Nobody Expects the Spanish ……. Black Pig?

In the early years of the 16th century, to combat the rising tide of religious unorthodoxy, the Pope gave Cardinal Ximinez of Spain leave to move without let or hindrance throughout the land, in a reign of violence, terror and torture.  This was the Spanish Inquisition...I will do my best to avoid Monty Python distractions.

 

The headquarters of the Inquisition was in the Alcázar of Cordoba (pictures above), where I have spent the last couple of days.  On reflection however I have been spending too much time on the architecture, art and ‘flummery’ of the beautiful places I have been visiting (and Cordoba ticks all of those boxes in spades) and not focussing enough on the things closest to my heart…….food😃

The Black Pig (not the Captain Pugwash Variety)

So firstly, meat and in particular, pork, and the Iberian Black Pig.

Found roaming in idyllic “dehesas” (Spanish for “meadows”), the noble Ibérico pig spends its days feeding on the native wild grass and the acorns that can be found strewn on it. 

Black Ibérico pigs, also known as Pata Negra (black feet, in Spanish, for their distinctive black hooves) are a revered animal in Spain. They’ve roamed the Iberian Peninsula for over 12,000 years, noble pig breeds with meat as red as beef, marbled with fine fat. Coveted for their singular amount of marbling – that succulent intramuscular fat that melts as it cooks, rendering the cut sublimely flavorful and tender. Much like Wagyu beef, it’s the privileged genetics of these pigs, plus the careful attention give to its rearing, that sets it apart from regular farm pigs. 

Not just any pork meat gets to be called Ibérico meat. The product is such a staple of Spanish culture and its international identity, that producers must follow rigorous guidelines to market it as such. These restrictions are so important that they have even been enshrined in law by the Spanish government.

Iberico pigs are reared following strict guidelines that take animal welfare into consideration, but also respecting the ecosystem of the precious land that feeds them. Only 1.25 pigs per hectare are allowed in an oak grove, and each pig can eat up to 10kg of acorns a day, which means the meat develops an extra nutty flavor, with super high oleic fat that translates into succulent tenderness.

So what……..

A brilliant flavoured meat which is great in chorizo albeit a style with much less of the strong flavours from herbs and spices I normally associate with this charcuterie but where you really can taste the meat.

Also a meat that, unlike much pork, can be very quickly cooked on a charcoal grill so that it is still really pink inside but is incredibly tender and is served with just sea salt and grilled padron peppers…..when washed down with a decent vermouth or (and!) vino tinto, it is perfect.

As the Spanish are also true believers in the ‘nose to tail’ philosophy, I also tried a blood pudding made from the pig and some broiled and then very quickly grilled kidneys….wow!

These were great as well and has probably taught me a lesson in that whilst I consider myself a reasonable cook, on reflection I over complicate dishes and try to add too many ingredients…… quality meat speaks for itself and does not need the frippery…..lesson learned 😉

Back to the Inquisition

[JARRING CHORD]

[The door flies open and Cardinal Ximinez of Spain enters, flanked by two junior cardinals. Cardinal Biggles has goggles pushed over his forehead. Cardinal Fang is just Cardinal Fang]

Ximinez: NOBODY expects the Spanish Inquisition! Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency.... Our *three* weapons are fear, surprise, and ruthless efficiency...and an almost fanatical devotion to the Pope.... Our *four*...no... *Amongst* our weapons.... Amongst our weaponry...are such elements as fear, surprise.... I'll come in again.

Sorry, couldn’t help myself…….back to reality😉  The cathedral in Cordoba was built in the existing Grand Mosque, the moorish architecture was largely preserved, minaret converted to bell tower and the cathedral was built in the middle of the mosque floor space. 

Recently, the Catholic Church has allowed Muslim services to be held in the Cathedral recognising its shared Islamic heritage……a great example of mutual tolerance and respect which needs to be followed elsewhere I suggest 🤔

Getting the Ferry on Sat morning so will probably post a final blog from ‘the Continent’ on Friday before reflecting on the journey I have been on early next week…..have fun….and find some Iberican Pork; you will thank me 👍