We have black Iberian pigs here in Portugal, too, though neither streaky bacon nor is Danish style bacon a major part of the porcine culinary tradition here. The black pigs are are called”porcos pretos,” and it is illegal to sell “black pork style” pork products so as not to confuse the consumer. Porco preto is considerably more expensive than ordinary pork, and is not limited to cured products. Finally, the black pigs are sometimes referred to as Alentejo Black Pigs, named for Portugal’s largest region, and considered indigenous. A variety of sausages and fresh pork meats from black pigs are happily ubiquitous in the cuisine. Damned good in any case.
I remember feasting off sausages driving from Oporto to Guimaraes and Braga and back in a gorgeous circle. It seemed pork in all its forms was on every market stall, even where fishing was part of the local economy. Interesting to hear how the Portuguese, too, take care to protect the reputation and purity of their pigs.
I'm sorry, I hate to be critical, but where in Scotland were you? I've lived in and moved around all over Scotland for 63 years, and never, ever, heard of a bacon roll being described as a 'bacon bridie'! Sometimes a 'bacon bap' or in the north-east, a 'bacon softie', but never a 'bacon bridie'! A bridie is by definition a type of pasty, usually with puff pastry, containing beef or occasionally mutton, and in some parts called a 'bradie'. The exception to the puff pastry rule is the Forfar bridie, which has a very solid shortcrust pastry and a filling of beef and onions (a plain bridie, with no onions, has one hole in the pastry, an 'ingin ane' has two!). According to F Marian McNeill, the original pastry of the 19th century was simply flour and water, but by the 1920s/30s also had lard in it - 2lbs of lard to 8lbs of flour.
Again, my apologies - I do very much enjoy your articles
I can't tell you how aggravating your correction is. I wrote bacon roll but was resoundingly corrected by a Scot visiting at present! I'd not heard of bacon bridie - or any kind of bridie. But went along and obediently changed the word. I'll change it back again. Thank you for putting me straight!
Hola , Gran Reportaje , Si Viajas De Nuevo A España Tienes Que Ir A Extremadura O La Zona De Teruel ( Aragon ) , Allí Se .producen Los Mejores Jamones De España , Aunque Hay Que Decir También Que Hay Muchas Más Ciudades Donde Se Elabora Un Buen Jamón ( Granada , Barcelona Etcétera ) , Además En España Del Cerdo Se Aprovecha Todo , Si Quieres Tener Una Experiencia Única Viaja A Cualquier Pueblo Pequeño De Andalucía O Extremadura En La Época De La Matanza Del Cerdo , Es Una Fiesta. Un Saludo.
TRANSLATION: Hello, Great Report, If you travel to Spain again you have to go to Extremadura and the Teruel area (Aragon), where the best hams in Spain are produced, although it must also be said that there are many more cities where good hams are made. Ham (Granada, Barcelona, etc.), and in Spain everything is used for the pig. If you want to have a unique experience, travel to any small town in Andalusia or Extremadura during the time of the pig slaughter, it is a celebration. All the best.
I did indeed eat jamon in Teruel - and across Andalusia. My wonderful trip took from Barcelona to Valencia, with Girona, Figueres, Cadaqués, Besalú, Cardona, Huesca and Teruel in between. Wonderful food everywhere!
We have black Iberian pigs here in Portugal, too, though neither streaky bacon nor is Danish style bacon a major part of the porcine culinary tradition here. The black pigs are are called”porcos pretos,” and it is illegal to sell “black pork style” pork products so as not to confuse the consumer. Porco preto is considerably more expensive than ordinary pork, and is not limited to cured products. Finally, the black pigs are sometimes referred to as Alentejo Black Pigs, named for Portugal’s largest region, and considered indigenous. A variety of sausages and fresh pork meats from black pigs are happily ubiquitous in the cuisine. Damned good in any case.
I remember feasting off sausages driving from Oporto to Guimaraes and Braga and back in a gorgeous circle. It seemed pork in all its forms was on every market stall, even where fishing was part of the local economy. Interesting to hear how the Portuguese, too, take care to protect the reputation and purity of their pigs.
So glad you've FINALLY seen the light on croquettas! They're DIVINE.
Such a fun romp. I may need to make these...
I really want to try them with bacalao. Become a big fan of that - nothing like the fishy dried shoe soles I've eaten outside Spain.
I'm sorry, I hate to be critical, but where in Scotland were you? I've lived in and moved around all over Scotland for 63 years, and never, ever, heard of a bacon roll being described as a 'bacon bridie'! Sometimes a 'bacon bap' or in the north-east, a 'bacon softie', but never a 'bacon bridie'! A bridie is by definition a type of pasty, usually with puff pastry, containing beef or occasionally mutton, and in some parts called a 'bradie'. The exception to the puff pastry rule is the Forfar bridie, which has a very solid shortcrust pastry and a filling of beef and onions (a plain bridie, with no onions, has one hole in the pastry, an 'ingin ane' has two!). According to F Marian McNeill, the original pastry of the 19th century was simply flour and water, but by the 1920s/30s also had lard in it - 2lbs of lard to 8lbs of flour.
Again, my apologies - I do very much enjoy your articles
I can't tell you how aggravating your correction is. I wrote bacon roll but was resoundingly corrected by a Scot visiting at present! I'd not heard of bacon bridie - or any kind of bridie. But went along and obediently changed the word. I'll change it back again. Thank you for putting me straight!
So glad you didn't get annoyed with me over it! Hope you've taken your visiting Scot to task, though.
Daughter Catherine says she’s a vegetarian except for bacon.
Looking forward to seeing you at P&P. Xx
Haha! I know an ardent vegetarian who eats sausages. SO pleased you're coming to the signing!
Sausages have so much bread in them they're basically a carb. Don't disabuse me of this notion.
Then put them , hot, between two thick slices of buttered baguette with mustard (English and eye watering, not Dijon)....Bread on bread paradise...
Hola , Gran Reportaje , Si Viajas De Nuevo A España Tienes Que Ir A Extremadura O La Zona De Teruel ( Aragon ) , Allí Se .producen Los Mejores Jamones De España , Aunque Hay Que Decir También Que Hay Muchas Más Ciudades Donde Se Elabora Un Buen Jamón ( Granada , Barcelona Etcétera ) , Además En España Del Cerdo Se Aprovecha Todo , Si Quieres Tener Una Experiencia Única Viaja A Cualquier Pueblo Pequeño De Andalucía O Extremadura En La Época De La Matanza Del Cerdo , Es Una Fiesta. Un Saludo.
TRANSLATION: Hello, Great Report, If you travel to Spain again you have to go to Extremadura and the Teruel area (Aragon), where the best hams in Spain are produced, although it must also be said that there are many more cities where good hams are made. Ham (Granada, Barcelona, etc.), and in Spain everything is used for the pig. If you want to have a unique experience, travel to any small town in Andalusia or Extremadura during the time of the pig slaughter, it is a celebration. All the best.
I did indeed eat jamon in Teruel - and across Andalusia. My wonderful trip took from Barcelona to Valencia, with Girona, Figueres, Cadaqués, Besalú, Cardona, Huesca and Teruel in between. Wonderful food everywhere!