Live...from spain!!! Cordoba, costa de da luz (vejer de la frontera area, madrid
Apr 25th, 2024, 12:10 PM
#461
Original Poster
Join Date: May 2005
Posts: 23,396
Likes: 0
Received 0 Likes
on
0 Posts
For Vejer and lomo en manteca lovers:
A new "temple" to this product opened in Vejer in March, called, appropriately, the Taberna del Lomo en Manteca, a new gastronomic space that renders homage to this much beloved product.
As ekscrunchy and mike have explained this is pork loin cooked and then preserved in pork fat.
Three partners are behind the project, including the driving force behind the October International Day of the Lomo en Manteca, Juan Melero and sister Ana, owners of the El Mastrén ice cream shops.
Here they serve kilometer zero products: local charcuterie (lomo de bellota), sausages (butifarra, longaniza, morcilla, chorizo, salchicón) all straight from the Vejer butcher shops, along with Payoyo cheese, bluefin tuna conservas from La Chanca & El Rey de Oros, and to accompany these products, the best local D.O. Tierras de Cádiz wines from labels like Tesalia and Barbadillo and sherries/manzanillas. They'll also offer take out.
At Calle Juan Bueno 5. Open 10 am-4 pm, then 8 pm-midnight. Closed Tuesdays.
A new "temple" to this product opened in Vejer in March, called, appropriately, the Taberna del Lomo en Manteca, a new gastronomic space that renders homage to this much beloved product.
As ekscrunchy and mike have explained this is pork loin cooked and then preserved in pork fat.
Three partners are behind the project, including the driving force behind the October International Day of the Lomo en Manteca, Juan Melero and sister Ana, owners of the El Mastrén ice cream shops.
Here they serve kilometer zero products: local charcuterie (lomo de bellota), sausages (butifarra, longaniza, morcilla, chorizo, salchicón) all straight from the Vejer butcher shops, along with Payoyo cheese, bluefin tuna conservas from La Chanca & El Rey de Oros, and to accompany these products, the best local D.O. Tierras de Cádiz wines from labels like Tesalia and Barbadillo and sherries/manzanillas. They'll also offer take out.
At Calle Juan Bueno 5. Open 10 am-4 pm, then 8 pm-midnight. Closed Tuesdays.
Will be the first "new" (to me, as well as new to open) on my list for next spring!!!!
That sounds fantastic!
My manteca colora made it home from Spain to Miami and again from Florida to New York (flight) yesterday!!!! But where do I find the same type of bread that they serve at Venta Pinto??
Maribel, besides. using it in the bocadillos, I imagine its would be cook to cook eggs (??). And even some fish (??). I've got two nice containers!!!!
It's' good to be back home in NYC....time to begin making the packing list for next month!
But I must say that, typically, my first stop in NY (after the gruesome visit to the dentist) was to the Greenmarket at Union Square. I love that place in late spring/summer but the offerings yesterday were positively paltry compared to what I became "used to" in the Mercados, and even the supermarkets, in Spain!!!
Thread
Original Poster
Forum
Replies
Last Post
Jenn_Mitch
Europe
18
Aug 21st, 2011 10:52 PM
