To know whether we like a food or not, we must first taste it. But, it is very likely that we will not eat something that we are unfamiliar with or that we find a little unpleasant to the eye. So, let’s start by breaking false myths and let’s rediscover offal and all its fantastic culinary possibilities.
Heart, liver, tongue and kidneys, the most popular products
Offal is the viscera and the less noble parts of animals. Offal products can be divided into two main groups: white and red. Within the white offal foods, we find the marrow, spleen, brains, tripe, feet, gizzards and head. In the group of red products, we discover the heart, liver, tongue, lungs, spleen and kidneys.
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There is only one very important point to take into account when choosing offal products: to opt for food that comes from local animals, with information on their traceability. The best are animals that have lived outdoors, that have grazed in fields and large extensions, since the feeding and health of livestock is key to obtain good, tasty and very healthy offal food.
Offal products have been considered secondary foods, and were often discarded and discarded from culinary preparations.
For years, casquería was associated with a poor cuisine, a cuisine to be made the most of, very much present in times of crisis. However, offal products have always been present throughout history. Egyptians, Romans and ancient Chinese dynasties used them as prominent foods in their gastronomic cultures.
Leading chefs incorporate offal into their gourmet dishes
Nowadays, offal is very present in the traditional dishes of many countries and is gradually claiming a more prominent place in gourmet cuisine. Many international chefs are committed to including these products in their star dishes. Offal is a very tasty and nutritious food, ideal for both children and adults. We just have to break with prejudices and take the risk of getting to know new delicious products to elaborate recipes with a lot of flavor.
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In our Viñals 1906 stores, we have many offal products from our calves, which have grazed free in large extensions in La Cerdanya. In addition, our expert butchers and butchers can advise you on how to get the most out of these amazing foods and take the risk of trying new tasty and very healthy products.
