Piquillo Peppers are jarred red peppers from Spain. They are very mild and sweet, and have charred remnants of skin on them. They are grown around Lodosa in the Ebro River (“Ribera del Ebro”) Valley in Navarre, northern Spain. The eight villages in the production area are Andosilla, Ázagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián…
Protected Designation of Origin
Plymouth Gin
Traditionally, Plymouth Gin has been considered a gin category on its own, though to taste it you’d really think it another brand under the London Dry category. It is triple-distilled and very aromatic. It has an earthier flavour, owing to an increased amount of angelica and orris root in it to balance the floral elements…
Prosciutto
Prosciutto is an Italian ham that is cured and seasoned. The curing process “cooks” the ham, thus you can eat true “prosciutto” raw. Prosciutto slices are always sliced razor thin, and they are so flavourful that a little truly goes a long way. Though cured with salt, prosciutto generally ends up tasting sweeter and far…
Prosciutto Berico-Euganeo
Prosciutto Berico-Euganeo is a version of Prosciutto ham. It is raw, but it is eaten uncooked because of the aging process. It can be made in Lazio, Lombardy, Emilia-Romagna, Umbria or Veneto. The main production area, though, is in the Berici and Euganean Hills, running through the provinces of Padua, Vicenza, and Verona (all in…
Prosciutto di Carpegna
Prosciutto di Carpegna is a version of Prosciutto ham made in Carpegna, a town near Montefeltro in the Marche region on the eastern side of Italy. It is raw, but it is eaten uncooked because of the aging process. The ham ends up roundish shaped. The meat inside is dark pink; the fat is white…
Prosciutto di Modena
Prosciutto di Modena is a version of Prosciutto ham. It is raw, but it is eaten uncooked because of the aging process. It can be made in three provinces of Emilia Romagna: Modena, Bologna and Reggio Emilia. A whole ham is pear-shaped. The meat is bright red and aromatic, and less salty than some other…
Prosciutto di San Daniele
Prosciutto di San Daniele is a version of Prosciutto ham made in San Daniele del Friuli in the province of Udine. It is raw, but it is eaten uncooked because of the aging process. The hams are guitar-shaped, with reddish-pink meat. The trotter from the leg is left on. The meat used comes from Large…
Prosciutto Toscano
Prosciutto Toscano is a version of prosciutto ham made in Tuscany. It is raw, but it is able to be eaten uncooked because of the aging process.A whole one consists of the ham of the pig, its upper thigh and will weigh 8 to 9 kg (17 ½ to 20 pounds.) The meat will be…
Protected Designation of Origin (PDO)
Protected Designation of Origin (PDO) is a European Union product certification system based on the French AOC system. Like the AOC system, it also holds to the French idea of “terroir”, that where something was made or grown affects the end product. Manufacturers have to first get approval by a national certification commission, then go…
Provolone Cheese
Provolone is a semi-firm Italian cheese. Inside, it is ivory-coloured with a mild smokey flavour that sharpens as it ages.
Pumpkin Oil
Pumpkin Oil is an oil extracted from pumpkin seeds. In south-eastern Austria, in the area called “Styria” (or “Steiermark” in German), farmers have developed a variety of pumpkin whose seeds contain a sweet, nutty tasting oil known as “Kürbiskernöl.” The pumpkins don’t grow much larger than 12 inches (30 cm) wide. Each pumpkin will have…
Quartirolo Cheese
Quartirolo is a soft, crumbly Northern Italian cheese with a slightly sour tang. There are fresh and aged versions.
Roquefort Cheese
Roquefort Cheese © Denzil Green Roquefort Cheese is a blue cheese made from raw sheep’s milk curdled with calf rennet. The breed of sheep that the milk is taken from is called “Lacaune.” The wheels are 8 inches wide by 3 to 4 inches (7.5 x 10 cm) tall, and weigh 5 ½ to 6…
Serrano Ham from Spain
Serrano Ham is an air-dried Spanish ham that does not need cooking. Serrano looks like Italian Prosciutto, and is always sold thinly sliced like Prosciutto, but it is less fatty than Prosciutto and ends up with less moisture than Prosciutto, giving it a more concentrated taste. Consequently, Serrano Ham is more expensive than Prosciutto. It…
Stilton
Stilton is an English blue cheese whose powerful, pungent taste is stronger than Roquefort and Gorgonzola. Its texture is both crumbly and creamy.
Taleggio Cheese
Taleggio cheese has a taste ranging from milk to sharp depending on age. The edible rind is strong tasting. Inside, the cheese is semi-firm, becoming runny as it ages.
Tetilla Cheese
Tetilla is a Spanish cheese with an inedible thin, pale yellow wax rind. Inside, the cheese is ivory-white with just a few holes. It is creamy and mild tasting, almost sweet.
Valdeón Cheese
Valdeón is a salty, Spanish blue cheese with a sharp, strong, salty flavour. It is a light ivory colour with veins of blue-green mould.