Gastronomy of huelva
Huelva ham, with Denomination of Origin Jabugo, is made in the production area that covers the area occupied by the Sierra de Aracena and Picos de Aroche Natural Park, and therefore all the towns and municipalities integrated within the protected area.
It stands out not only for its unique flavor, but also for its texture and aroma. It comes from pigs of Iberian breed, which have been bred in the pasture in freedom, under unique micro climatic conditions. Very important is also the food to which these pigs are subjected, which consists exclusively of acorns and natural pastures.
This popular and historic “cold soup” of peasant roots was taken in a spoon or glass bowl and is one of the most immediate and indisputable references of Andalusian gastronomy.
The basic ingredients are good red tomatoes, garlic, soaked breadcrumbs, olive oil and quality vinegar, salt and water.
As a tapa, as a ration or as a dish on the menu, the coquinas de Huelva with garlic are an essential part of the local gastronomy. To the coquinas they accompany like condiment a white wine to him generally also of Huelva, broth of fish, flour and salt of Island Cristina.
A combination that results in one of the most interesting dishes of seafood cuisine.
In the sea of Huelva it is usually located at the mouth of the Guadiana.
Usually a croaker is cooked per person, but there are up to 25 kilos so you have to ask for it to be chopped. The fish is usually accompanied by a garnish with potatoes or pepper that completes the menu even more.
The White Shrimp of Huelva is an exclusive species of this seafood that is only found on the coast of the towns that are located between the mouths of the Guadiana and Guadalquivir rivers and that has some very special characteristics and taste.
For its preparation, strips of brown meat are extracted from the tuna loins, obtaining between one or two dozens of each specimen. These strips of meat are pressed and put in coarse salt for a day or two, after which the salt is removed. They are then wrapped in wet bags, where they remain a couple of days longer. After this time, they are washed very well and left in the air, to get them to dry.
The mojama is seasoned with olive oil and is usually accompanied by nuts, especially almonds. It is usually cut into very thin slices, between 2 and 3 millimeters.
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