Your cart
There are no more items in your cart
- Curiosities
- 0 likes
- 2909 views
THE APERITIF WITH THE FLAVOR OF TERUEL AND THE WEEKEND
One of our weekend traditions is to get up early, run errands, and then, as soon as lunchtime arrives, it's vermouth time. That moment we all enjoy, which tastes even better with quality ingredients.
Today we're going to make that traditional snack an experience you'll want to repeat and share during the best moments.
Our province boasts a land of tradition, contrasts, and altitude, resulting in a rich and flavorful larder. Take note, because your guests will tell you they want to repeat the experience next weekend!
A GOOD VERMOUTH AS A BASE
A chilled red vermouth (between 6 and 9ºC), with fresh aromas like mint, hints of caramel, and oregano, is the perfect place to start.
And if we prefer something more autumnal and lighter, white vermouth is the right choice, giving us a touch of freshness that will also whet our appetite.
Now just choose, serve in a wide glass with ice and a slice of citrus fruit.
THE KING OF THE TABLE
Something you'll always find in a Teruel appetizer is Teruel PDO Ham. Its thin slices, with a fat that melts in your mouth and mmm... It perfectly balances the bitterness and sweetness of the vermouth.
* And if you present it beautifully and at room temperature, SUCCESS IS GUARANTEED!
SAUSAGES: LONGANIZA AND CURED SAUSAGES
Continuing with the cured flavors, you'll add slices of Aragonese sausage, or if you want something of higher quality, black truffle sausage.
The contrast between the mushroom and the spices in the meat is simply extraordinary, as it will enhance the botanicals in your vermouth, creating the perfect combination.
CHEESES FROM ALBARRACÍN TO MAESTRAZGO
Any vermouth or wine should always be accompanied by a good cheese.
For this type of occasion, we recommend the best: a semi-cured sheep's milk cheese infused with saffron. The saffron will give it a beautiful visual presence and subtle toasted notes that go perfectly with the sweetness of the red vermouth.
And if we prefer more intense flavors, a cured cheese made with raw milk or goat's milk.
OUR CRUNCHY TOUCH
Every snack needs a variety of textures. So we suggest you try:
- Black olives Empeltre: The queens of Lower Aragon, their flavor will cleanse the palate between sips.
- Truffle and mushroom pâtés: A good saffron milk cap pâté on rustic bread will add creaminess.
- Truffle shavings in oil: Some crispy potato chips with truffle shavings and wow... A unique aroma.
