DOCSLIB.ORG

Ibérico Cold Cuts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ibérico Cold Cuts IBÉRICO COLD CUTS CORTADO SLICED Presunto De Barrancos DOP Cortado À Mão RM 138 100% Acorn Iberian ham with naturally sublime oils. The meat is a balance of oak, sweetness and saltiness, with an unforgettable tPernedseurnnteossFantidadoepDthOoPfCfloarvtoaudras.À(BMaãcko-Leg 40 months aging) RM 98 P(Baaleckta-LDeeg 2B4armraontchossaDgOinPg)Cortada À Mão RM 96 The Paleta is cut from the front leg of the Barrancos collection. 100% Acorn Iberian ham with naturally sublime oils. The meat is a balance of oak, sweetness and saltiness, with an unforgettable tTeánbduearnMesistaanDdedBepatrhraonf fcloavsoFuartsi.ada RM 69 Mixed selections of naturally cured Ibérico slices for over 3-30 months. Slightly salty and acidic flavours of the Black Palette Pork, wLoitmhbinoteDneseBarormanacofstCraodrittaiodnoaÀl sMpiãcoes, and a juicy texture. RM 48 Tender cut of the loin with an intense aroma, and a smooth texture. SPlaigiohtDlyesBalatryraanndcoacsiCdoicritnadfloavÀorM. ão RM 43 Tender, juicy, and with strong flavours and aroma from traditional spices especially of paprika that is added to the meat after being mCoinpcitead.D(eChBoarrirzoanPcaopsriCkoar)tada À Mão RM 43 Slices are selected from the best piece of the Ibérian black pig. Exceptionally tender and juicy, slightly salty, with a lingering after taste. (Collar) Please speak to a member of our service staff for recommendations on beverages to pair with your choice of cold cuts. Prices shown are subject to 10% service charge. IBÉRICO COLD CUTS MACHINE SLICED Presunto Porco Ibérico Bolota - Jamón Ibérico de Bellota RM 89 Barrancos Slices from the most prized back leg of the collection. The meat is a balance of oak, sweetness and saltiness, with an uPnafloertgaedtteaPbloertceonIdbeérrniecsosBanodlodtaep-tPhaolfeftlaavIbouérsic. a(4d-6e mBeolnlothtas aging) RM 75 Translucent slices with intense aroma. Slightly salty and acidic fLloavmobuorsd. e Porco Ibérico Bolota - Caña de Lomo Ibérico de Bellota RM 39 Intense aroma and a smooth texture from little fibrous and streaks of iCnotpraitmaudsecuPloarcfaotIlbinékreicdotoBothloetmae–aCt.aSbliegchetrlyosIablétyriacnoddaecBideicllfolatavours. RM 35 Slices are selected from the best piece of the Ibérian black pig. Exceptionally tender and juicy, slightly salty, with a lingering after tSaasltsei.chāo de Porco Ibérico Bolota - Salchichón Ibérico de Bellota RM 28 Alentejo Succulent sausage from the black pig of the region. Smoked and cured for up to 4 months to create a balance of fat and depth of flavours that is unique to the pigs that graze in the oak forest for 18- 2P4aimo odnethPso.rco Ibérico Bolota - Chorizo Ibérico de Bellota RM 28 ACulernetdejwo ith traditional spices and indigenous paprika, giving tender and robust flavours of spices, aroma and nuttiness of the sacred black pig. Please speak to a member of our service staff for recommendations on beverages to pair with your choice of cold cuts. Prices shown are subject to 10% service charge. DAILY SPECIALS Uni Pasta Uni Scallop Ikura, RM 158 Angel Hair Pasta served with Japanese , Torched , IacnedPTlraunftflSeaOlaild RM 28 Fresh Ice Plant Salad Served with Smoked Eel Aioli, Pickle Red Radish and Pine Nuts Dutch Eel RM 68 Nagaimo Grilled Dutch Eel Fillet served with Tomato and Salsa Aged Izumedai Izumedai Kombu RM 35 Pan-fried Fillet served with Butter and Pickled APagpeadyGaolden Snapper RM 42 Pan-fried Golden Snapper Fillet served with Fennel Salad and SWaaugtéyeudTForenngcuheBDeoanns Shiitake RM 70 TGorigllaerdasWhiagyu Tongue served with ShoYyuuzBurKoossRhioce with Onsen Egg, Marinated Mushrooms, Deep Fried Leek with , Crispy Garlic, Spring Onion Dip, Sautéed Beansprouts and Torched Pickled Ginger Prices shown are subject to 10% service charge. STARTERS Mushroom Pâté RM 12 BJaupttaonne, sPeorFtroubietlTloo, mRiacototta, Lemon, Milk Toast RM 29 Shio Kombu Wasabi Tsukemono Yuzu TWomagaytuo,Tartare , , Jelly RM 90 Ponzu Wasabi HA5okWkaagiyduo, Eihire, , Egg Yolk, Rice Cracker RM 28 Togarashi STtainmgbrauynFPino,mJaeplaon&esNeaMgayimo,o RM 35 Sakura Ebi Lime Smoked Peanut Dressing, Pickled Ginger, Mashed Peanuts & Grilled Japanese Pumpkin RM 23 Wasabi Mixed Greens, Sunflower Seed, Bean, Smoked Onion SMALL PLATES Pan Seared Iberico Gyoza RM 28 OIbkeirnicaowPaonrkR,aJufuntgele Garlic dipping sauce RM 23 , Tsukemono J1a6phaonuersseSOloywstCeoroOkmedelPeotrtke Belly RM 29 Yuzu Faurgmu KFraersahaEggegs, Organic & Chili, Japanese Oysters RM 24 Fugu Ponzu TBarubyffle Or,zo Dipping Sauce RM 70 Sakura Ebi Iberico Secreto, Prices shown are subject to 10% service charge. KOSEI CHARGRILLED House-cured Bacon & Tomato RM 9 SmweoektedPoBtaactoon, Cherry Tomato RM 10 Kuroshio TJaepbaanseaskeiSweet Potato, Crystal Sea Salt RM 13 SBwoneeelteCssoCrnhicken Wings, Smoked Onion Sauce RM 18 Yuzu Kosho IWbheritiecoCoCronl,lar Skewer Butter RM 44 ISbpearniicsoh LIbaegrriiamnaPi(gI,nFtreurictoPsitcakll)e RM 42 ISbpearniicsoh LIbaemribanRPibigs, Spicy Thai Dipping Sauce RM 70 Yuzu Kosho PwuitlhpoCauliflower Pickles, Red RM 78 Spanish Octopus, Olive Oil & Paprika, Smoked Peanut Sauce Prices shown are subject to 10% service charge. RARE 珍 Gooseneck Barnacles, 50gms RM 79 Carabinero Brilliante RM 90 Grilled Deep Sea Spanish Scarlet Prawns with choice of Japanese Dry Aged Australian Wagyu, 300gms Rice or Squid Ink Pasta RM 290 Iberico Nabe Pot (individual) 7-10 days Chamber Aged Wagyu Beef RM 60 Shiitake Daikon Add-ons Iberico Collar, Cabbage, Mushrooms, Carrots, 150gms Iberico RM 34 4pcs Fresh Prawns RM28 Soup RM10 Mizutaki Pot (2-4pax) RM 120 Shiitake, Enoki, Shimeji Dry Aged Free Range Half Chicken, House-made Chicken Paste, Cabbage, Mushrooms, Leek, Ginger, Spring Onions Add-on soup, 500ml RM 18 CURATED DON & PASTA Wagyu Bacon Don RM 38 Kyuri, Shiitake Kombu Iberico Don Pickled Musrooms, Butter RM 38 Kyuri, Shiitake Kombu House-cured Bacon & Iberico Pasta Pickled Musrooms, Butter RM 35 Choice of Carbonara or Aglio Olio Prices shown are subject to 10% service charge. DESSERTS Panna Cotta RM 19 Marjolaine Lemongrass, Mongo Coulis, Toasted Coconut RM 19 AYulmzuonBduSrpnotnCghee, eCsheoccaoklaete Ganache, Whipped Cream, Praline RM 13 PRIVATE DINING EXPERIENCE Omakase Please make a reservation in advanced for our dining experience. A minimum spend of RM3,000 (including beverage) is required. You may speak to a member of our service team for more details. Prices shown are subject to 10% service charge. WINES Young, Crisp, Citrus Fruit Driven (White) RM 218 Cloudy Bay Marlborough Sauvignon Blanc 2020 (NZ) RM 147 Ascheri Langhe Arnies 2019 (ITA) RM 176 Castro Martin Albarino 2018 (ESP) RM 142 CR Organic Verdejo 2019 (ESP) RM 146 La Cave Du Vieil Armand Alsace Gewurztraminer 2015 (FRA) RM 128 Stanley Estates Sauvignon Blanc 2019 (NZ) Smooth, Buttery, Complex & Ripe Fruits (White) RM 146 Tralcetto Il Bianco Ciccio Chardonnay, Trebbiano 2017 (ITA) RM 135 Terrazas Reserva Mendoza Chardonnay 2018 (ARG) RM 310 Jean Javillier Bourgogne Chardonnay-Magny 2018 (FRA) RM 310 Maison Roche De Bellene Bourgogne Chardonnay 2017 (FRA) Off Dry, Rich, Sweet (White) RM 120 Shinas Estate Sweet Justice Moscato 2020 (AUS) RM 115 Battaglio Lia D’Asti DOCG Moscato 2017 (ITA) Off Dry, Good Bouquet, Fruit Driven (Rosé) RM 146 Tralcetto Cerasuolo D’Abruzzo Montepulciano 2015 (ITA) Prices shown are subject to 10% service charge. Light to Medium Bodied, Dry, Red Fruit Driven (Red) RM 550 Domaine Jean Javillier & Fils Volnay-Caillerets 1st Cru Pinot Noir 2017 (FRA) RM 399 Domaine Jean Javillier & Fils Volnay Pinot Noir 2017 (FRA) RM 370 Domaine De Bellene Pinot Noir 2018 (FRA) RM 490 Domaine Forey Nuits-Saint-George Pinot Noir 2016 (FRA) RM 370 Maison Dieu Bourgogne Cote-D’OR Pinot Noir 2018 (FRA) RM 240 Cloudy Bay Marlborough Pinot Noir 2018 (NZ) Medium to Full Bodied, Dry Complex & Red Fruit Driven (Red) RM 207 Churchview St John Zinfandel 2016 (AUS) RM 175 Balduzzi Grand Reserva Cabernet Sauvignon 2016 (CHL) RM 218 Chateau Musar Hochar Pere Et Fils Cabernet, Cinsault 2016 (LBN) RM 285 Chateau Musar Cabernet Blend 2012 (LBN) RM 180 Castellare Chianti Classico DOCG Sangiovese 2018 (ITA) RM 180 Terre Di San Leonardo Tenuta Cabernet Blend 2015 (ITA) RM 240 Ascheri Barolo Nebbiolo DOCG 2013 (ITA) RM 136 Finca Museum Vinea Tempranillo, Crianza 2015 (ESP) RM 160 Cape Barren Shiraz 2018 (AUS) RM 149 Cape Barren Cabernet, Merlot, Cabernet Franc 2017 (AUS) RM 135 Tintoralba Roble Syrah, Garnacha 2018 (ESP) RM 148 Luberri Rioja Tempranillo 2019 (ESP) RM 158 Clos Du Mont-Olivet Cote-Du-Rhone Syrah Blend 2018 (FRA) RM 170 Chateau Teyssier St. Emilion Bordeaux Blend 2013 (FRA) RM 156 Maxwell Little Demon Cabernet Sauv. Merlot 2017 (AUS) Prices shown are subject to 10% service charge. Full Bodied, Dry, Complex, Rich Dark Fruit, Long Finishing (Red) RM 194 Heartland Director’s Cut Shiraz 2017 (AUS) RM 218 Glaetzer” Bishop” Shiraz 2018 (AUS) RM 333 Glaetzer” Anaperenna” Shiraz, Cabernet 2017 (AUS) RM 460 Glaetzer “Amon-Ra” Shiraz 2017 (AUS) RM 168 Shinas Estate “The Guilty” Shiraz 2017 (AUS) RM 218 Shinas Estate “The Executioner” Shiraz, Cabernet 2016 (AUS) RM 134 La Puerta Reserve Malbec (ARG) RM 207 La Puerta Grand Reserva Shiraz Malbec, Syrah 2016 (ARG) RM 135 Terrazas Reserva Mendoza Cabernet Sauvignon 2018 (ARG) RM 135 Terrazas Reserva Mendoza Malbec 2018 (ARG) RM 140 Luzon Collecion Monastrell 2018 (ESP) RM 299 Alto Moncayo Veraton Garnacha 2017 (ESP) RM 160 Finca Museum Museum Reserva Tempranillo 2015 (ESP) RM 165 Altos De Luzon Monastrell,Cab. Sau. Tempranillo 2016 (ESP) RM 288 Mauro Cosecha Tempranillo 2017 (ESP) RM 220 Frank Phelan Saint-Estephe Bordeaux
Load more

Recommended publications
  • JAMONES Serranos
    1 JAMONES Serranos Octubre 2013 2 Definición de jamón El jamón es un derivado del cerdo y se define como la carne curada de la extremidad posterior del cerdo. Mas concretamente, de la parte trasera del cerdo que se sala en crudo, se lava al cabo de unos días y se deja curar de forma natural durante meses o años. Con las patas delanteras, mas pequeñas, se sigue el mismo proceso y al producto final se le denomina Paleta o Paletilla. Existen varias clases de jamón que vienen determinadas por la raza del cerdo, su régimen alimenticio y la zona de producción . La calidad del jamón se puede entender como el conjunto de una serie de cualidades higiénico- sanitarias, tecnológicas y organolépticas. 3 Principales partes de un jamón . La Maza: es la parte de la pata del jamón que presenta mayor cantidad de carne, se considera también la más rica, ya que de aquí se extrae la carne mas sabrosa, tierna y jugosa. Ofrece normalmente un mayor grado de infiltración de grasa y es una zona muy apreciada sensorialmente que ofrece bastante rendimiento. La Contramaza o cadera: es la zona opuesta a la maza. Es mas estrecha y normalmente más curada, con mayor consistencia. Tanto superficialmente como a nivel interno esta zona ofrece poco contenido graso y no tiene un gran rendimiento. La Babilla: contiene menor cantidad de jamón que la maza porque esta delimitada por los huesos fémur y coxal. Esta parte es menos jugosa que la maza, por lo que se recomienda comenzar por esta parte cuando se va a tardar en consumir el jamón y así, conservarlo y aprovechar el resto de la pieza lo mejor posible.
    [Show full text]
  • Sandwiches . .. Toasts . .. Hamburguers > >> Omelettes . .. Pasta . .. Pizza
    sandwiches . .. omelettes . .. MiXed € 5.90 ham and cheese . fiambre e queijo € 9.50 ham and cheese . fiambre e queijo . Schinken und Käse . jambon cuit et fromage Schinken und Käse . jambon cuit et fromage SPeciAl HAM € 7.90 cheese . queijo . Käse . fromage € 9.25 smoked ham . presunto serrano . Räucherschinken . jambon fumé ham . fiambre . Schinken . jambon cuit € 9.25 cOunTRY Side € 6.90 chicken and garlic . frango e alho . Hähnchen und Knoblauch . poulet et ail mushrooms . cogumelos . Pilze . champignons € 9.60 9.60 VeGeTARiAn € 6.90 shrimp . camarão . Garnelen . crevettes € lettuce, tomato, cucumber, red peppers and onion alface, tomate, pepino, pimentos e cebola Kopfsalat, Tomate, Gurke, Paprika und Zwiebel pasta . .. laitue, tomate, concombre, poivrons et oignon SPAGueTTi BOlOGneSe € 10.50 BY THe SeA € 6.90 tuna and onion . atum e cebola . Thunfisch und Zwiebel . thon et oignon Penne cARBOnARA € 10.00 lASAGne € 12.25 SMOKed On € 7.90 smoked salmon . salmão fumado . Räucherlachs . saumon fumé MuSHROOMS RiSOTTO € 12.25 risotto de cogumelos . Pilz-Risotto . risotto aux champignons toasts . .. SHRiMPS RiSOTTO € 12.50 risotto de camarão . Krabben-Risotto . risotto aux crevettes MiXed € 6.50 ham and cheese . fiambre e queijo . Schinken und Käse . jambon cuit et fromage SMOKed PleASuRe € 8.10 pizza . .. smoked salmon with goat cheese . salmão fumado com queijo de cabra MARGHeRiTA € 9.75 Räucherlachs mit Ziegenkäse . saumon fumé avec fromage de chèvre tomato, mozzarella and oregano tomate, mozzarella e oregãos VeGeTARiAn € 7.10 lettuce, tomato, cucumber, green pepper and onion Tomate, Mozzarella und Oregano alface, tomate, pepino, pimentos e cebola tomate, mozzarella et origan Kopfsalat, Tomate, Gurke, Paprika und Zwiebel 4 STAGiOni € 10.75 laitue, tomate, concombre, poivrons et oignon tomato, mozzarella, oregano, ham, mushrooms, red peppers and artichokes tomate, mozzarella, oregãos, fiambre, cogumelos, pimentos e alcachofras cOunTRY Side € 7.10 chicken and garlic .
    [Show full text]
  • Pane Antipasti
    FOCACCIA E OLIVE (V) €2.60 FocacciaPane com azeitonas marinadas e azeites aromatizados Freshly baked focaccia with marinated olives & seasonal oils PANE ALL’AGILO (V) €3.35 Pão de alho Garlic bread CON FORMAGGIO (V) €4.75 Com queijo With cheese ZUPPA DEL GIORNO €3.50 GAMBERONI FRITTI €8.90 SopaAntipasti do dia Gambas salteadas com alho, malaguetas, limão e salsa Soup of the day Sautéed prawns with garlic, chilli, lemon & parsley BRUSCHETTA CON PEPERONATA (V) €6.90 PROSCIUTTO & MELONE €6.90 Chapata com pimentos assados, pesto e queijo de cabra Melão com presunto Roasted peppers, pesto & goat’s cheese on grilled ciabatta Prosciutto with melon BRUSCHETTA ALLA ROMANA (V) €6.50 MELANZANE ALLA PARMIGIANA (V) €7.50 Chapata com tomate, mangericão, balsâmico, alho e oregãos Beringela, mozzarella fresco e parmesão,assados no Ciabatta with tomato, basil, garlic, oregano and balsamic forno, com molho de manjericão e tomate vinegar Oven baked layers of aubergine, buffalo mozzarella & parmesan with tomato & basil sauce BRUSCHETTA RÚSTICA €6.50 Chapata com presunto, rúcula, tomates assados e queijo ANTIPASTO MISTO (2 PAX) €14.90 parmesão Presunto, salame Napoli, legumes grelhados, alcachofras Grilled ciabatta with prosciutto, rocket, slow roast tomatoes & marinadas, tomates parmesan assados, mozzarella fresco, pesto e chapata grelhada Prosciutto, salami Napoli, grilled vegetables, marinated ARANCINI AL FUNGHI (V) €6.70 artichokes, slow roasted Bolinhos de risotto com ragú de cogumelos e pesto de tomate tomatoes, buffalo mozzarella, pesto & grilled ciabatta Fried risotto balls filled with mushroom ragú, served with a tomato pesto INSALATA CAPRESE (V) €6.50 Tomate, mozzarella,manjericão, rúcula e pinhões torrados Plum tomatoes, mozzarella, basil oil, rocket & toasted pine nuts (V) Vegetariano • Vegetarian Alguns pratos podem conter frutos secos ou derivados .
    [Show full text]
  • PIZZAS Our PIZZAS
    AS NOSSAS PIZZAS OUr PIZZAS PIZZAS VIP VIP PIZZAS Normal MAXI (30cm) (45cm) BOMBA 15,00 | 37,50 Tomate, Creme Picante, Mozzarella, Espinafres, Pancetta Arrotolata | Tomato, Spicy Cream, Mozzarella, Spinach, Panchetta Arrotolata BOSCAIOLA 17,00 | 42,50 Creme Trufas Negras, Mozzarella, Cogumelos Mistos, Effective from 1st July 2020 Effective from 1st July Speck, Rúcula | Black Truffle Cream, Mozzarella, Mixed Mushrooms, Speck, Rocket CAPRINA 13,50 | 33,50 Tomate, Mozzarella, Queijo Cabra, Nozes, Speck | Tomato, Mozzarella, Goat Cheese, Walnuts, Speck DEL MARE 15,00 | 37,50 Tomate, Camarões, Lulas, Mexilhões, Azeite | Tomato, Shrimps, Squid, Mussels, Olive Oil Em vigor a partir de 1 julho 2020 | Em vigor a partir GORGOSPECK 11,00 | 27,50 Tomate, Mozzarella, Gorgonzola, Speck | Tomato, Mozzarella, Gorgonzola, Speck MAMMA MIA 15,00 | 37,50 Tomate, Mozzarella, Brie, Porcini, Speck | Tomato, Mozzarella, Brie, Porcini, Speck MARE & MONTI (Pizza & Calzone) 15,00 | n.a. Tomate, Mozzarella, Camarões, Cogumelos Mistos, Speck | Tomato, Mozzarella, Shrimps, Mixed Mushrooms, Speck MONTANARA 12,50 | 31,00 Tomate, Mozzarella, Pimentos, Porcini, Salsicha Fresca | Tomato, Mozzarella, Bell Peppers, Porcini, Fresh Sausage RUSTICA SPECIALE 12,50 | 33,00 Tomate, Mozzarella, Scamorza, Salsicha Fresca, Bacon e Ovo | Tomato, Mozzarella, Scamorza, Fresh Sausage, Bacon and Egg TIROLESE 10,50 | 26,00 Tomate, Mozzarella, Speck | Tomato, Mozzarela, Speck TREVIGIANA 13,50 | 34,00 Tomate, Mozzarella, Cogumelos Mistos, Coppa | Tomato, Mozzarella, Mixed Mushrooms, Coppa VIP 17,50 | 44,00 Creme Trufas Negras, Mozzarella, Taleggio, Cogumelos Mistos, Nozes, Rúcula | Black Truffle Cream, Mozzarella, Taleggio, Mixed Mushrooms, Walnuts, Rocket Siga-nos Follow us IVA incluído à taxa em vigor | Existe Livro de Reclamações ALERGIAS E INTOLERÂNCIAS > Se é alérgico a algum alimento, por favor, informe-se junto da nossa equipa.
    [Show full text]
  • Estudo Da Composição Nutricional De Presuntos E Aplicação De Embalagens Ativas Com Extrato De Alecrim Para Sua Conservação
    Mariana Vaz Arede Estudo da composição nutricional de presuntos e aplicação de embalagens ativas com extrato de alecrim para sua conservação Dissertação de Mestrado em Segurança Alimentar, orientada pela Professora Doutora Maria Conceição Castilho e pela Doutora Ana Sanches Silva e apresentada à Faculdade de Farmácia da Universidade de Coimbra Julho 2016 Mariana Vaz Arede Estudo da composição nutricional de presuntos e aplicação de embalagens ativas com extrato de alecrim para sua conservação Dissertação de Mestrado em Segurança Alimentar, orientada pela Professora Doutora Maria Conceição Castilho e pela Doutora Ana Sanches Silva e apresentada à Faculdade de Farmácia da Universidade de Coimbra Julho 2016 O presente trabalho de investigação insere-se no projeto “Rose4Pack: Embalagem biodegradável ativa com extrato de alecrim para incrementar a vida útil dos alimentos”, financiado por Fundos FEDER através do Programa Operacional Fatores de Competitividade – COMPETE (FCOMP-01-0124-FEDER-028015) e por Fundos nacionais da FCT – Fundação para a Ciência e a Tecnologia (PTDC/AGR-TEC/3366/2012) e foi coordenado pela Doutora Ana Sanches Silva. ii Agradecimentos À Professora Doutora Maria Conceição Castilho, o meu agradecimento por me ter proporcionado a oportunidade de realizar este trabalho, pela partilha dos seus conhecimentos, pela disponibilidade, pelas críticas e sugestões valiosas na elaboração deste trabalho. À Doutora Ana Sanches Silva, por ter aceitado a co-orientação desta dissertação, pela disponibilidade, pelos conhecimentos transmitidos e pertinência das sugestões que em muito contribuíram para a realização deste trabalho. À equipa do laboratório de Bromatologia da Faculdade de Farmácia da Universidade de Coimbra, em especial à Dona Anabela, pela disponibilidade, colaboração e apoio técnico para a execução do trabalho experimental.
    [Show full text]
  • FEMA Keeps a Reserve of 3.6 Lbs of Canned Ham for Every American
    FEMA Keeps A Reserve Of 3.6 Lbs Of Canned Ham For Every American National Glazed Spiral Ham Day is a food holiday observed annually on April 15. This gourmet looking dish often found at a holiday feast, originated in the basement of Harry J. Hoenselaar. In 1952, the Detroit, Michigan entrepreneur patented not only his spiral slicer but the ham glaze as well. His innovative device made it possible for the entire bone-in ham to be sliced in one continuous and even spiral. The result was not only perfect for baking and serving. It was also a beautifully rendered main course. Then in 1957, Hoenselaar founded HoneyBaked Ham. Today, glazed spiral hams are available from a variety of sources as the patent expired in 1981, but we can thank Harry J. Hoenselaar for making them a possibility. A traditional glazed ham is baked with a glaze consisting of sugar, honey or orange juice. Spices to taste are often added. The Hormel Company of Austin, Minnesota sold the first canned ham in 1926. Mainz ham is a German ham that is brined, soaked in brandy or wine lees (or a mixture of both) and then smoked for a long period. A country ham is much drier than injected-cured hams and has a sharper flavored due to its high salt content. A pig scratches himself with his right leg, which uses the muscles more often, so the meat will be tougher. Aim for the left leg if you can. On the Apollo 13 mission, the crew managed to create a functioning CO2 filter out of duct tape and glazed ham.
    [Show full text]
  • PORTUGUESE SAUSAGES.Pub
    Barstow Square Investment Inc. www.bsiincorporation.com Barstow Square Investment Inc. Office in Portugal|Centro Empresarial Brito Capelo . Rua Brito Capelo , 807 . 4450 Matosinhos . Portugal Office in Peru | Av.Jorge Basadre . San Isidro . Lima . Peru geral@bsiincorpora*on.com FIAMBRE FIAMBRE E12RA FIAMBRE DA PER0A E12RA COOKED .AM E12RA COOKED .AM E12RA COOKED .AM 3LE45 JAM/0 COCIDO JAM/0 COCIDO E12RA JAM/0 COCIDO E12RA 3PIER0A5 3kg & 5kg 3kg & 5kg 3kg & 5kg FIAMBRE DA PER0A FIAMBRE PEI2O DE PER6 MOR2ADELA COOKED .AM 3LE45 26RKE7 BREAS2 COOKED .AM MOR2ADELLA JAM/0 COCIDO 3PIER0A5 JAM/0 COCIDO PE2C.64A DE PA8O MOR2ADELA 3kg & 5kg 3kg 2kg FIAMBRE SA0D9IC. FIAMBRE SA0D9IC. 3BARRA5 MOR2ADELA C/A;EI2O0AS SA0D9IC. COOKED .AM SA0D9IC. COOKED .AM 3BAR5 MOR2ADELLA 9I2. OLI8ES JAM/0 COCIDO SA0D9IC. JAM/0 COCIDO SA0D9IC. 3BARRA5 MOR2ADELA C/ACEI260AS 3kg & 5kg 2,5kg & 3,5kg 2kg AFIAMBRADO POP6LAR BARRA FILE2E AFIAMBRADO POP6LAR C.OPPED .AM LOAF C.OPPED .AM LOAF PORK RO6LADE JAM/0 COCIDO POP6LAR BARRA FILE2E DE JAM/0 COCIDO 2,5kg 2kg SALPIC<O C.O6RI=O 2RADICIO0AL C.O6RI=O CORRE02E PORK SA6SA4E 2RADI2IO0AL PORK MEA2 SA6SA4E S2A0DAR2 SMOKE SA6SA4E SALPIC<O C.ORI;O 2RADICIO0AL C.ORI;O CORRIE02E C.O6RI=<O E12RA FARI0.EIRA LI046I=A LAR4E SMOKED SA6SA4E E12RA FLO6R SMOKED SA6SA4E FI0E PORK SA6SA4E C.O6RI=<O E12RA C.ORI;O DE .ARI0A LI046I=A PAIO DE LOMBO DE PORCO PAIO 7ORK MORCELA | BLACK P6DDI04 C6RED PORK LOI0 ROLLED 7ORK .AM C.ORI;O DE SA04RE LOMO DE CERDO PAIO 7OR, LOMBO ASSADO BACO0 F6MADO E12RA BACO0 F6MADO MOLDEADO ROAS2ED PORK LOI0 E12RA SMOKED BACO0 MOLDED SMOKED BACO0 LOMO ASADO BACO0 A.6MADO E12RA BACO0 A.6MADO MOLDEADO P> F6MADA CABE=A DE PORCO F6MADA PER0IL F6MADO SMOKED S.O6LDER SMOKED PORK .EAD SMOKED SLE0DER LE4 .OMBRO A.6MADO CABE;A DE CERDO A.6MADA PER0IL A.6MADO PRES602O ROLADO SALSIC.AS C/ER8AS AROM>2ICAS SALSIC.AS CL>SSICAS ROLLED .AM BARBEC6E SA6SA4ES 9I2.
    [Show full text]
  • Main Menu 01/23/2021
    BAR BITES SALAD & SOUP PETISCOS ROCKET SALAD (V, GF) … 13 OUR DAILY BREAD(V) … 4 FEIJÃO CON FIDEOS (V) … 14 house baked focaccia with seasonal toppings & sourdough with herbed olive oil arugula/ candied walnuts/ berries/ goat cheese/ red onion/ balsamic-honey vinaigrette baked gigante bean & fideo pasta / kale/ oregano/ feta / olives/ almond romesco * add house smoked salmon or jamon...4/ grilled shrimp...6 * PÃO COM TOMATE (V) … 9 BRUXELAS (V, GF) … 13 SALADA MAROCAINE (V,GF) … 13 wood fire grilled bread/ tomato pulp/ sea salt/ sumac/ oregano roasted brussels sprouts/ candied walnuts// piri piri/ maple/ mozzarella cheese house mixed greens/ pear/ gruyere/ candied walnuts/ olives/ mint/ tomato dijon vinaigrette PÃO COM CHORIZO … 9 * add house smoked salmon or jamon...4/ grilled shrimp...6 * CHARRED VEGGIES (V) … 13 potato bread/ spanish chorizo/ paprika butter SALADA ATLANTICO (V,GF) … 13 roasted, pistachio romesco sauce, basil seeds, goat cheese, potato crisps ALMONDS & OLIVES (V, GF) … 7 house mixed greens/ avocado/ hearts of palm/ tomato/ red onion/ artichoke/ lemon-honey CATAPLANA MUSSELS (GF) … 16 paprika spiced almonds/ marinated cerignola olives vinaigrette black mediterranean mussels/ soffrito/ vinho verde/ garlic butter * add house smoked salmon or jamon...4/ grilled shrimp...6 * PIMENTAS (V, GF) … 7 > SCALLOP FARROTTO … 17 wood grilled shishito peppers/ garlic aioli CALDEIRADA (GF) … 9/CUP 18/BOWL rich portuguese bouillabaisse/ fish/ shrimp/ clams/ mussels/ vegetables/ moorish spices seared scallops / cauliflower/ caraway/ turmeric
    [Show full text]
  • Primary & Secondary Sources
    Primary & Secondary Sources Brands & Products Agencies & Clients Media & Content Influencers & Licensees Organizations & Associations Government & Education Research & Data Multicultural Media Forecast 2019: Primary & Secondary Sources COPYRIGHT U.S. Multicultural Media Forecast 2019 Exclusive market research & strategic intelligence from PQ Media – Intelligent data for smarter business decisions In partnership with the Alliance for Inclusive and Multicultural Marketing at the Association of National Advertisers Co-authored at PQM by: Patrick Quinn – President & CEO Leo Kivijarv, PhD – EVP & Research Director Editorial Support at AIMM by: Bill Duggan – Group Executive Vice President, ANA Claudine Waite – Director, Content Marketing, Committees & Conferences, ANA Carlos Santiago – President & Chief Strategist, Santiago Solutions Group Except by express prior written permission from PQ Media LLC or the Association of National Advertisers, no part of this work may be copied or publicly distributed, displayed or disseminated by any means of publication or communication now known or developed hereafter, including in or by any: (i) directory or compilation or other printed publication; (ii) information storage or retrieval system; (iii) electronic device, including any analog or digital visual or audiovisual device or product. PQ Media and the Alliance for Inclusive and Multicultural Marketing at the Association of National Advertisers will protect and defend their copyright and all their other rights in this publication, including under the laws of copyright, misappropriation, trade secrets and unfair competition. All information and data contained in this report is obtained by PQ Media from sources that PQ Media believes to be accurate and reliable. However, errors and omissions in this report may result from human error and malfunctions in electronic conversion and transmission of textual and numeric data.
    [Show full text]
  • Universidade Estadual De Campinas Faculdade De Engenharia De Alimentos Departamento De Tecnologia De Alimentos
    UNIVERSIDADE ESTADUAL DE CAMPINAS FACULDADE DE ENGENHARIA DE ALIMENTOS DEPARTAMENTO DE TECNOLOGIA DE ALIMENTOS PROCESSAMENTO DE PRESUNTO CRU COM CARNE DESOSSADA, CURADA, E MOLDADA COM TRANSGLUTAMINASE (ACTIVA TG-B®). DESENVOLVIMENTO E ANÁLISES FÍSICO- QUÍMICAS. Walter Bergamin Filho Engenheiro Agrônomo Prof. Dr. Pedro Eduardo de Felício Orientador Dr. Expedito Tadeu Facco Silveira Co-orientador Tese apresentada à Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas como parte dos requisitos para a obtenção do título de Mestre em Tecnologia de Alimentos Campinas – São Paulo 2005 FICHA CATALOGRÁFICA ELABORADA PELA BIBLIOTECA DA F.E.A. – UNICAMP Bergamin Filho, Walter B452p Processamento de presunto cru com carne desossada, curada, e moldada com transglutaminases (Activa TG-B). Desenvolvimento e análises físico-químicas / Walter Bergamin Filho. – Campinas, SP: [s.n.], 2005. Orientador: Pedro Eduardo de Felício Co-orientador: Expedito Tadeu Facco Silveira Dissertação (mestrado) – Universidade Estadual de Campinas.Faculdade de Engenharia de Alimentos. 1. Presunto cru. 2. Transglutaminsase. 3. Moldagem. 4. Secagem. 5. Maturação. I.Felício, Pedro Eduardo de. II. Silveira, Expedito Tadeu Facco. III. Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. IV. Título. (cars/fea) Título em inglês: Dry-cured ham processing using boneless, pre-cured and molded pork with transglutaminase (Activa TG-B).Development and physicochemical analyses. Palavras-chave em inglês (Keywords): Dry-cured ham, Transglutaminase, Molding, Drying, Maturation Titulação: Mestre em Tecnologia de Alimentos Banca examinadora: Pedro Eduardo de Felício Bento da Costa Carvalho Júnior Neliane Ferraz de Arruda Silveira Marise Aparecida Rodrigues Pollonio ii MEMBROS DA BANCA EXAMINADORA _______________________________________________________ Prof. Dr. Pedro Eduardo de Felício (Orientador) _______________________________________________________ Prof.
    [Show full text]
  • Concierge Cover Email.2.20.2014
    Stamford Tables is Stamford Downtown’s thriving restaurant assocation which includes some of the best and highest rated restaurants, bistros and cafés in Fairfield County. The aim of the assocation is to ensure that Stamford Downtown remains the dining and nightlife As you will see on the following pages, Chefs from around the world as well as those born and rasied just around the corner, offer a variety of unique dishes to please any appetite. Stamford tables thanks you for your continued patronage! . 1) Aria Restaurant 15) F I S H 29) Picanté! Fresh Mexican Grill 2) Bar Q Stamford 16) Fin II Japanese Restaurant 30) Plan B Burger Bar 3) Bar Rosso 17) Grand 31) Quattro Pazzi 4) Barcelona Restaurant & Wine Bar 18) Hudson Grille 32) Remo’s Brick Oven Pizza Company 5) Bartaco 19) Kona Grill 33) Rodizio Grill Brazilian Steakhouse 6) Bobby Valentine’s Sports Gallery 20) Kotobuki Japanese Restaurant 34) Sam’s American Bistro 7) BUtterfield 8 Restaurant & Lounge 21) Kujaku Japanese Restaurant 35) SBC Downtown Restaurant & Brewery 8) California Pizza Kitchen 22) Lola’s Mexican Kitchen 36) Station Eats 9) Capital Grille, The 23) Lucky’s Classic Burger 37) Tengda Asian Bistro 10) Capriccio Café 24) Mitchell’s Fish Market 38) Tiernan’s Bar & Restaurant 11) Columbus Park Trattoria 25) Morton’s, The Steakhouse 39) Tigin 12) Cosi 26) napa & co. 40) Tomatillo Taco Joint 13) Cotto Wine Bar Pizzeria 27) P.F. Chang’s China Bistro 41) Volta Gelateria Creperia 14) EOS Greek Cuisine 28) Patrizia’s of Stamford 42) ZAZA Italian Gastrobar Stamford Tables Restaurant Members 2o14 1) Aria 22) Lola’s Mexican Kitchen 2) Bar Q 23) Lucky’s Classic Burgers 3) Bar Rosso 24) Mitchell’s Fish Market 4) Barcelona Restaurant & Wine Bar 25) Morton’s, The Steakhouse 5) Bartaco 26) napa & co.
    [Show full text]
  • Tn Catalogue
    Por saber y por sabor Through knowledge, through flavour Le savoir et la saveur Zu kennen und zu schmecken Por saber e por sabor Índice HISTORIA 4 Index History Histoire Index Geschichte História Index Índice CALIDAD 6 Quality Qualité Qualität Qualidade JAMÓN Y PALETA SERRANOS 8 Serrano Ham and Shoulder Ham Jambon et Épaule Serrano Serrano Schinken und Schweineshulter Presunto e Paleta Serrana EMBUTIDOS 18 Cured Mead Charcuterie Wurstwaren Enchidos COCIDOS 38 Cooked products Produits Cuits Getochtes Cozidos ICONOS 44 Icons Icônes Symbole Iconografia 3 Historia History Histoire Geschichte História Torre de Núñez est une entreprise spécialisée dans la production de produits carnés, en activité depuis plus de 40 ans. Dans les années 60, son fondateur, Manuel José Núñez Aldegunde, entame une distribution à l’échelle nationale qui mettra la marque Torre de Nuñez sur les tables les plus exigeantes de la géographie espagnole. L’important accueil réservé à nos produits nous a conduit à suivre une politique d’expansion, qui s’est matérialisée dans les années 80 par la construction d’une usine dans les environs de Lugo, puis par l’ouverture, en 2000, d’une nouvelle installation de 15 000 m2, dotée de la technologie de pointe en matière d’élaboration de produits à base de viande. Au fi l des années, la société poursuit son développement et son expansion en renforçant sa présence sur le marché national et en s’ouvrant au marché extérieur. En raison d’une demande accrue et constante de nos produits, Torre de Nuñez jette les fondations, en 2010, d’une nouvelle usine pour affi ner 400 000 jambons à l’année.
    [Show full text]