The entire province of Teruel in northeastern Spain is included in the DO Teruel production category. The air-curing must, however, take place at more than 800 meters above sea level. The hams here are all "white hogs" - Landrace, Duroc or Large White (and crosses). There are no cork-oak ranges in the Teruel area, so these are fed and fattened with commercial feeds. The cool dry climate however makes things just right for producing high quality "serrano" hams.
A small, thin, bright orange-red variety of chilli from Oaxaca in Mexico. It grows well in pots and grows to a length of around 5 cm (2"). It is often slightly curved and grows to a point. It is similar to the better known Pequin, but has a nuttier, tomato-tasting flavour. Heat = 6.
Spurdog - a type of small shark or dogfish, said to make the best eating of all the dogfish. Also known as rock salmon. It is useful for its medium oily white flesh and is generally versatile. It grows 2-3 metres in length.
School, tope or soupfin shark. The meat of the school shark is consumed in Spanish cuisine where it is usually known as cazon. Among recipes are the traditional "Cazon en adobo". In Mexican cuisine the term cazon refers to other species, and is prepared similarly.
