Acuerdos Internacionales
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Behind the Charcuterie Board
Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste. -
Sample Menus
SAMPLE MENUS SAMPLE MENUS The following pages include just a selection of sample dishes to give you an idea of our quality and style however, we pride ourselves on our creativity and expertise to tailor a bespoke menu to suit your tastes and budget. Our chefs believe in using only the finest ingredients, often sourced from local independent producers, to prepare inspirational menus tailored specifically to suit the needs of our clients. Do please get in touch to discuss your catering requirements in more detail and to receive a personalised proposal and quotation. Winner of the Best Wedding Caterer Award for the East of England In the Wedding Industry Awards 2015 and 2016 T: 01638 508234 • [email protected] • www.crowncateringcambridge.com SAMPLE MENUS Cold canapés Crayfish tails with a paprika aioli Mini charcoal bun filled with smoked salmon, chive cream cheese and pickled cucumber Carpaccio of tuna with wasabi mayonnaise served on a china spoon Smoked trout rillettes with pickled cucumber Blini topped with smoked salmon roulade filled with salmon mousse and lemon zest White crab, pink grapefruit and dill tartare Black olives and anchovy tapenade with soft boiled quail egg Black sesame seed cone filled with Thai infused confit salmon Mini garlic and herb toast with coconut and mango infused chicken Curry cone filled with coronation chicken Rare Scottish beef with shaved parmesan and preserved lemon Pea and mint cröstini with Italian smoked bacon Chicken Caesar salad tartlet Smoked chicken roulade with red onion jam Crispy -
Cookies P.9 Summer Fancy Food Show, Part I P.13 World Cheese Book
Editorial Views p.3 The Sideboard: Cookies p.9 Report From the Trenches: Summer Fancy Food Show, Part I p.13 From the Deli Bookshelf World Cheese Book p.18 Rules & Regulations p.21 Passport to Fine Charcuterie p.5 Volume 5, Issue 5 August 2015 FabriqueDélices French Artistry on the Shores of SF Bay www.gourmetbusiness.com Fabrique Délices French Artistry on the Shores of SF Bay CHARCUTERIE Well-made charcuterie, whether it’s for the ideal picnic described at left, a By James Mellgren little something to accompany a glass of wine at the end of the day, or as an array of charcuterie. In fact, I recently LQJUHGLHQWLQ\RXUIDYRULWHGLVKHVLV KDGWKHJUHDWSOHDVXUHRIYLVLWLQJRQHRI RQHRIWKHJUHDWMR\VRIPRGHUQOLYLQJ the best-known producers of authentic, A charcuterie in Aurillac or Vic-sur-Cère or some other small but Many cultures throughout the world artisan charcuterie in the United States, make some form of cured meats and locally important town will possibly provide a pâté the like of which DQGOXFN\IRUPHWKH\DUHDVKRUWGULYH meat pastes, but it is to the traditions of away from my home, situated just south you never tasted before, or a locally cured ham, a few slices of which France that we turn here. The word we of Oakland, near the shores of the San use in our business most to describe this you will buy and carry away with a salad, a kilo of peaches, a bottle Francisco Bay in Hayward, Calif. category of gourmet foods, charcuterie, of Monbazillac and a baton of bread, and somewhere on a hillside comes from the French term cuiseur de Fabrique Délices began in 1985, set up chair, or “cooker of meats,” but today RULJLQDOO\DVDVXEVLGLDU\RI6$3$5 amid the mile upon mile of golden broom or close to a splashing it also refers to a shop (or department the leading pâté producer in France waterfall you will have, just for once, the ideal picnic. -
Cheese & Charcuterie
WE PROUDLY SERVE CALVISIUS CAVIAR • AVAILABLE IN 28G, 50G, AND 125G PORTIONS CAVIAR SERVED WITH FRESH ACCOUTREMENTS, CREME FRAICHE AND POTATO BLINI OSCIETRA SEVRUGA OSCIETRA ROYAL IMPERIAL GOLD Exclusive to Wally’s small black to light gray large golden amber large golden beads with beads, soft eggs reminis- beads with rich, creamy, umami flavors of pine nuts, cent of anchovies bright notes pecans and seafoam brine 250 • 415 • 975 190 • 305 • 700 175 • 280 • 640 SIBERIAN ROYAL TRADITION PRESTIGE small light gray beads large grey-black caviar with with succulent, savory elegant buttery, creamy flavors of cured meat flavors and dried fruit 115 • 170 • 370 130 • 190 • 415 CHEESE & CHARCUTERIE PLATES 3 FOR 25 | 5 FOR 40 • CHOOSE FROM BELOW CHEESE CHARCUTERIE CHALLERHOCKER “5J” JAMON IBERICO DE BELLOTA (ADD 20) Switzerland / raw cow - brothy, nutty, hint of cacao pork - buttery, nutty, rich, decadent HOOKS 10YR CHEDDAR (ADD 10) GIORGIO’S FINOCCHIONA Wisconsin / cow - intense, rich, tangy pork - fennel seed, anise SHROPSHIRE BLUE PIO TOSINI PROSCIUTTO DI PARMA England / cow - smooth, fruity, tangy pork - nutty, supple, fruity L’AMUSE GOUDA CHARLITO’S TRUFFLE SALAMI (ADD 5) Holland / cow - caramel crunch, brown butter pork - black truffle, sea salt JAKE’S GOUDA JAMON SERRANO New York / raw cow - addictive, caramelized pineapple pork - salty, lean, gamey ESSEX BRABANDER SMOKED DUCK BREAST Netherlands / goat - sweet, nutty, caramel duck - tender, sweet, gently smoked TOMME DE MA GRAND MERE ANGEL’S BISON SALAMI (ADD 5) France / goat - bright, tangy, -
The Tasty World of Charcuterie
Welcome to the DISCOVER THE FLAVORS Tasty World of Charcuterie IN YOUR CHARCUTERIE BOX Charcuterie (SHär’kooduh-ree) is how the French refer to smoked, cured or cooked meats. This box of charcuterie is packed with exciting flavors you’re sure to enjoy. These traditional methods of preservation were perfected in the days before refrigeration. Our charcuterie collections contain different combinations of the products below.* Bon appétit! You’ve probably already enjoyed charcuterie; ever had bacon, salami or ham? Pork Saucisson Sec: Ready-to-eat dry-cured pork sausage, similar to salami Slice thinly and serve with black truffle butter on bread, or pizza; dice for carbonara MAKING A CHARCUTERIE PLATE Duck Saucisson Sec: Ready-to-eat dry-cured duck sausage with warming spices A charcuterie plate is probably one of the easiest, Slice thinly and serve on charcuterie board; crumble and add to fried rice and most impressive appetizers to serve. 1. On a board or platter, arrange an assortment of ready-to-eat charcuterie. Wild Boar Saucisson Sec: Ready-to-eat dry-cured wild boar sausage, robustly flavored Dice, add to pasta salad; slice thinly for cheese and charcuterie plate 2. Add a variety of complementary sides and condiments. Our recommendations - items likely in your pantry or readily available Black Truffle Butter: Ready-to-eat butter studded with pieces of black truffle at your local grocer - include: Pairs well with eggs, bread, potatoes, pasta or popcorn; add a dollop to a steak before serving; • Something acidic like cornichons/tart pickles, mustard or olives add to a charcuterie plate; pair with saucisson sec on a slice of bread • Something sweet like chutney, raw and/or dried fruits such as figs, grapes or melon Chorizo Sausage: Ready-to-eat fully-cooked heritage-breed pork sausage with a little spice • Sliced rustic bread and/or plain crackers Slice and serve at room temperature on charcuterie board; sauté or grill for paella, soups or stews A hearty red wine always pairs well with a charcuterie plate. -
Download Our Weddings Brochure
With thanks to the following photographers for the images featured in our brochure: Andy Fountain Photography, Luis Holden Photography, Andy Davison Photography, MLV Photography, Peter Oliver Photography The 5-Bubble rated Spa at Bedford Lodge Hotel offers a serene environment in which to relax and unwind. The Spa offers thoughtfully packaged treatments especially tailored for brides-to-be, Mii makeup services for the bride and her party, as well as luxury hen parties. WEDDINGS Bedford Lodge Hotel, Bury Road, Newmarket, nr Cambridge, Suffolk CB8 7BX Tel: 01638 663175 Fax: 01638 667391 [email protected] www.bedfordlodgehotel.co.uk YELLOBELLY DESIGN BY CONGRATULATIONS ON YOUR ENGAGEMENT Imagine the wedding day of your dreams, an idyllic venue in Newmarket, superb cuisine and sensational service. Bedford Lodge Hotel & Spa is one of Suffolk’s most stunning wedding venues, providing the personal care and attention you deserve. Surrounded by three acres of secluded gardens, Bedford Lodge Hotel & Spa is a 17th century Georgian house nestled in the heart of East Anglia. We are fully licensed for civil ceremonies, so you can choose to have this as well as your reception at the hotel. Our three self-contained banqueting suites can accommodate an intimate wedding of 10, to a more lavish celebration with up to 150 day time guests. Our elegant white stucco building, parts of which date back to the 17th century, and stunning rose gardens provide a romantic backdrop for your wedding photographs and create the perfect environment in which to enjoy canapés and a glass of champagne with your guests. Here at Bedford Lodge Hotel & Spa, we appreciate no two weddings are the same and offer a completely bespoke package. -
Members' Directory
ROYAL WARRANT HOLDERS ASSOCIATION MEMBERS’ DIRECTORY 2019–2020 SECRETARY’S FOREWORD 3 WELCOME Dear Reader, The Royal Warrant Holders Association represents one of the most diverse groups of companies in the world in terms of size and sector, from traditional craftspeople to global multinationals operating at the cutting edge of technology. The Members’ Directory lists companies by broad categories that further underline the range of skills, products and services that exist within the membership. Also included is a section dedicated to our principal charitable arm, the Queen Elizabeth Scholarship Trust (QEST), of which HRH The Prince of Wales is Patron. The section profiles the most recent alumni of scholars and apprentices to have benefited from funding, who have each developed their skills and promoted excellence in British craftsmanship. As ever, Royal Warrant holders and QEST are united in our dedication to service, quality and excellence as symbolised by the Royal Warrant of Appointment. We hope you find this printed directory of use when thinking of manufacturers and suppliers of products and services. An online version – which is regularly updated with company information and has enhanced search facilities – can be viewed on our website, www.royalwarrant.org “UNITED IN OUR DEDICATION TO Richard Peck SERVICE, QUALITY CEO & Secretary AND EXCELLENCE” The Royal Warrant Holders Association CONTENTS Directory of members Agriculture & Animal Welfare ...............................................................................................5 -
OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION
FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D. -
Conferences at Jesus College 2017-18
Conferences at Jesus College 2017-18 Jesus College Jesus Lane, Cambridge CB5 8BL Website: conference.jesus.cam.ac.uk Telephone: 01223 760524 Email: [email protected] Meeting & Conference Menus As a conference or meeting venue, Jesus College offers a memorable location and modern facilities. As well as an historic setting, the college is a diverse and flexible venue that is suitable for many occasions. We offer a selection of delegate rates to suit every need: 24 Hour Rate Overnight Accommodation with Breakfast Morning and Afternoon Refreshments Standing or Seated Lunch (depending on room availability & budget) 3 Course Conference/Gala Dinner Meeting Room Hire (conference pads and pencils, mints and fruit cordials) Standard audio visual equipment (one data projector, screen, flip chart & pens, laptop) Wireless Connection Full Day Rate Morning and Afternoon Refreshments Standing or Seated Lunch (depending on room availability & budget) Meeting Room Hire (conference pads and pencils, mints and fruit cordials) Standard audio visual equipment (one data projector, screen, flip chart & pens, laptop) Wireless Connection Half Day Rate Refreshments Standing or Seated Lunch (depending on room availability & budget) Meeting Room Hire (conference pads and pencils, mints and fruit cordials) Standard audio visual equipment (one data projector, screen, flip chart & pens, laptop) Wireless Connection Breakfast Meeting Selection of freshly Baked Croissants and Danish Pastries Seasonal Muffins, Thick cut White and Granary Toast with Seasonal Jams and Marmalade Dry cured Suffolk Streaky Bacon, Grilled Newmarket Sausage, Slow Roast Tomatoes, Grilled Free Range Egg, Baked Portobello Mushroom & Hash Browns All breakfasts are served with Fair-trade coffee, selection of teas, orange juice, apple juice and seasonal fresh fruit. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. -
Pièces De Porc Séchées
Commande de viande en RHd Pièces de porc FiCHe teCHnique séchées charcuterie Les jambons crus, jambons crus de pays, jambons secs PRODUITS DÉNOMINATIONS/PRÉSENTATIONS CARACTÉRISTIQUES Jambon sec, Entier avec os ou désossé, tranché Sur le produit prêt à consommer jambon sel sec, - jambon sec supérieur - jambon sec traditionnel Critères nutritionnels supérieur - jambon sel sec supérieur Sel (sodium x 2,5) < 6,9 g/100g ou traditionnel - jambon sel sec supérieur traditionnel Critères technologiques Mentions sucres solubles totaux (SST) ≤ 1 % - «à l’ancienne» Le cycle de fabrication, de la mise au sel à la sortie du séchoir, - fumé, est d’au moins 210 jours Egalement Pour la fréquence de distribution - jambon (sel) sec supérieur du Haut Doubs, Lipides < 15% ou > 15% en fonction du produit - jambon (sel) sec supérieur de Luxeuil, P/L > 1 - jambon (sel) sec supérieur de Savoie Jambon sec, Entier avec os ou désossé, tranché Sur le produit prêt à consommer jambon sel sec - jambon sec - jambon sel sec Critères nutritionnels Sel (sodium x 2,5) < 6,9 g/100g Egalement Critères technologiques - jambon sec à, au(x) sucres solubles totaux (SST) ≤ 1 % - jambon sec du Haut Doubs Le cycle de fabrication, de la mise au sel à la sortie du séchoir, - jambon sec de Luxeuil, est d’au moins 130 jours. - jambon sec de Savoie Pour la fréquence de distribution Lipides < 15% ou > 15% en fonction du produit P/L > 1 Jambon cru, Entier avec os ou désossé, tranché Sur le produit prêt à consommer jambon cru de pays - jambon cru, - jambon cru de pays Critères nutritionnels -
Official Journal L171
Official Journal L 171 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 4 July 2017 Contents II Non-legislative acts REGULATIONS ★ Commission Delegated Regulation (EU) 2017/1180 of 24 February 2017 amending Delegated Regulation (EU) 2017/118 establishing fisheries conservation measures for the protection of the marine environment in the North Sea .......................................................................... 1 ★ Commission Delegated Regulation (EU) 2017/1181 of 2 March 2017 amending Delegated Regulation (EU) 2017/117 establishing fisheries conservation measures for the protection of the marine environment in the Baltic Sea and repealing Delegated Regulation (EU) 2015/1778 30 ★ Commission Delegated Regulation (EU) 2017/1182 of 20 April 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals ...................................................... 74 ★ Commission Delegated Regulation (EU) 2017/1183 of 20 April 2017 on supplementing Regulations (EU) No 1307/2013 and (EU) No 1308/2013 of the European Parliament and of the Council with regard to the notifications to the Commission of information and documents (1) 100 ★ Commission Implementing Regulation (EU) 2017/1184 of 20 April 2017 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament