Meat & Poultry Tapas
"Spanish appetizers for carnivores!"
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
If you feel 'carnivore', perhaps is time to discover some of these Spanish
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
- 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.
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
ABOUT THE PRODUCER:
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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