It is a type of cured sausage. Unlike chorizo, a close relative, it is not spiced with pimentón (a Spanish type of paprika) - meaning it is white, not red in color -, but rather with black pepper and a mixture of spices which, depending on the sausage maker, can include nutmeg or clove. Although most salchichón is made with pork, some salchichón made with boar, deer, a mixture of game and beef or game and pork can be found. Some especially renowned types of salchichón are salchichón Ibérico, made with Ibérico breed pork, or salchichón de Vic, made in the region of Vic in Catalonia and protected by and PGI (Protected Geographical Indication) seal.
A type of gazpacho, or cold soup, made with tomatoes, bread, garlic, olive oil, vinegar and water, originated in the region of Córdoba (Andalusia). Unlike classic gazpacho, it is thicker, rather like a dip, and is garnished with small cubes of Serrano or Ibérico ham and boiled egg.
A variety of rice, typically used in the preparation of paella and other rice dishes in the Valencia region. Senia is a round, short-grain rice, with a medium-size grain that is exceptionally creamy and absorbs copious amounts of flavor. Grown primarily in the Spanish Mediterranean coast, it is one of the varieties grown under the PDO Arroz de Valencia and the PGI Arros del Delta del Ebre.
A condiment made with onions, tomatoes and peppers, all chopped very fine and fried lightly in olive oil. The sofrito serves as a basis for innumerable dishes in Spanish gastronomy.
The name given to the naturally damp, cool air currents which foster the wild airborne mold spores in the caves where Liébana's blue cheeses are aged. The equivalent of Roquefort’s fleurines.