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Meat & Poultry Tapas

"Spanish appetizers for carnivores!"

There is a huge choice of good-quality meat available in Spain, and it is used to prepare all sorts of dishes. Pork is specially popular for sausages and tapas dishes and it is used to make morcilla, lomo, jamon, chorizo, fuet, salsichon and salsichas.

If you feel 'carnivore', perhaps is time to discover some of these Spanish delicatessen... Enjoy!

Our Meat Tapas Selection

  • Foie Toast with Jamon Ibérico: This extraordinary and Special Ham deserves its own space. The Iberian Acorn Ham it's exclusive from Spain. Iberian hogs are born, fed and raised in the south and northwest of Spain
  • Barbecued Mini Ribs: These tasty ribs are known as Costillas in Spain. They are delicious cooked on a barbecue and almost as good when cooked under a hot grill. If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.
  • Fried Black Pudding (Morcilla Frita): Spanish morcilla - black pudding - is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavored with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.
  • Spanish Ham Croquettes: Croquetas are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable.
  • Meatballs in tomato sauce: found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.
  • Pinchitos Morunos: Small Spicy Moorish Kebabs Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb. Spices for them are sold ready-mixed in the south. I have used curry powder as part of my mixture as it contains cumin and very similar herbs.
  • Riñones al Jerez - Sherry Kidneys: Most tapas bars in Spain serve Riñones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions.

Best with...

Of course, meat  and poultry goes very well with some red wine. Spanish reds are rated amongst the best of the world, so don't miss the chance and make your perfect Spanish Tapas Fiesta with any of the following ones!

Bodegas Muga - Reserva - 2002

Region: Rioja - Rating: 92 - 'Elegant, lush flavors..'

COMPOSITION: 70% Tempranillo, 20% Garnacha, 10% Mazuelo and Graciano

"Readers should be purchasing the 2001 Muga Reserva by the case. It is a stunning, unfiltered Rioja made from 70% Tempranillo, 20% Grenache, and the rest Mazuelo and Graciano. A big, rich bouquet of raspberries, cherries, graphite, and tobacco leaves is accompanied by abundant fruit, an expansive, medium to full-bodied palate, elegant, lush flavors, sweet tannin, and hints of cedar and white chocolate. This beautiful Rioja should drink well for a decade. 92 Points." -Robert Parker

"Good dark red. Perfumed aromas of black raspberry, graphite, tar, tobacco and fresh herbs. Sweet and silky on entry, then juicy and penetrating in the middle, with flavors of currant, graphite and licorice given shape by sound acidity for the vintage. Finishes with slightly dry-edged tannins and very good length." -Steven Tanzer.

ABOUT THE PRODUCER: Mr. Isaac Muga opened his first cellar in 1932. At his death in 1969, his sons Manuel and Isaac took over the management and winemaking of the winery. This is the only winery left in Spain that uses only oak throughout the process of its production. The Muga family continues to maintain their own cooperage and directly imports American and French oak in order to custom make their barrels. The family estate consists of 96 acres (40 hectares)) and supplements their production with grapes from 50 different small growers; some of them have less than one hectare, from 40-50 year-old vines. The majority of grapes are from Rioja Alta.

Costers del Siurana 'Clos de L'Obac' 2002

Region: Priorat - Rating: 91 - 'Balanced and lush.'

COMPOSITION: Cabernet Sauvignon, Garnacha, Syrah, Merlot, Cariñena

"Toasty oak supports ripe fruit flavors of roasted plum and cassis in this concentrated yet polished red. It has plenty of backbone, but remains balanced and lush. Best from 2006 through 2012. 200 cases imported. 91 Points."
---Wine Spectator, November 2004


Estate bottled. Unfiltered.

There are 8 separate parcels totaling 28.8 acres located on the slopes of the hills above the Siurana River, 1,050 ft. in elevation. Only half of the acreage is suitable for planting because of the steep inclines. Soil is mostly slate called Llicorella with very little organic material. Garnacha and Cariñena

Vines are a minimum of 50 and up to 100-years-old. Yields are: 0.58 t/acre (14 hl/ha). The first vintage for this wine was 1989.

Each variety is vinified separately. Aged for 14 months in new French oak from Limousin, Allier, and Nevers, fined with egg whites and bottled unfiltered.

Production: 200 cases for the U.S.

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