Galician Gastronomy a Brief Guide to Galician Products Europe Galicia
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GALICIAN GASTRONOMY A BRIEF GUIDE TO GALICIAN PRODUCTS EUROPE GALICIA SPAIN GALICIAN GASTRONOMY A BRIEF GUIDE TO GALICIAN PRODUCTS Galicia, Spain alicia, the final destination of the Way of St. James Galicia (Spain) is where the Greeks si- G tuated the end of the ancient world, and a place where Homer Marina of the town of Baiona in the south of Galicia. The Roman wall of Lugo (a world heritage site). said the sun ended its journey before returning to the east for the dawning of a new day. Located to the south of the With an area of 29,575 sq. kilometres, about Since 1981, Galicia has had its own auto- Celtic Sea and to the north of the Medite- the size of Belgium, Galicia has a population nomous parliament and Government, with rranean with Santiago de Compostela as of 2.7 million inhabitants, with its most a wide range of powers within the framework its centre and capital, Galicia has forged populated cities being Vigo and A Coruña. of the Spanish State. a culture in the crossing point of those Its temperate climate and rich soil have two worlds. made possible the development of such products as Galician wines, which are known North of Portugal in the northwest of Spain internationally for their quality. it is a small autonomous community of great human and cultural wealth, which But Galicia is also a country that is open to also contains innovative industries, vested the sea, with a coastline of 1,309 kilometres in traditions that produce high quality distinguished for its unique “rias” salt water products. Taken as a whole Galicia is a almost fjord like estuaries, that generate an country of natural contrasts and filled with extraordinary wealth of seafood including surprises at every turn in the road. both fish and shell fish of the highest quality. 4 The “ria” of Ferrol with its castle in the foreground and the city behind. The Way of St James, the Way in Europe he discovery of the The “Portico de La Gloria” in the Cathedral of Santiago, an The Holy Doorway of the Cathedral of Santiago. tomb of the Apostle example of the splendour of Romanesque art. St. James at the be- ginning of the 9th vitality; being the subject of literature, European communal consciousness. century the event music, art and history, catalyzing the found- that started the pil- ing of cities and towns, the building of There are nine main routes beginning from T grimage to Compos- hospitals and hostels, creating commercial all over Europe, all of which arrive together tela, a phenomenon which by the 12th links made possible by new roads and bridges at Santiago and have been the reason why century had brought some five hundred inspiring the building of cathedrals and Galicia is known throughout the world. thousand pilgrims to the city and that churches which raised Romanesque art and nowadays has seen the arrival of almost six architecture to their greatest heights. Many famous people have come to Santiago million travellers in a single year. as pilgrims such as Pope John Paul II who It’s the “way” which has made Santiago de in 1989 presided over the 4th World Youth The Way of St. James-with a map of the Compostela a crucible of cultures, a trans- Meeting and walked a portion of the pilgrim’s way of stars marked by the Milky Way- has mitter of movements and ideas for the entire road. generated since its beginnings an extraor- continent. A meeting place for peoples and dinary spiritual, cultural and economic languages and the veritable axis of the first 6 Santiago de Compostela with its Cathedral in the background. the wild environment through the use of fencings and other separating devices. This Ecological denomination covers all primary production as well the processing of food stuffs in Galicia. Ecological Agriculture of Galicia includes both Agriculture vegetable and animal products destined for human consumption as well as products used in the making of animal feed. All these products in Galicia contain high nutrition and hygienic levels as well as having the quality of being able to maintain this level over a period of time. alicia is one of the places with the most personality geo- graphically and pano- Galician agriculture is generally made up of small and medium ramically speaking of size family farms. all of Europe and is G enriched with great The careful work of the Galician farmers has contrasts. The influence of the ocean pro- allowed for the development of ecological vides the Galician climate with abundant agriculture and the thoughtful use of natural rainfall and moderate temperatures. The resources, which makes up the basis for soil is rich and evolved. As a result of this obtaining food products that maintain their there is enormous biodiversity made up of maximum natural flavours and nutritional many different ecosystems. qualities. Ecological agriculture is a system of production based on respect for the The main sector in Galicia is made up of natural environment, the wellbeing of ani- small and medium sized farms, with mixed mals and caretaking of the soil. It uses crop and animal production based on tradi- agriculture methods that support the equi- tions passed on from generation to gene- librium of the ecosystem, including tech- ration, adapted to and respecting the local niques such as crop rotation, natural ferti- natural environment lizers, and natural pest control producing 8 The Mountains of the Caurel Range in the Province of Lugo. processing and their curing. Hams are made Galician Pork from cured back legs of the pig. In Galicia Shoulder with Seal Galician ham is a very popular food that is not cured of Origin for as long a period of time as in other In gastronomic and parts of Spain, (about one year) it has a cultural history there Meat light flavour firm texture and is aromatic, are various references very tasty without being overly salted. Its to pork shoulder da- fat is white, shinny and sticky with a nice ting from the 17th Products smell and taste. The meat is red, cuts with century. By the middle of the 20th century slight resistance and is slightly marbled. it had achieved a great importance in raditional homemade As an aperitif, accompaniment, even in traditional Galician cooking. In 1997 its Galician gastronomy sandwiches, hand cut with a special knife impact on Galician culinary culture was is a cuisine made up in fine slices is a dish to be greatly enjoyed highlighted by the establishment of a special of “products” based and reckoned with. Official Council for the Regulation of au- on the enormous thentic Galician pork Shoulder, with the quality of the local purpose of controlling, promoting and pre- The Celtic Pig, a native Galician species. T basic ingredients that serving the quality and authenticity of come from this agri- Galician Pork Shoulder. The area of produc- culturally rich land. A proof of this can be tion of Galician Pork Shoulder is made up seen in the pork based produces that have of the entire country and it includes pork always been hand made throughout the shoulder produced from pigs born and bred Galician countryside, and the beef that Galicia solely on officially registered Galician farms. has been producing for thousand of years. There are two types of Galician Pork Shoul- The following is a presentation of the most der: Traditional Galician Pork Shoulder that important products of our gastronomy that comes from pigs that have been fed only we hope you find to be of interest. on natural foods, such as organic cereals, acorns, chestnuts and tubers; and Galician Ham Pork Shoulder which comes from pigs which Ham is probably the best know and most have been fed on feeds authorized by the popular pork product. Hams vary in relation- Regulatory Council. Once they have been ship to their origin, the breed of pig, their classified by the Galician Pork Shoulder 10 Regulatory Council they will have their own with fatty meet weighing between 3 and differentiated regulated characteristics. 5,5 kg, delicious and mild smelling. Pork Shoulder needs to be desalted before being Pork Shoulder comes from the front leg of cooked by placing it in cold water at least the pig, once it has been processed and 24 hours; the water should be changed cured. It is one of the most traditional regularly during this time. The gastronomic foods in Galician gastronomy. The process possibilities of Pork Shoulder are enormous; in its creation includes salting, washing it can be accompanied by any kind of greens and curing for at least a thirty-day period. or potatoes to create a delicious meal. As In this way a product with a unique taste a main course it can also be used as filling and characteristics is obtained. When served for cannelloni, meat pies, stew, cut in thin with “grelos” turnip greens (it is one of the slices and rolled with carrots, zucchini or most typical dishes in Galician cuisine), it peppers and then roasted. is firm in consistency, pink in colour, rich Pork Sausage Free grassing cows, a typical Galician scene. Traditional Galician Pork Shoulder comes from pigs fed on cereals, “Chorizo”, pork sausage, is a kind of cold acorns, chestnuts and tubers. cut made from pork that is very typical in Galicia. It is made by filling thin pork tripe toes and pork shoulder it makes for an with ground pork meet generously seasoned important ingredient of a hearty meal. with paprika, salt and garlic, and subject to a short curing and smoking process using Galician Beef With Seal of Origin oak wood.