Eng.chorizodecantimpalos.com

HOSTERÍA AYALA BERGANZA

admin — Mon, 02 Mar 2009 03:22:38 +0000

HOSTERÍA AYALA BERGANZA
C/ Carretas 5
40001 Segovia
921 460 448

Recipes

admin — Mon, 22 Sep 2008 03:39:05 +0000

Let’s have a look in which kind of dishes we can use the Chorizo de Cantimpalos by being focused on the most Castile ones. We sincerely hope you will enjoy as much we do !

Ingredients

admin — Mon, 22 Sep 2008 03:22:31 +0000

All the ingredients give a high quality to this product :

Salt

The salt is as much important to the life as it is for the Chorizo de Cantimpalos.
It helps to get the best maturation, gives a pleasant taste and adds trace elements helping us to be healthy. It’s like a football referee, if he’s good you won’t notice him during the game, but if he’s bad in this case you will notice him straight away. All these details show an old tradition and it’s not accident that we choose some specific condiments.

Oregano

The oregano is an ingredient which helps to make a very good chorizo, it is as much important as the garlic. It provides antiseptics and antioxidants, helping to preserve the chorizo without anything else. In the past in Spain, when the fridge hadn’t been used, the oregano was used wisely to preserve the chorizo but, it is part of the recipe firstly for its delightful flavour.

Paprika

The only pepper in our recipe to make the Chorizo de Cantimpalos must be a “Paprika of La Vera”. “Paprika of La Vera“. If you don’t have this particulary type of pepper, you won’t get an authentic Chorizo de Cantimpalos.. Its caracteristics are flavour and a color unsurpassed.
The micro-climate where this kind of pepper is cultivated and the way it is dried by a stone grinder, add to our chorizo the perfect spice.

Garlic

The garlic producers have their own way to grow them and they hide their knowledges from each other willing to have the best garlic.The garlic chosen and used is one of the best in Spain, it preserves naturally the chorizo with salt’s help.Any artificial preservative is ruled out for health reasons. Garlic adds flavours to get a perfect taste of the meat and why would we not say it………It gives an aphrodisiac side and a useful medical’s effect.

Pork

The most important part of the Chorizo de Cantimpalos is the pork fresh-cut and it is not accident that we choose this specific meat , it must be from the first quality, should be checked through its accordance food processing and make sure the pork belongs to the independent community of Castile-Leon. The pork is naturally fat, he is from the white race and the male animals are castrated. We feed them for their three last months of life with 75% of barley and wheat.Then sacrificed when they are between seven and ten months old, with a weight from 115 KG to 160 Kilograms.

Chorizo

admin — Thu, 04 Sep 2008 14:03:00 +0000

Several flavours make us remember some great memories we’ve had in the past during the childhood, this simple and great Bocadillo has made us grow up and has grew up with us.
That’s why we take care of it as it always’s done for us.
It is our treasure.

La Venta Tabanera

admin — Thu, 04 Sep 2008 12:47:54 +0000

HECABER, S.A.L.
Carretera C.L. 601, km. 86,6 40291
Tabanera La Luenga (Segovia)
Teléfono 921 561912
Fax 921 561906

Embutidos Olmos

admin — Thu, 04 Sep 2008 12:04:28 +0000

Tel.:(921) 40 00 02
Fax.: (921) 40 00 55

BERNUY DE PORREROS
40190 SEGOVIA

La Prudencia

admin — Thu, 04 Sep 2008 11:05:05 +0000

Fabrica y oficinas:
C/ Caballeros, 2
40150 Villacastín (Segovia) España
Tel.: +34 921 198 030/664

It´s Cantimpalos and not “Cantimpalo”

admin — Wed, 03 Sep 2008 02:36:18 +0000

The Chorizo de Cantimpalos has a very good reputation which inspires informal plagiarists to produce what they call the Cantimpalo, without knowing the village where the real Chorizo de Cantimpalos is from………….CANTIMPALOS !
Furthermore, they use a wrong designation of this product, it’s like you would call the CAVA by CABA !
The Chorizo de Cantimpalo doesn’t exist, it is against the legislation.
From this fact, if you fancy the real one, you will be able to choose the good one……….the Chorizo de Cantimpalos.

Welcome

admin — Thu, 03 Jul 2008 19:36:43 +0000

Welcome to www.chorizodecantimpalos.com. Here we pay tribute to this fantastic Segovian product. Without any doubt an ace of our gastronomy in Castile-Leon which with the Cochinillo Asado, Cordero Lechal and the Judiones de la Granja constitute a high gastronomic poker with any rival in nation-wide.

You will find out more informations:

- Recipes

- Hotels

- Restaurants

- information about recipe of Chorizo de Cantimpalos

- Geographical location of the Chorizo de Cantimpalos

- The makers of Chorizo de Cantimpalos

Huevos revueltos con Chorizo de Cantimpalos

admin — Thu, 03 Jul 2008 19:00:10 +0000

Una receta sencilla que permite quedar bien. Revolvemos los huevos con un poco de sal y los pasamos a un plato y añadimos el chorizo ya frito. Después seguimos añadiendo las judías cocidas y el tomate cherry al gusto que irán aderezadas con un poco de aceite de oliva virgen, vinagre pimiento verde muy picadito y sal .