page_title: Smoked meat
hierarchical_section_title: Smoked meat
caption_attribution_description: Hecha el Sabado 24 Enero 09, día de Temporal y nieve, en una &quot;Palloza&quot; de O PIORNEDO - ANCARES - LUGO &quot;Sin luz de ningún tipo&quot; y no sabía a donde enfocaba ... jajajaj Los productos son: &quot;Cecina de Potro&quot;, &quot;Cecina de ternera&quot;, &quot;Androia&quot;, &quot;Botelos&quot;, &quot;Chourizos de Cocer&quot;, &quot;Paletillas&quot;, &quot;Jamones&quot; O Piornedo, Donís, Cervantes
context_page_description: Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and combined with curing preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
context_section_description: Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and combined with curing preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
caption: Smoked meats
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