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Morcón
Morcón is a type of chorizo, eaten in much the same way. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine.
The marinade used to flavor the chorizo is mainly composed of paprika, garlic, and salt. Due to the thickness of the sausage, the maturity period is quite long.
It is typical of some regions in Spain such as Andalucía, Salamanca, and Extremadura.
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Serrano Ham
The majority of Serrano Jamones are made from a landrace breed of white pigs or from commercial breeds such as Duroc or Berkshire are not to be confused with the often more expensive jamón ibérico, made from black Iberian pigs.
These aged hams were known as a delicacy even in the days of the Roman Empire. The protein is of high quality and after curing for 12-14 months the meat becomes a rich intense red colour.
The serrano leg is always bigger than the Ibérico as it always contains less fat due to the different diets of each pig breed. Unlike the Italian prosciutto which is cured cold, the Spanish Jamones (ibérico & serrano) are cured in a specially ventilated room that mimics the conditions of the traditional cellar.
Jamón serrano can be used in a charcuterie board, in a bocadillo (crunchy bread roll), salad, stews, croquettes, pasta, pizza just about wherever your culinary imagination can take you.
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Chorizo Parrillero
The sausage has been around since ancient Greek and Roman times and in the 12th Century in the Romanesque Calendar of San Isidoro the month of November is called the month of the slaughter of the pigs with the pork being used for the making of chorizo and other cured and dried sausage such as the Chorizo parrillero. There are references in a famous ancient Greek comediographer, Artisphones’ literary works where the main character appeared with a pot full of sausages and with a figure of a man holding a pig for sausage making.
The chorizo acquired its characteristic red colour during the 16th Century when the paprika arrived from South America and was introduced into Spanish cuisine. In Spain, a chorizo must have garlic and paprika to be considered authentic since this is what differentiates Spanish chorizo from other sausages. It is cured outdoors or smoked, and its main base is minced pork marinated with paprika giving it its typical red colour and unmistakable full flavour.
Our chorizo is made not only from four types of pimentón with a mix of Spanish family secret herbs, it is also made from three different parts of the Linley Valley Pork – the jowl, cheek and shoulder. The pigs raised in Western Australia at Linley Valley Pork are fed on a nutritious diet of Australian grains, such as barley, wheat and lupins. This ensures a high-quality base from which The Iberians Chorizo is produced.
It has a diameter of 30-40 millimetres and string form, with a compact and firm consistency, rugged sexy appearance, smooth cut, red colour with an intense balanced aroma with a pleasant texture to the palate, and full lasting flavour, very balanced between fat and lean and includes the spicy variety.
In different regions of Spain the chorizo is cooked using a variety of methods – for instance in Galicia they serve the chorizo flamed in aguardiente (a fermented alcoholic herb liquor), in Asturias it is cooked a la sidra (with cider) or simply pan-fried in olive oil or on the BBQ.
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Fuet longaniza
Fuets, secallones, and somalles are dry sausages or the family of matured or "cured", typical of Catalonia, relatives of raw butifarra and sausage (fresh or dried). Its origin has to go looking for it in the Roman era, since they derive from the Lucania (from where comes the word "longaniza") that, in all likelihood, as today, was already elaborated in the Pyrenees, where the Romans (concretely of the Cerdanya) already affirmed that the best hams were made.
The Fuet de campo is a classic in the canon of the salumiere’s art. The old legend says that a light-fingered Catalan stole some regular fuet and was discovered to escape he left the sausage hidden in a patch of wild fennel. Later when he came back for it, the fuet smelled beautifully with that sweet, herby, anise aroma.
The subtle aniseed taste from the fennel is a match made in heaven that you can detect when consuming but the cured pork like all dried sausage is the true star of the show.
The traditional fuet is made from wild fennel seeds and organic Catalan vino blanco (white wine) and imparts a bolder flavour. Fennel pollen is another optional ingredient in this fuet, it has a very floral bouquet but doesn’t keep for a long time, after about six months or so, it will lose its aroma.
Most Mediterranean cultures have an anise-flavoured liqueur and this is generally added Finally, to enhance the flavour of the cured meat.
The herbs and wild fennel extend their flavours and combine perfectly with the lean pork during the curing process to produce a stunning version of this Catalan classic.
A tasting theme: tapas, charcutarie board or with a crusty baguette and for the Catalan it is an essential afternoon snack.
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Green Chorizo
The Iberians have been on the trail of interesting and new smallgoods and we are loving the results. Inspired by the Los Angeles street taco scene Dez has been on the hunt for the secrets behind green chorizo’s, and it looks like he has found them. We have sourced a producer with the knowhow to create the vibrant Mexican green chorizo (Chorizo Verde). The specialty sausage originates from the area of Toluca, Mexico and is made from a combination of green chilli peppers, coriander, spinach, seeds and garlic to give the chorizo a very natural flavour that seasons the pork thoroughly with a spicy kick, but doesn't overpower the meat, creating a link with great flavour and balance.
This is a fresh take on the more traditional Spanish red chorizo and provides endless possibilities for your menu. Green chorizo is traditionally removed from its casing and used as a filling in tacos, but it has been reimagined by hundreds of chefs across the USA in its sausage form. It has been included as an element in seafood dishes and often as a breakfast item served with eggs. However, you decide it could be used on your menu, we know it will be a new addition to the Sydney and Melbourne dining scene.
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