How fat level affects the texture, aroma and flavour of dry-cured sausages
Learn how fat level shapes drying, firmness, juiciness, aroma release and mouthfeel in dry-cured sausages, and why more fat is not always better.
Read the article
Journal
Author: El Mercado de Origen
Articles to learn more about our products, their characteristics and how to choose them.
Articles
View all articles
More articles
Types of lentils: pardina, castellana, beluga, red and other varieties
Pardina, castellana, beluga, green, red and yellow lentils explained by size, seed coat, texture, cooking behaviour and best uses.
Read the articleHow to read an Ibérico cured-meat label: breed, ingredients, curing and what the claims mean
Read Ibérico cured-meat labels correctly: product name, breed claims, ingredients, acorn-fed wording, curing and why the ham seal system does not apply to everything.
Read the articleTypes of Spanish beans: white, speckled, canela, fabes, judiones and more
A guide to white, speckled and canela beans, fabes, judiones and protected Spanish varieties, with differences in size, skin, texture and cooking.
Read the articleSeasonal canned vegetables: why harvest timing affects the final product
Harvest timing affects the texture, flavour, colour and processing quality of canned vegetables. Here is why good preserves start with the raw ingredient.
Read the article
How vacuum seals form in glass jars and how to tell whether the closure is intact
Learn how vacuum forms in a sealed jar, what the safety button on a lid means and which warning signs suggest that the original seal…
Read the article
Whole, half, block or sliced cured sausage: which format suits your needs?
Whole pieces, half pieces, blocks and sliced packs differ in convenience and how quickly they change after opening. Learn which cured-meat format fits your household.
Read the article
Fine vs coarse grind in cured sausage: texture, drying and mouthfeel
Grind size changes the cut surface, texture and internal structure of cured sausages. Learn what fine and coarse grinding actually change during eating and curing.
Read the article
Botulism and canned foods: how commercial products prevent it and warning signs to watch for
Learn why botulism is associated with canned foods, how commercial processors control the risk and which package warning signs mean a product should be discarded.
Read the article
Sweet, hot and smoked paprika in cured meats: what actually changes?
Paprika gives many Spanish cured sausages colour, aroma and flavour. Learn the difference between sweet, hot and smoked paprika and why chorizos can taste so…
Read the article