Selection of Spices for Pork

A tour around the world in 4 spice blends selected to enhance pork-based dishes. Rediscover the most unique and exotic flavors in your dishes: follow the recipes or unleash your creativity to create uniquely flavorful dishes, like a true chef. Visit the most remote places through the flavors and aromas that characterize them.

Average weight per jar : 20 g

No. 4 - ARGENTINA PAMPAS

Origin : Argentina

This blend of herbs and spices originated in Argentina and has spread throughout South America and Northern Europe. The flavor and aroma of onion and garlic make it a perfect pairing with grilled meat and fish. It lends itself to marinating with extra virgin olive oil, drizzling it over the meat and letting it rest for at least an hour. The result is amazing.

Ingredients : Garlic, Onion, Sweet Paprika, Oregano, Salt, Parsley, Pepper.

No. 13 - SAN JOSé

Origin : Costa Rica

This world-famous blend has a distinctive personality, characterized by a delicate balance of different spices. Elegantly unleashing sweet, spicy, and savory notes, it creates an unusual and interesting flavor. Beyond the purely flavorful and aromatic aspects, a mahogany-colored bark is also noticeable, guaranteeing a truly unique result. Particularly suited to pork, San José lends itself to a variety of uses with roasts and pork steaks, not to mention its effect on French fries.

Ingredients : Salt, Brown Sugar, Chili Pepper, Garlic, Paprika, Celery, Cumin, Cayenne Pepper, Rosemary, White Pepper, Green Paprika.

No. 15 - ASUNCION

Origin : Paraguay

This spice blend, now well-known throughout Europe, is said to have originated in the Estancia grasslands of Paraguay. This region, where meat is the staple food, is where what we now know as roast beef originated, a method of grilling meat that until now had been mistakenly attributed exclusively to England. The extensive livestock farming practiced in Paraguay, the meticulous attention to quality production, and the skill of cooking the meat in the grasslands during grazing confirm the influence this area has had on the history of this cut of sirloin. In those green expanses, rich in pristine pastures, this spice blend, used by camperos to flavor grilled beef, developed.

Ingredients : Salt, Rosemary, Black Pepper, White Pepper, Garlic, Thyme, Marjoram, Oregano.

No. 16 - KARIBES

Origin : Caribbean

It was the Carib Indians who invented this prodigious spice blend, now used throughout the world as a base for preparing meats for barbecue or grilling. As early as the 15th century, these peoples, nicknamed the "navigators of prehistoric America," used spices to season meat and fish. Their cultural influence spread throughout Latin America, from Nicaragua to Brazil via the Amazon River, and even into North America, forming the Carichana (Karb-Ana) colony. Even today, the success of this blend continues to amaze enthusiasts of country cooking, who use it with pork, beef, and baked potatoes.

Ingredients : Salt, Pepper, Garlic, Paprika, Chili Pepper, Mustard, Cayenne Pepper, Chives, Tarragon, Marjoram.