Mediterranean cuisine is renowned for its rich and diverse ingredients, including Iberian cured meats. These are an essential component of the Mediterranean diet, enjoyed either as appetizers or main courses. They are made from a variety of meats, primarily pork, beef, or lamb, seasoned with herbs and spices that enhance their flavor. Iberian cured meats are typically cured, smoked, or air-dried, giving them a unique texture and taste.
In this article, we’ll explore the Iberian cured meats featured on My Way's menu, their preparation process, and how they are traditionally served. So, if you're a fan of Mediterranean cuisine, keep reading!
The History of Iberian Cured Meats
The history of Iberian cured meats is a clear example of human ingenuity, showcasing how people developed techniques to preserve food. While it’s impossible to pinpoint their exact origin, it’s believed that curing meats predates Roman culture. The Romans used techniques like sun-drying and salting to preserve food.
During the Middle Ages, there was significant progress in the production and consumption of cured meats. Salting, drying, and smoking techniques became more sophisticated, resulting in a wide array of delicious products that still endure today.
By the 19th century, global demand for Iberian cured meats had grown significantly, reflecting the world’s appreciation and love for these culinary delights. The strict classifications and regulations that protect these products are a testament to the pride and respect for this culinary heritage.
Our Cured Meat Platter
Here are some of the components of the D.O. cured meat platter available on My Way's menu. They are also served with Manchego cheese, and bread with tomato and extra virgin olive oil.
Iberian Salchichón
- Type of Meat: Lean pork
- Spices: Pepper, oregano, and salt
- Preparation: Naturally cured, hung for 60 to 90 days
Iberian Chorizo
- Type of Meat: Lean pork
- Spices: Paprika, garlic, and salt
- Preparation: Naturally cured, hung for 4 to 6 weeks
Iberian Loin
- Type of Meat: Upper part of the pork
- Spices: Paprika, oregano, garlic, and salt
- Preparation: Marinated in salt for 2 days, seasoned with paprika, and cured for 4 to 8 weeks
Iberian Ham
- Type of Meat: Hind legs of the pork
- Spices: -
- Preparation: Salted, washed, and matured for 12 to 24 months