Why is Spanish pork so good?
Discussion
omniflow said:
As already mentioned, Iberico Pork comes from Spain.
You can buy it over here - I have found 2 butchers in London that sell it - one in Primrose Hill and the other in Ravenscourt Park. Waitrose also sell some cuts in a pre-pack - whilst nice, this isn't a patch on the stuff you can buy from the butchers. The loin chops are fantastic - cooked slightly pink, but making sure the fat crisps up.
It's usually priced at an ungodly premium here though. In Spain the iberico is more expensive than 'normal' pork but nothing like here. All things considered, imo good quality UK rare breed (Berkshire/old spot etc) from a good butchers is very decent value even if it's not quite as awesome as iberico pork (unfortunately).You can buy it over here - I have found 2 butchers in London that sell it - one in Primrose Hill and the other in Ravenscourt Park. Waitrose also sell some cuts in a pre-pack - whilst nice, this isn't a patch on the stuff you can buy from the butchers. The loin chops are fantastic - cooked slightly pink, but making sure the fat crisps up.
rdjohn said:
I think the biggest difference is in meat reared to be slaughtered en-mass in a set number of months and then factory prepared for pre-packaged sale in supermarkets.
Compared to smaller-scale farming, producing free ranging meat that is slaughtered when required. The trip to the abattoir can be extremely stressful producing unwanted hormones which tend to affect the texture of the meat.
We live between France, UK and Spain and generally buy from a local butcher, but by far the best meat comes from Spain. Beef, Pork, especially Iberico, and Lamb is always tastier, probably because of a higher fat content. Veal is about the same in each country.
Fish in France and Spain is also way better than the UK in both choice and quality.
Generally animal welfare in mainland Europe is far inferior to ours here in Britain, and I still don't think that ours is even that great in the mainstream, unless you specifically buy free range or organic, which we do without fail. Compared to smaller-scale farming, producing free ranging meat that is slaughtered when required. The trip to the abattoir can be extremely stressful producing unwanted hormones which tend to affect the texture of the meat.
We live between France, UK and Spain and generally buy from a local butcher, but by far the best meat comes from Spain. Beef, Pork, especially Iberico, and Lamb is always tastier, probably because of a higher fat content. Veal is about the same in each country.
Fish in France and Spain is also way better than the UK in both choice and quality.
As for fish, I agree, again in the mainstream, but fresh fish from our Cornish waters for example is some of the best in the world.
Meat is no better in France, Spain, Italy or Britain. You have beautiful breeds in every country. It is done to how you cook it. The difference in country like France, Spain or Italy is that people are very proud of their products and will not mind to go the extra mile to buy a better piece of meat or fish. Each breed have their particularities and this is done to you to find out what suit you better.
I agree with your point. Provenance of any product is most important to most buyers on the continent, whereas if you look at a lot of threads here, it is who is cheapest / got the best offer on, Aldi, or Lidl. We are what we eat.
At our local Saturday market there are 3 stalls selling only Oysters. It is easy to spot the best, it has the longest queue.
On the subject of animal welfare, I had a house in the Campo in Spain. Our neighbour always had a pig roaming around the Olive grove nearby. Every June, one would get a bullet in the back of its head and within minutes it was strung up and being bled to make Morcillas. Within a short period it had been butchered and then kept the family in meat for a considerable time. Somehow I feel that is probably better than anything brought up in a pen and regularly stuffed full of penicillin etc. The family and friends certainly thrived on it.
A restaurant I now eat at on the coast is very proud of the fact that both the Beef and Pork is reared on the owners farm.
I know that in Spain, the small fish are caught locally in Malaga. Swordfish and Tuna is landed at Cadiz. I know that Rosada, which is very popular, is South American and frozen at sea. I would be surprised if the Spanish fleet does not have factory ships catching Cod and Hake in the North Atlantic. It is impossible to buy Mackerel and other North Sea fish.
At our local Saturday market there are 3 stalls selling only Oysters. It is easy to spot the best, it has the longest queue.
On the subject of animal welfare, I had a house in the Campo in Spain. Our neighbour always had a pig roaming around the Olive grove nearby. Every June, one would get a bullet in the back of its head and within minutes it was strung up and being bled to make Morcillas. Within a short period it had been butchered and then kept the family in meat for a considerable time. Somehow I feel that is probably better than anything brought up in a pen and regularly stuffed full of penicillin etc. The family and friends certainly thrived on it.
A restaurant I now eat at on the coast is very proud of the fact that both the Beef and Pork is reared on the owners farm.
I know that in Spain, the small fish are caught locally in Malaga. Swordfish and Tuna is landed at Cadiz. I know that Rosada, which is very popular, is South American and frozen at sea. I would be surprised if the Spanish fleet does not have factory ships catching Cod and Hake in the North Atlantic. It is impossible to buy Mackerel and other North Sea fish.
steve-5snwi said:
Could you imagine the look on peoples faces if you walked out of tescos with a whole baby pig :lol:
I picked up two pig's heads at my butcher in the uk. He had no other bags than completely see-through bags for it... people were horrified when I walked back home! LolMade an old fashion "fromage de tete" with it... wonderful!
E34-3.2 said:
Meat is no better in France, Spain, Italy or Britain. You have beautiful breeds in every country. It is done to how you cook it. The difference in country like France, Spain or Italy is that people are very proud of their products and will not mind to go the extra mile to buy a better piece of meat or fish. Each breed have their particularities and this is done to you to find out what suit you better.
I've been thinking on this and think, certainly in the case of beef in France, there is a difference.In the UK we have a high demand for fresh milk resulting in many hybrid Friesian/Holstein type animals. Our beef industry is largely based on the calves from this rather suckler herds of local breeds, as in France. The Waitrose Angus beef for example is a sham, largely based on calves from dairy herds AI'd using Angus sperm, a Country mile from a pedigree Angus suckler herd.
We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
C Lee Farquar said:
I've been thinking on this and think, certainly in the case of beef in France, there is a difference.
In the UK we have a high demand for fresh milk resulting in many hybrid Friesian/Holstein type animals. Our beef industry is largely based on the calves from this rather suckler herds of local breeds, as in France. The Waitrose Angus beef for example is a sham, largely based on calves from dairy herds AI'd using Angus sperm, a Country mile from a pedigree Angus suckler herd.
We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
My god that is some superb looking beef. Wish I could get my hands on some like that for a sensible price.In the UK we have a high demand for fresh milk resulting in many hybrid Friesian/Holstein type animals. Our beef industry is largely based on the calves from this rather suckler herds of local breeds, as in France. The Waitrose Angus beef for example is a sham, largely based on calves from dairy herds AI'd using Angus sperm, a Country mile from a pedigree Angus suckler herd.
We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
C Lee Farquar said:
I've been thinking on this and think, certainly in the case of beef in France, there is a difference.
In the UK we have a high demand for fresh milk resulting in many hybrid Friesian/Holstein type animals. Our beef industry is largely based on the calves from this rather suckler herds of local breeds, as in France. The Waitrose Angus beef for example is a sham, largely based on calves from dairy herds AI'd using Angus sperm, a Country mile from a pedigree Angus suckler herd.
We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
Ooh!! It's got actual fat (and therefore flavour) on it and everything!!!In the UK we have a high demand for fresh milk resulting in many hybrid Friesian/Holstein type animals. Our beef industry is largely based on the calves from this rather suckler herds of local breeds, as in France. The Waitrose Angus beef for example is a sham, largely based on calves from dairy herds AI'd using Angus sperm, a Country mile from a pedigree Angus suckler herd.
We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
13aines said:
My god that is some superb looking beef. Wish I could get my hands on some like that for a sensible price.
make friends with farmers 
I had an email this weekend from a friend of mine - sent out to his mates, cow available...
so I am ordering 5 or 6 boxes...
this year, have also had a whole pig and lamb...
cheaper than the supermarket, and far better meat - you just need a chest freezer to make it work (and the capital to buy in bulk)
or look at one of the many online farms, such as www.farmandfork.co.uk who will supply you - a bit more commercial / expensive - but still really good meat...
Edited by akirk on Monday 12th November 15:33
rdjohn said:
I think the biggest difference is in meat reared to be slaughtered en-mass in a set number of months and then factory prepared for pre-packaged sale in supermarkets.
Compared to smaller-scale farming, producing free ranging meat that is slaughtered when required. The trip to the abattoir can be extremely stressful producing unwanted hormones which tend to affect the texture of the meat.
We live between France, UK and Spain and generally buy from a local butcher, but by far the best meat comes from Spain. Beef, Pork, especially Iberico, and Lamb is always tastier, probably because of a higher fat content. Veal is about the same in each country.
Fish in France and Spain is also way better than the UK in both choice and quality.
Whilst I recognise this has a detrimental effect on the meat, you only have to witness 'La Matanza' in Spain. The pig is dragged, shackled front feet together and back feet together and stretched over a table in the garden. Whilst squealing it then has a twine placed over it's lower jaw and while someone pulls the jaw/neck straight it has it's throat cut, whilst fully concious. Every family member is present and the ritual has something to do with the blood I think. The children are encouraged to celebrate it.Compared to smaller-scale farming, producing free ranging meat that is slaughtered when required. The trip to the abattoir can be extremely stressful producing unwanted hormones which tend to affect the texture of the meat.
We live between France, UK and Spain and generally buy from a local butcher, but by far the best meat comes from Spain. Beef, Pork, especially Iberico, and Lamb is always tastier, probably because of a higher fat content. Veal is about the same in each country.
Fish in France and Spain is also way better than the UK in both choice and quality.
Stressful to say the least to the poor pig. Surely this must affect the quality of the meat?
This was done in the front garden of a country farmhouse at the side of the road. Whilst I have spent 20 years in abbatoirs/cutting plants this was not a pleasant thing to witness. I regretted the stroll I took that morning!
C Lee Farquar said:
In the UK we have a high demand for fresh milk resulting in many hybrid Friesian/Holstein type animals. Our beef industry is largely based on the calves from this rather suckler herds of local breeds, as in France.
Monsieur, you are forgetting le fromage, non!? France has significantly more dairy cattle than the UK and while they use a few more breeds the majority of milk is produced by Holstein Friesians. The have vastly more beef cattle than us too admittedly, but their dairy industry must produce male calves the same as ours. Are they shooting them at birth or selling them all as veal, if not raising them to maturity?C Lee Farquar said:
The Waitrose Angus beef for example is a sham, largely based on calves from dairy herds AI'd using Angus sperm, a Country mile from a pedigree Angus suckler herd.
We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
That looks wonderful. The fact that it is twice the age of most beef that finds its way onto our plates will have as much to do with the quality as the breed IMO.We have wonderful meat in the UK but it's the exception rather than the rule.
My four year old pedigree, solely grass fed, Belted Galloway heifer:
I agree with you that it is a problem that it is so difficult to tell the difference between beef which has two Aberdeen Angus parents versus one, and whether they are removed from their mother at birth and reared on powdered milk, or not.
Having said that the popularity of Aberdeen Angus is a triumph of marketing which suits farmers more than anything to do with the quality of the beef. They have no horns; have a shorter-than-most gestation period; calve largely unassisted; and turn food into a high yielding carcass which abattoirs like quicker and more efficiently than most! AIUI these characteristics all tend to dominate when crossed with a dairy cow.
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