Charcuterie

Question 1

Jamón Serrano

Answer 1

A dry-cured Spanish ham very similar to prosciutto.
The Jamón Serrano we use comes from Segovia, Spain.
Aged 15 to 20 months

Question 2

Mangalica

Answer 2

Meat has intense red hues with spectacular marbling. This lightly fatty and fluid meat immediately settles in your mouth. A delicate and distinctive aroma with hints of nuts lingers in your palate.
Bred in the Hungarian steppe, fed on corn, wheat and grasslands, and naturally cured in Spain.
One bone-in-ham is required on the menu.
Aged 3 years ($14 as opposed to $7)

Question 3

Chorizo de Soria

Answer 3

Traditional sausage made from recipe from the medieval city of Soria in Old Castile. Made using thicker cuts of pork for a leaner sausage with a smoky, garlicky flavor.
Typically domestic
Allergen Note: May Contain Dairy - Milk Powder

Question 4

Chorizo Picante

Answer 4

A dry-cured spicy pork sausage seasoned with hot smoked paprika and garlic, it’s not hot in the sense of Mexican cuisine, but spicy.
Origin: typically La Vera Valley, western Spain

Question 5

Fuet

Answer 5

Sweet all-pork sausage from the Cataluña region of Spain. This sausage is very similar to salami and is very mild in spice.
Origin: typically domestic
Allergen Note: May Contain Dairy - Milk Powder

Question 6

Salchichon de Vic

Answer 6

A Cataluñan sausage made from leg and belly meat. Whole peppercorns are inside of the sausage giving it a mild yet peppery flavor.
Origin: Catalonia - Spain (Plana de Vic)
Allergen Note: May Contain Dairy - Milk Powder

Question 7

Sobrasada Mallorquina

Answer 7

A pork sausage that is soft and spreadable in texture
Allergens: Gluten & Dairy Free
Origin: Balearic Islands (Mallorca/Majorca)

Question 8

Speck

Answer 8

A cured ham, lightly smoked and aged for 22 weeks. Its appearance, fragrance and flavor make it instantly recognizable as authentic speck. This ham is aged six months instead of the traditional 90 days.
Origin: Alto Adige, Italy

Question 9

Lomo Ibérico

Answer 9

Red, fainter in the outside and more alive inside. Its internal aspect is characterized by a kind-of-marble appearance caused by the fat it contains. This fat marbling, which is a characteristic feature in Ibérian pigs, is generated by the acorn feeding (bellota) that the animal has had. Lomo Ibérico de Bellota is cured with sea salt, garlic and pimentón smoked paprika, which lends it a rich smoky flavor.
Origin: typically La Alberca or Cordoba (Spain)
Aging: 3 months