Sobrasada sausages are made in Mallorca, Spain. They are dark red on their outsides. Inside, they are reddish-orange with fat marbling, and a smooth but loose texture. There are two versions: Sobrasada de Mallorca de cerdo negro (made only from Majorcan black Balearic pigs); Sobrasada de Mallorca (made from any pig.) The sausages come in…
Protected Geographic Indication
Speck dell’Alto Adige
Speck dell’Alto Adige © Denzil Green Speck dell’Alto Adige is a piece of meat and lard from a pig, processed to become a charcuterie that is served raw in thin slices. It is made in South Tyrol [Südtirol], Italy. The overall ratio of the piece of meat should be 1/2 meat, 1/2 lard. Outside, the…
Tarbais Beans
Tarbais Beans grow on a pole-type bean plant. Some Tarbais Beans are harvested young to be sold as a fresh green beans; some are let fully ripen for harvesting as a dried bean. The dried beans are large white beans that look a bit like shorter, flattened white kidney beans. Tarbais Beans have a mild…
Teviotdale Cheese
Teviotdale Cheese is no longer in production as of 1998. See entry on Bonchester Cheese for information. Teviotdale is a Brie-style, cylinder-shaped cheese made from unpasteurized milk from Jersey cows. It has a tangy, salt taste. The cheese is made from unpasteurized cow’s milk. Penicillin mould and bacterial starters are added to the milk. The…
Thuringia Bratwurst
Thuringia Bratwurst is a highly-spiced uncured sausage made in Germany. The sausages are 6 to 8 inches (15 to 20 cm) long, and weigh between 3 1/2 to 5 oz (100 to 150 g.) The meat is pork, which may be blended with veal or beef. It is trimmed of all rind, ground medium-fine, then…
Trevélez Ham
Trevélez is a Spanish ham made in Granada, Spain, in the villages of Trevélez, Juviles, Busquistar, Pórtugos, La Tahá, Capileira and Bérchules. Trevélez, which has only 800 souls (as of 2006) is a village at the foot of mount Mulhacén, but even so still has the highest altitude of any village in Spain. The pigs…
Whitstable Oysters
Whitstable oysters are oysters harvested off the coast of the town of Whistable, Kent, England. These oysters have been prized for their culinary value since at least the 1400s.