{"id":32254,"date":"2022-11-14T09:56:28","date_gmt":"2022-11-14T08:56:28","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=32254"},"modified":"2023-01-09T13:27:04","modified_gmt":"2023-01-09T12:27:04","slug":"iberico-csaszar-hus","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/iberico-csaszar-hus\/","title":{"rendered":"Why is Iberico Caesar meat a culinary delight?<\/strong>"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Iberico is a sign of quality in itself. If made with ingredients sourced from the right place, it can even be a festive table centrepiece. Its extraordinary and unusual use makes it a real delicacy.<\/strong><\/p>\n\n\n\n

\"\"
Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

What is Iberico?<\/span><\/h3>\n\n\n\n

This is a traditional breed of domestic pig, native to the Iberian Peninsula. Its origins probably date back to the Neolithic period, when domestication of the animals began, and it is now found mainly in Spain and in herds grouped together in central and southern Portugal. The keeping of this species therefore dates back to ancient times, not to mention its crucial contribution to ecosystem conservation. The Iberian is one of the few examples of a domesticated species that has adapted to a farming environment where the land is particularly rich in natural resources, with acorns, oak and cork oak. Over the last few decades, demand for the variety has increased, with the high quality meat<\/a> and pickled products has also increased significantly. The production of meat products from Iberian pigs is completely different from that of other meat products from selected pigs reared under intensive conditions on industrial farms.<\/p>\n\n\n\n

\"\"
Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Pork is an essential raw material<\/span><\/h3>\n\n\n\n

Pork is a favourite meat in Hungarian households, whether cooked or roasted - there are countless recipes available. This hasn't changed, but the demand for quality has increased, so the catering industry has to be able to offer a wide range of different recipes. as an important raw material<\/a> is the Iberico.<\/p>\n\n\n\n

Iberian pigs can be red or dark in colour, with little hair, which gives the pata negra<\/em>, i.e. the black hoof<\/em> name. In traditional farming, animals live freely, move around constantly and therefore burn more calories than pigs kept in confinement. This farming method results in jam\u00f3n ib\u00e9rico<\/em> fine bones typical of the breed. The marbling of the meat and the gelatinous texture of the meat, after the beef, are also has become an important consideration.<\/a> Cuts of meat such as emperor meat, spider meat, cheek meat, toka, and pork chops have appeared in the world's most famous restaurants. This makes it perfect for use in both high-end gastronomy and in the home.<\/p>\n\n\n\n

\"\"
Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

We love juicy, delicious meat<\/span><\/h3>\n\n\n\n

The same today's trends<\/a> are increasingly moving towards not eating meat, but in fact meat consumption cannot be eliminated. Most meat eaters like the special experiences that excellent ingredients like Iberico offer.<\/p>\n\n\n\n

\"\"
Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Iberico pork<\/span><\/h3>\n\n\n\n

Iberico is particularly juicy and extremely tasty. Slightly nutty aroma and very delicate. It blends in with your meal, enhancing the gastronomic experience. It goes perfectly with caramelised vegetables and dried fruit. Whether eaten with sweet or savoury sauces, they are a great treat for the taste buds. All in all, it's the perfect ingredient for quick and easy dishes that are perfect for the dining table at home or the restaurant table.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Sokan a h\u00fasok kir\u00e1ly\u00e1nak tartj\u00e1k, melynek k\u00fcl\u00f6nlegess\u00e9ge a t\u00f6k\u00e9letes alapanyagb\u00f3l ered. #matuszvad<\/p>","protected":false},"author":14,"featured_media":33358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,790,10,209,536,216,19,211,212,231,15],"class_list":["post-32254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-csaszarhus","tag-etterem","tag-gasztronomia","tag-iberico","tag-konyhafonok","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMi\u00e9rt kulin\u00e1ris \u00e9lm\u00e9ny az Iberico cs\u00e1sz\u00e1rh\u00fas? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Iberico! 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