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Carnes de la temporada - Chuck Fisher's LiveJournal [entries|archive|friends|userinfo]
From Bay Area to Barcelona

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Carnes de la temporada [ Friday, 15 Dec 06 | 16:43 ]
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[My Location |El Masnou (Barcelona) España]
[My Mood |hungryhungry]

A few weeks ago, around T-day, I was asked if I baked a turkey. I said that I had never seen turkey in the stores here. My friend Rubén said that actually turkey was popular Catalunya around Xmas time.

Sure enough, when I went to Alcampo this week they had signs up for carnes de la temprorada (“seasonal meats”). And there were my pavitos (“little turkeys”). Much smaller that I am used to in the States at around 3 to 4 kg (6 to 9 lbs) and at 2 € a kilo ($1.20 USD a lb). And these were definitely fresh turkeys, not the “fresh” turkeys in the States that are up to several weeks old and have been “slightly” frozen.

Along with the baby turkeys, they also had whole kid goat (cabrito), duck (pato), and suckling pig.

I am thinking that I might just roast a turkey this year.


[User Picture]From: muckefuck
Friday, 15 Dec 06 | 17:06 (UTC)
I've got a scrummy recipe for gall dindi nadalenc if you want it. How do you feel about fruits and nuts in your stuffing?
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[User Picture]From: ursine1
Friday, 15 Dec 06 | 22:05 (UTC)
Actually I have my own recipe for stuffing that I have developed over the years. It doesn't use fruit, but does use nuts. But the turkeys here are so small that I'm not sure they are worth stuffing. When I first saw them I thought they were just big "roasters" (chicken). Only when I looked at the label confirmed that they were pavitos.

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[User Picture]From: gorkabear
Saturday, 16 Dec 06 | 17:39 (UTC)
My father's mum used to roast "pava" for Xmas... Memories...

And yet you can stuff it with pinenuts and raisins, as muckefuck said.

Bon Nadal!
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