TRADICIONALES ESPECIALES Charcuterie & Cheese

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TRADICIONALES ESPECIALES charcuterie & Cheese Caña Klasikoa Pick two meats and two cheeses 29 bayonne ham, chorizo, saucisson sec Goat cheese, roasted tomato, green caña de cabra, manchego, valdeon pepper, red onion, pistachio, add jamón ibérico 14 mountain bread 7 SMOKED MUSHROOMS Ensalada Verde Local greens, endive, roasted peppers, red onion, Loud mouth farm mushrooms, house vinaigrette 8 black truffle goat cheese crème fraîche, mountain bread 9 Grilled Little gem salad Tahini-yogurt dressing, pickled pixie peppers, manchego, charred onion migas 12 Add Boquerones 2 Tortilla de Chorizo Spanish omelette, onion, potato, chorizo roasted beet salad pimenton aioli 7 Yogurt, carrot, piquillo jam, arugula 13 patatas bravas Mussel Escabeche Marinated mussels, sobrassada, fennel, Flash fried potatoes, bravas spice, mojo picón 9 mountain bread 10 add ¼ oz kaluga caviar, crème fraiche and chives 16 Pulpo Pan Con Tomate Spanish octopus, gigante bean, roasted chestnut, potato purée, Tomato, garlic, mountain bread 6 68 degree yolk, paprika pistou 18 add jamón ibérico 9 gambas Basque montadito Head-on alabama white shrimp, garlic, green onion, Chorizo, bayonne ham, green tomato mountain bread 16 tapenade, spiced chips 10 Bikini White cheddar grilled cheese, jamón ibérico, black truffle, French onion tostada white bread 9 French onion, queso brulée 11 Chistorra in a Blanket* Chistorra sausage, croissant, cider glaze, maple-mustard aioli 9 marinated olives 4 Ibérico Albondigas* Smoked almonds Berkshire and ibérico meatballs, tomato, pimenton, 5 manchego espuma 10 Ibérico smash burger Ibérico pork and beef patty, garlic aioli, manchego, lettuce, onion bun, guindilla pickle 10 WOODFIRE GRILL TO SHARE Meat & seafood VEGETABLES Pescado a la Parilla* Patatas Murros Whole market fish, mojo rojo, fried garlic MKT Crushed potatoes, mojo rojo 7 Chicken BASQUAISE* Coal roasted Mushrooms Half chicken, saffron piperade, potato 32 Loud mouth farm mushrooms, pistou 11 Filet mignon* 10 oz Painted Hills filet, roasted greens, tempranillo Grilled sweet potato bordelaise 55 Green tomato relish, za’atar chimichurri, Chuletón* bruléed san simon 10 1 kg bone-in Painted Hills ribeye, cauliflower tempranillo bordelaise, green salad 84 Black garlic aioli, caper, spanish onion, egg yolk bottarga, bayonne ham 11 .

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Cured Hams Promotion at Olea
Press Release NOVOTEL CITYGATE HONG KONG PROUDLY PRESENTS: CURED HAMS PROMOTION AT OLEA Cured hams are commonly found in Europe, the hams can be prepared and served hot or cold and are eaten on their own or prepared with other ingredients often accompanied with bread, vegetables, cheeses, mustard & preserves of all types. Starting from 25th July, the culinary team at Olea has created a special menu using various types of hams imported from European countries. The dishes on offer have been reinterpreted to show modern twists to well-known classics. During the promotion, highlights of dishes on offer include; Tapas Peach and Bayonne Ham Salad The salad gets the combination of peach, French Bayonne Ham, Mozzarella and baby spinach balanced with sweet and sour honey mustard dressing. Spanish Frittata with Iberico Ham This baked Spanish style omelette is made with potatoes, eggs, onions, Cheddar Cheese, Iberico Ham, garlic and thyme. Hokkaido Scallops and Serrano Ham This is a sea scallop recipe from northern Spain. The Hokkaido scallops are seared hard on one side, simmered with sweet onions, saffron olive oil, dry sherry and chopped parsley topped off with crispy Spanish Serrano Ham. Novotel Press Release – 18 July 2018 novotel.com 1 Main Course Baked Cannelloni with Parma Ham Stuffed cannelloni is one of the most popular pasta dishes in Italian cuisine. The cannelloni is filled with Parma Ham and Ricotta Cheese and oven baked until golden brown. Veal Loin Saltimbocca An Italian classic, saltimbocca – tender veal steak, wrapped with Prosciutto ham, pan-fried with red wine reduction sauce and garnished with eggplant parmigiana.
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CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
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MEAT & SEAFOOD Tradicionales Especiales VEGETABLES
TRADICIONALES ESPECIALES marinated olives 4 Ensalada Verde Local greens, endive, roasted peppers, red onion, house vinaigrette 8 marcona almonds 4 Grilled Little gem salad charcuterie & Cheese Tahini-yogurt dressing, pickled pixie peppers, manchego, Chorizo iberico de bellota, charred onion migas 12 add boquerones 2 bayonne ham, saucisson sec caña de cabra, idiazabal, valdeon Tortilla de Chorizo pick two meats and two cheeses 29 Spanish omelette, onion, potato, chorizo, pimenton aioli 7 add jamón ibérico 14 alcachofas MOUNTAIN BREAD Wood grilled artichokes, bayonne ham, garlic mojo, lemon 13 House baked bread, za’atar, patatas bravas smoked butter, Maldon salt 10 Flash fried potatoes, bravas spice, mojo picón 9 Pan Con Tomate crudo Tomato, garlic, sourdough 5 Citrus-cured yellowtail, piquillo, fennel, guindilla, radish 12 add jamón ibérico 9 Trucha à la vizcaina Piperade Seared local trout, bayonne ham, pickled red onion, Basque pepper stew, fried egg, vizcaina sauce, herb salad 14 wild mushrooms, sourdough 10 Pulpo à la gallega SMOKED MUSHROOMS Grilled spanish octopus, pimento, canary island potato, Local mushrooms, black truffle goat cheese piquillo pepper, crispy garlic 16 crème fraiche, sourdough 9 gambas Crab Txangurro Patagonian red shrimp, choricero crema, grilled cherry tomatoes, Blue crab, sofrito, gremolata, sourdough 16 sourdough 12 arroz caldoso Bikini Bomba rice stew, shrimp, chorizo, spring peas, smoked mushrooms 18 White cheddar grilled cheese, jamón ibérico, Ibérico Albondigas* black truffle, white bread 9 Berkshire and
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Pérez-Santaescolastica Effect 2018
This document is a postprint version of an article published in Food Research International © Elsevier after peer review. To access the final edited and published work see https://doi.org/10.1016/j.foodres.2018.03.001 1 Effect of proteolysis index level on instrumental 2 adhesiveness, free amino acids content and volatile 3 compounds profile of dry-cured ham 4 5 Pérez-Santaescolástica, C.1, Carballo, J.2, Fulladosa, E.3, Garcia-Perez, José V.4, 6 Benedito, J.4, and Lorenzo, J.M.1* 7 8 1Centro Tecnológico de la Carne, Rúa Galicia Nº4, Parque Tecnológico de Galicia, San Cibrán 9 das Viñas, 32900 Ourense, Spain 10 2Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 11 32004 Ourense, Spain 12 3IRTA. XARTA. Food Technology program. Finca Camps i Armet, s/n 17121 Monells, Girona, 13 Spain 14 4UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 15 E-46022 València, Spain 16 * Corresponding author. Tel: +34 988 548 277; fax: +34 988 548 276 17 18 E-mail address: [email protected] 19 20 1 21 Abstract 22 Defective textures in dry-cured ham are a common problem that causes important economic 23 losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may 24 lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of 25 proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry- 26 cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified 27 according to their PI: low PI (<32%), medium PI (32-36%) and high PI (>36%).
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Blackwoods Customer Deli List
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Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams
Authors Comparison of European Herbert W. Ockerman, The Ohio State University Lopa Basu, The Ohio State University & American Systems of Production Francesco Leon Crespo, U. of Córdoba, Spain and Consumption of Dry-Cured Hams Francisco J. Céspedes Sánchez, U. of Córdoba, Spain Originally published as a National Pork Board/ Reviewer American Meat Science Association Fact Sheet. Vern Cahill, The Ohio State University Introduction Dry cured hams or jamon have been produced using only pork, sea salt, fresh mountain air and time (Provence, 2002) in Southern Europe for 2000 years. USDA definition of a “ham” is the hind leg of a hog, which may be either fresh, cured, or cured-and smoked (FSIS, 1995). U.S. country (or dry-cured) hams are uncooked, cured, dried, smoked-or-unsmoked and produced from a single piece of meat from the hind leg of a hog (FSIS. 1995). Dry-cured hams and prosciutto are made by rubbing the fresh ham with dry salt and other ingredients which draws out the moisture and then drying for 6 months but most are cured 9-12 months and many over a year which reduces the ham weight by at least 18% (usually 20-35% which is the minimum in Spain) and consequently results in a concentrated ham flavor. Since this drying process also concentrates the salt and reduces the moisture level these hams are safe to store at room temperature. In the U.S. dry-cured hams cannot be injected with a curing solution or placed in a curing solutions, but they may be smoked (FSIS, 1995).
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Tasting Menu Amuse Pasta Protein Aperitif
4/2/19 - 4/6/19 Amuse Pasta Spring Onion | 3 Pansotti | 11 goat cheese, cilantro, crème fraîche asparagus, sheep’s cheese, rhubarb “Puttanesca” | 3 Tagliolini | 11 tuna, potato, tomato chili, olive, tuna Chovie’s Egg | 4 Risotto | 13 potato, leek, caviar nettles, spring onion, meyer lemon Croquette | 4 Tagliatelle | 15 short rib, chili, apple mussels, leeks, saron Octopus | 4 Spaghettini | 15 potato, saron, piquillo bolognese, basil, parmigiano Aperitif Protein Beets | 11 Trout | 17 quark, grapefruit, pistachio potato, beet, frisée Fish & Chips | 11 Sausage | 17 mackerel, remoulade, radish potato, ramp, mustard Frisée | 11 King Mackerel | 25 egg, lardon, brioché sorrel, spring onion, leek Charcuterie | 13 Duck | 25 bayonne ham, fourme d’ambert sweet potato, harissa, raisin Carpaccio | 15 Ribeye | 29 ramp, mushroom, horseradish spring onion, radish, rhubarb We work very hard to source the absolute best, local, sustainable products we can find. If you would like more information don’t hesitate to ask. Chef’s Pick Sit back, relax and let us do the choosing for you. Participation Tasting required by the whole table. Menu 55 per person | 6 courses Wine Pairings Available at Additional Cost Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. Wi-Fi: Au Courant Guest | Password: AuCourantPublic We work very hard to source the absolute best, local, sustainable products we can find. These are the local purveyors we are currently working with & the products they provide.
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To Download a Full Rungis Product List
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Effet Du Salage Et Du Séchage Sur La Dynamique D'évolution De La
Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, de la structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de “ jambon numérique ” couplant transferts d’eau, de sel et protéolyse Rami Harkouss To cite this version: Rami Harkouss. Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, dela structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de “ jambon numérique ” couplant transferts d’eau, de sel et protéolyse. Autre. Université Blaise Pascal - Clermont-Ferrand II, 2014. Français. NNT : 2014CLF22446. tel-01162623 HAL Id: tel-01162623 https://tel.archives-ouvertes.fr/tel-01162623 Submitted on 11 Jun 2015 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. N° d’ordre : D. U : 2446 E D S P I C : 648 UNIVERSITE BLAISE PASCAL -CLERMONT II ECOLE DOCTORALE SCIENCES POUR LSNGENIEUR DE CLERMONT-FERRAND T h è s e Présentée par Rami HARKOUSS pour obtenir le grade de D O C T E U R D’ U N I V E R S I T É SPECIALITE :GENIE DES PROCEDES Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, de la structure et de la texture lors de la fabrication d’un jambon sec.
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Charcuterie Cured & Smoked Meats
CHARCUTERIE CURED & SMOKED MEATS Iberico Ham Bone-In P.D.O Iberico Ham Boneless P.D.O Parma Ham Boneless P.D.O Weight /Quantity 8kg Weight /Quantity 5kg Weight /Quantity 7kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €38.60 £30.49 PRICE: €58.60 £46.29 PRICE: €21.90 £17.30 CODE: 16017 CODE: 16014 CODE: 16000 Serrano Ham Boneless P.D.O Prosciutto Boneless Bayonne Ham Boneless Weight /Quantity 6kg Weight /Quantity 5.4kg Weight /Quantity 6kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €14.90 £11.77 PRICE: €16.70 £13.19 PRICE: €19.80 £15.64 CODE: 16007 CODE: 16005 CODE: 16009 Connemara Air Dried Ham Connemara Air Dried Pork Connemara Air Dried Lamb Weight /Quantity 2.5kg Weight /Quantity 1kg Weight /Quantity 1kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €49.80 £39.34 PRICE: €42.90 £33.89 PRICE: €59.80 £47.24 CODE: 18243 CODE: 18242 CODE: 18241 French Ham Cooked Coppa Bresaola - Air Dried Beef Weight /Quantity 7.5kg Weight /Quantity 1.25kg Weight /Quantity 1.7kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €11.30 £8.93 PRICE: €18.90 £14.93 PRICE: €35.90 £28.36 CODE: 16033 CODE: 16024 CODE: 16025 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] - www.laroussefoods.ie 33 CHARCUTERIE CURED & SMOKED MEATS Chorizo Sausage Chorizo Sausage Cooked Chorizo Small Weight /Quantity 1kg Weight /Quantity 1.7kg Weight /Quantity 250g Price Unit : KILO Price Unit : KILO Price Unit : EACH PRICE: €10.90 £8.61 PRICE:
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Influence of Muscle Type on Physicochemical Parameters
foods Article Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham Nives MarušićRadovˇcić 1,* , Ivna Poljanec 1, Sandra Petriˇcević 2 , Leticia Mora 3 and Helga Medić 1 1 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; [email protected] (I.P.); [email protected] (H.M.) 2 Croatian Veterinary Institute, Regional Institute Split, PoljaniˇckaCesta 33, 21000 Split, Croatia; [email protected] 3 Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avenida Agustin Escardino 7, 46980 Paterna, Valencia, Spain; [email protected] * Correspondence: [email protected]; Tel.: +385-146-05-130 Abstract: The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physic- ochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after salting, smoking, drying, and ripening. Almost all physicochemical pa- rameters were affected by muscle type, manufacturing stage and their interactions. SM had lower water, ash, NaCl content, and water activity (aw), while fat and protein content were higher after ripening compared to BF. BF showed higher L*a*b* values compared to SM. The results of texture Citation: MarušićRadovˇcić,N.; profile analysis showed that almost all analyzed parameters were influenced by muscle type and Poljanec, I.; Petriˇcević,S.; Mora, L.; production stage. A total of 88 volatile compounds were identified, showing an increase in its number Medić,H.
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Chef Matt Ridgway's Stuffing Recipe
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