Pulses
Pulses
Product

Pulses

The star of every winter dish.

Pulses are a large and varied family that get a bad reputation when they are badly prepared or undercooked. It is common in most Western food cultures to use parts of tasty ham, such as ham bone, to cook together with pulses. Sometimes this is for flavouring boiled pulses, sometimes it’s done as an ingredient in the preparation of bean stews, soups or casseroles.

 

The Spanish Ministry of Agriculture has registered no less than eleven PGI (protected geographical indicators) in the pulse family: la Alubia de la Bañeza-León; la Faba Asturiana; la Faba de Lourenzá; las Judias de El Barco de Ávila; la Mongeta del ganxet; el Garbanzo de Fuentesauco; el Garbanzo de Escacena; la Lenteja Pardina de Tierra de Campos, la Lenteja de la Armuña, and el Fesol de Santa Pau.

Advice
  • The classic trick is to cook the pulses with ham on the bone, although it is common to boil them alone and then play with the huge range of possibilities using all temperature options: sautéed with ham or seasoned with warm diced ham.

 

  • A modern trick is to prepare a purée and enhance its flavour and aesthetics of the plate with an eye-catching, crisp slice of Cinco Jotas ham.
Origen

León, Asturias, Ávila, Lugo, Barcelona, Huevla, Valladolid, Salamanca and Girona

León, Asturias, Ávila, Lugo, Barcelona, Huevla, Valladolid, Salamanca and Girona