a bocadillo de chorizo is one of Spain’s most beloved varieties of bocadillo sandwiches. To add variations to the filling, roasted red peppers (piquillo peppers), slices of cheese or tomato. Usually eaten as a filling snack or lunch, this sandwich can also be enjoyed either cold or warm. As one of the classic bocadillo sandwiches and perfect for vegetarians, bocadillo de tortilla is made of a thick slice of Spanish tortilla (potato and onion omelet) nestled between two slices of baguette. Usually bocadillo de tortilla is simple as bread and potato omelet, however occasionally, it’s drizzled with olive oil or rubbed with tomatoes or tomato sauce on the inside, or enhanced with condiments such as ketchup, mayonnaise, or Tabasco sauce. This delicious sandwich can be enjoyed either hot or cold, and is eaten as a hearty breakfast, filling snack or a simple dinner. If you love delicious, mouth-watering Sandwiches with excellent fillings; try these bocadillos and add a taste of Spain to your next meal.  Que Aproveche!

Originating in Valencia, in the east coast region of Spain, paella is the quintessential Spanish dish. Think an array of colors much like the Spanish flag; the base is the saffron-spiced rice packed with layers of flavours and then adorned with a variety of vegetables, your favorite meat or compilation of seafood all in one pot. Paella is typically served at lunchtime in Spain and is a wonderful meal to share with friends and family. Preparing a paella may seem like a daunting task but it doesn’t have to be. Here are a few tips to ensure that making the perfect paella is easy to pull off. In making a paella, one of the first things to consider is the rice. While recipes and instructions vary, there is one tip that is consistent: you must have the perfect rice. The perfect rice can be found in the form of the Spanish rice called ‘Bomba’ meaning bomb. This is a short, round rice that is capable of absorbing three times its own volume and doesn’t fall apart during cooking. Since the flavor of the paella comes from the stock, vegetables and meat absorbed into the rice; it is important to use the correct rice. Another thing to take into consideration is the stock to be used. What gives flavour to your paella is the stock that you will use to cook the rice and other ingredients. During cooking, the stock is absorbed by the rice and this is what makes the paella delicious. It is important to choose your stock wisely.  A good stock will turn a good paella into great paella. To achieve the perfect paella the pan used for cooking the dish is incredibly important. For this, use the aptly named Paella pan. These pans are thin so they heat up quickly and combined with its extra-large surface area; the stock evaporates quickly. Additionally, their large size, shallow depth guarantees the even cooking of the paella. With paella pans, cooking is easier as the nature of the pan ensures that as much rice as possible makes contact with the bottom of the pan to give the dish that desired dry and crispy texture. Remember this is the dish to serve your paella in as well. Just set it in the centre of the table and serve! Another important element in your paella preparation is the method of cooking to be used. Paella is best prepared over an open fire. The reason for this is so that the heat is evenly distributed and because the heat should gradually decrease during cooking. If you plan on preparing paellas often, you may want to invest in a Paella Grill with Burner. This grill uses wood, propane or charcoal and the grill can be removed to prepare other vegetables and side dishes. But, you can also use a standard gas or charcoal BBQ as well. Paella is a flexible dish and there are more varieties of recipes than one can count. If you are a meat fan, try Valencian Chicken and Rabbit Paella. A vegetarian, how about this Spanish Vegan Paella? A seafood lover? Try this seafood paella.  Or even try them all! Whatever your appetite, there is a paella recipe that will work for you. Que Aproveche!

Have you ever noticed white spots on the surface of your Spanish ham? Like many Spanish Ham lovers, you are probably wondering what this is?  Is something wrong with my ham? Can it still be eaten? Well, rest assured, those white spots are and there is absolutely nothing to be worried about. Here’s why! Scientifically, these white spots are called Tyrosine or Tyrosine Crystals. It’s one of the amino acids that are part of the protein chain and is therefore present in the meat of the Iberian pig. Tyrosine crystals are formed during the maturation of the ham. When the proteins in the ham are broken down due to the curing process, free amino acids increase resulting in the ham losing water. When a ham loses water, tyrosine is regrouped and forms these famous white crystals found in Iberian hams. Additionally, external factors such as the diet of the pigs also aids in the formation of these crystals (white spots). Although, Tyrosine (white spots) can appear in any location on the Spanish Ham and may vary in shape and size; it is nothing to be worried about. Tyrosine acts as a sign that the ham has been adequately cured and the maturation process is at its peak. It also indicates the quality of the ham by showing that the pig was properly fed and followed a healthy and balanced diet. Additionally, Tyrosine (white spots) is a representation of the time, care and dedication that has been put into bringing this gastronomic delight to the world and are perfectly natural to appear on your ham. Indeed, your ham is good to be eaten when these crystals (white dots) appear. Furthermore, it is the natural curing process that helps in the formation of these crystals that has led to Spanish hams being one of the most loved and delicious products in the food industry. Que Aproveche!

Handling Jamón and and other cured meats; Q & A Guide Do you have questions about storage, refrigeration or how long your Jamón or Chorizo will last? Well, you are in the right place. Here you will find information on transportation safety, storage and the refrigeration process. Continue reading and learn about how to ensure your Jamón or any other cured meats that you may have purchased will taste as if it had just been sliced. Can Jamón or other cured meats be eaten after being sent in the post? Yes, very much so. Jamón (both Ibérico and Serrano) or any other of our meats are cured, vacuum packed and sealed so they are perfectly safe to be handled and transported. While we typically send them with an ice pack, our cured meats are typically stored in a cool, dry place and do not require refrigeration for the duration of transportation, so do not be concerned if the ice pack has melted. After opening the package, if you plan to eat it immediately, let your Jamón, chorizo, salchichon or lomo air a little so the slices can separate naturally, then eat. Do I need to refrigerate my Jamón/Chorizo? You can certainly put your cured meats (jamon, chorizo, salchichon, lomo or coppa) in the refrigerator. A cool, dry place will also suffice. If you decide to keep them in the refrigerator; be sure to take them out before preparation time (15 minutes before) and bring them to room temperature before eating. This way you will be able to fully appreciate the taste of your cured meat.  This is an important step to remember. Should I freeze my cured meats? No, you should never freeze your Jamón or any other of our cured meats. The process of freezing will damage the meat by destroying the delicate textures and delicious flavors that were developed during the curing process. Freezing it would be a complete waste of all that hard work, generations of refining the curation process and the money spent to buy them. Additionally, there isn’t any need to freeze the product because the packaging preserves the quality and integrity of the meat.

Typically, scallops, mussels, razor clams and fish invoke images of seafood, fresh from the sea. But what if there is another delicious way to eat seafood, packed with quality ingredients, prepared in a gourmet fashion and ready to serve. Have you ever heard about ‘Conservas’? Sounds amazing already, doesn’t it? Conserva, meaning to preserve, is the centuries-old Spanish tradition of preserving seafood in tins. Like family jewels, this tradition has been passed from generation to generation and provides excellent appetizers and tapas for family gatherings. Yes, canned foods don’t usually spark ideas of deliciousness but as the master of gourmet food, Spain has perfected the art of preserving and packaging its seafood collection and we know you’ll love it. Caught from the seas of Galicia (the hotspot and best place for the world’s seafood) extreme care is taken during the canning process. To ensure quality, every ingredient is carefully chosen. From the kind and quality of the salt, oils, vinegar, and sugar to how, where and when the seafood is caught. Even the number of pieces in each can and the length of time needed for aging is considered.  But most importantly, to preserve the flavours of the sea for years in a can and in the most elegant way possible, these products are canned by hand. The result is seafood that is delectable, nutritious and simple to prepare, it really does melt away all the stereotypes that may be associated with canned food. Conservas at home In Spanish restaurants, this luxury food item may be used as a topping or ingredient for tapas and those who specializes in conservas often serve them directly from the artfully decorated tins. However, if you can’t make it to Spain or a fancy restaurant; don’t worry, it is easy to prepare and serve conservas at home. For example, make tapas by pairing anchovies or sardines with some toasted bread. Arrange it on a beautiful platter, sprinkle with parsley, pepper or  flavoured salt.  Try using conservas to spice up a simple salad and watch it come alive. After preparing your favorite vegetables, place them in a dish or on a platter and add conservas, such as tuna or octopus, as a protein-packed topping. Conservas can also be used to enhance other recipes or dishes. For instance, clams and mussels make an excellent additional to pasta dishes. Simply, cook your pasta; then add your favorite conservas (including the oil from the can), salt, parsley and a squeeze of lemon. So if you’re planning a party, family event or even a simple games night with a Spanish theme, the hunt for those special ingredient does not have to be long and torturous. In Canada, Spanish Pig has a wide variety of Spanish conservas. If you’re new to conservas, we suggest you try this exquisite seafood collection to sample the wide variety available. Que Aproveche!    

Think tapas, croquettes or even bocadillos; all these dishes have one common ingredient. Yes, you guessed it. Spanish ham. For decades, jamon has been the key ingredient in many of Spain’s most famous and delicious dishes. In fact, Spain produces millions of pounds of ham each year. From this large yearly production, comes two types of Spanish Ham: Jamon Iberico and Jamon Serrano. Restaurant menus and supermarket aisles usually advertise these two kinds of Spanish ham with a massive variation in price. Do you know the difference between Jamón Ibérico and Jamon Serrano? Jamón Ibérico Jamón Ibérico is made from Iberian pigs that are often described as dark-haired and black-footed. These pigs freely roam forest-filled pastures on farms or country-sides and have a diet of acorns. Therefore, making the feeding and rearing process more natural. The sweet, nutty flavor of the acorns gives the meat a unique taste. Ibérico is known for its appetizing marbled meat, fragrance and low salt content. The breed of the pig, expense of the feed and herding and the long delicate curing process makes Jamón Ibérico the best and most expensive Spanish ham in the food industry.   There are three types of Ibérico: Jamón Ibérico de Bellota (acorn): The finest of all hams made from free range pigs that roam oak forests and feed entirely on acorns. The meat is then cured for at least three to five years.  Jamón de Recebo: These pigs are held in pastures or pen and fed a mixed diet of acorns and grain. The meat is then cured for at least two years. Jamón Ibérico de Cebo: The pigs are fed on grains and cereals and eat little to no acorns. The meat cured for up to two years.  Jamón Serrano Jamón Serrano is bred with several different breeds of white pigs, such as Duroc, Landrace, or Large White; therefore, making it a hybrid pig. These pigs do not roam freely but are raised on farms. Jamón Serrano has broad strips of pink meat alongside strips of pure white fat but no marbling. It has a robust mixture of sweet, rich and salty flavor and it is less expensive than Iberico.   The Curing Process The curing process of Iberian and Serrano is similar. The legs are coated and left salted for up to two weeks to draw out excess water and then rinsed. After this stage, according to its type, the hams go through a period of hanging in different temperatures to be dried and matured. However, while the guidelines are similar, the factor of time is different between the two. For example, Ibérico takes 14 to 36 months while Jamón Serrano takes 7 to 16 months.   What to eat when Jamón Ibérico is usually carved in small pieces, served solo and not typically eaten on sandwiches or with cheese. It’s a common appetizer or tapa and the first course at banquets and weddings. The best way to experience and taste the meat is to eat it without an accompaniment. Jamón Serrano, on the other hand, is often used to make sandwiches and is a popular ingredient in Spanish recipes such as croquetas, salads, garnishing soups and breakfast eggs. Whatever the occasion, there is a beautiful jamon to enjoy with it! Que Aproveche!

Are you tired of eating the same thing over and over?  Do you miss that little restaurant that caters to everything from your taste buds to your need to experience culture? Here’s an idea, why not bring Spain to your home by creating a tapas night? The only thing more fulfilling than preparing your own tapas will be watching as your family enjoy your soul-satisfying dishes. So whether you are catering for two, a small or large family, here’s how to enjoy a tapa(rific) night in. Your tapa dishes can be cold, hot or a combination of both. While preparing cold dishes makes for a faster and an easier process, it is important to strike a balance between cold and hot.  This balance will aid in providing a variety of dishes that is both rich in flavor and texture. So put on some music, grab your charcuterie board and let’s go! A tapas night isn’t one without Spanish ham based dishes. When you think ham, think Jamon Iberico and Jamon de Trevelez. These can be served alone or paired with Baguette or Chapata (crusty bread). For an even more traditional Spanish feel, you can lay ham slices on a wedge of honeydew melon or simply rub fresh garlic and tomato on your toasted bread and lay a slice of ham on top. These combinations with the subtly sweet flavor of the ham are absolutely divine; especially during summer nights and will no doubt bring the taste of Spain home. Do not forget to add Chorizo to your board! With its diverse taste, this deep smoky, salty and sometimes tangy flavored ingredient will transport you to Spain itself. Its ruby red color, a testament to its quality, will add to the aesthetic of your Spanish theme. We like to simply cut Chorizo into circular pieces and then serve alongside Spanish cheese, such as Manchego and quince jelly, olives or a combination. Be sure to also incorporate Sangria or Spanish wine. Wines such as Tempranillo and Garnacha are affordable, available and pair well with Tapas. For more selection, try adding a croquette dish. These small fried morcels might be simple but pack an amazing punch of texture and tasty goodness. Your croquette can be stuffed with anything from cheese to meat or vegetables. However, we love a filling of Iberian ham mixed with cheese. Add these to your croquette along with your béchamel sauce and experience the flavours exploding in your mouth. To complete the perfect tapas night, create the mood by playing a little Spanish guitar music in the background. Paco De Lucia or Tomatito is our recommendation.  Que Aproveche!  

Ever considered buying a leg of Iberico or Serrano ham but unsure on how to cut it properly? Discover all the steps to cut a Jamón Ibérico with this great Joselito video. Purchase your leg of ham and receive a complimentary ham holder & knife!