Meat

Meat

By
Jose Pizarro
Contains
21 recipes
Published by
Hardie Grant Books
ISBN
9781784880262
Photographer
Laura Edwards

The Basque Country has a terrain that makes it just right for rearing animals. The green grass and rainy days in winter are the perfect combination and it means the meat is full of flavour, with those lucky animals living in the top of the hills.

Yes, fish is a big part of the diet in the region as the sea offers such a wealth of choice, but as it does get cold in the autumn and winter, meat is a very important part of many dishes.

You’ll find that the Basques favour big hunks of meat that can be shared amongst many (or few sometimes), like a simple Txuletón (T-bone) in the sidrerias (cider houses) for example. I also like the way that the meat is used in pintxo dishes. Chicken wings in a bodegón (wine cellar) are heaven, and they’re supposed to be messy, trust me. Then you have the complete opposite with a lovely delicate quail dish.

Featured Recipes in this Chapter

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