Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Finger foods
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Meats
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
Cuisine type
- Peruvian cuisine
- Arabic cuisine
- Mexican cuisine
- American cuisine
- European cuisine
- 5th range cuisine
- Entomogamy (insects)
- South American cuisine
- Asian cuisine
- Gluten free cuisine
- Basque cuisine
- Vegan cuisine
- French cuisine
- Italian cuisine
Temperature
- Hot
- Cold
- Room temperature
- Warm
Additional culinary preparation
- Technique
- Dressings
- Bakery
- Sauces
- Garnishes
- Stocks
- Sweet
Conservation technique
- Atmosfera aldatuan ontziratzea
- Refrigeration
- Pasteurization
Origen de la leche
- Sheep`s milk
- Organik cow's milk
- Cow milk
- Organic goat milk
- Goat milk
Type of milk
- Semi-skimmed
- Whole
Denominación
- D.O.P Idiazabal
- D.O.P Santo André
- D.O.P West country Farmhouse Cheddar
- D.O.P Brie de meaux
- D.O.P Comté
- D.O.P Gorgonzola
- AOC
- D.O.P. Azeitao
- D.O.P Queso de Nata de Cantabria
- D.O.P. Cabrales
Race
- Holstein
- Friesian
- Guadarremena
- Jersey
- Latxa
- Simmental
Texture
- Pressed
- Brittle
- Semi-cooked
- Mild
- Unctuous
- Creamy
- Compact
- Kneaded
- Blue
- Soft
- Friable
- Hard
- Elastic
- Firm
- Spun pasta
- Not cooked
- Moldy rind
- Semi-hard
- Washed rind
- Moldy interior
Coagulación
- Acid
- Enzymatic with vegetable rennet
- Lactic
- Mixed
- Enzymatic with animal rennet
Curación
- Viejo (peso >1´5kg) 180 días
- Viejo (peso <1´5kg) 100 días
- Añejo (peso >1´5 kg) 270 días
- Semi-cured (weight<1´5 kg) 20 days
- Semi-cured (weight>1´5 kg) 35 days
- Tender <7 days
- Cured (weight >1´5kg) 105 days
- Cured (weight<1´5kg) 45 days
Form
- Teardrop shape
- Irregular discoid
- Sharp edges
- Convex edges
- Conical
- Cubic
- Triangular wedge
- Mushroom shape
- Compact
- Rounded edges
- Oval
- Pear shape
- Flat
- Rectangular
- Frustoconical
- Slightly domed
- Vacuum
- Moderately elastic
- Circular base or round
- Flat cylindrical
Maridaje bebida
- Cava
- Cava brut nature
- Cerveza rubia
- Blanco seco de fermentación o crianza en barrica
- Bougogne passetoutgrains
- Cerveza densa
- Champagne
- Cotes de Rousillon
- Creams suaves
- Fino
- Garnatxa
- Graves
- Jérez seco
- Beer with body and high graduation
- Acid and young white wine
- Sweet white wine
- Cratf beer
- Fresh and young
- Manzanilla de Jerez
- Maury
- Sweet liquors
- Mistela
- Moscatel
- Olorosos secos
- Orujo de sidra
- Red pale
- Rosado
- Sautemes
- Sidra
- Stout
- Tinto de media crianza
- Tinto jóven o de corta crianza, afrutado y aromático
- Tintos reserva
- Tintos sin crianza
- Tokay
- Blanco ligero
- Manzanilla
- Merlot
- Pinot Noir
- Rosados fuertes
- Tintos golosos
- Tintos viejos y densos
- Fruity white
- Young
- Barrel-fermented white
- Corporeal beer
- Fortified
Food pairing
- Sandwich
- Salad dressings
- Canapes
- Salads
- Crudites
- Fruit
- Dried fruits
- Nuts
- Pretzels
- Honey
- Nachos
- Cereal and seed bread
- Whole bread
- Light and white brad
- Fresh pasta
- Pizza
- Quince
- Jam
- Soups
- Cheeseboard
- Truffle
- Desserts with fruit
- Grilled meat
- Burgers
- Toasted bread
Tratamiento de la leche
- Pasteurized
- Raw
- Termized
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
Fat percentage
- Semi-skimmed: 10≤ MG <25%
- Fatty: 45≤ MG <60%
- Skimmed: 10% < MG
- Extra-fatty: MG ≥60%
Production site
- Belgium
- France
- Spain
- Sweden
- Swiss
- Norway
- Austria
- Netherlands
- Italy
- United Kingdom
- Portugal
Seasonal recipes
- January
- February
- March
- April
- May
- June
- July
- August
- September
- October
- November
- December

Pig's ears

Info
Nutritional information

Category Offal

Seasonal period: All year

The most valued animal ears are the pig ones.

They can be bought both fresh and salted. The less viscous they are, the fresher. They are preserved in salt or after cooking .

Before cooking them they must be scraped, burnt, all hairs removed, whitened (optional) and boiled.

Nutritional information (0.1 kg)

Energy

233.0

kcal

Carbohydrates

0.0

Proteins

22.5

Lipids

15.1

Fiber 0.0 g

Saturates 5.5 g

Monounsaturated fatty acids 7.1 g

Polyunsaturated fatty acids 1.8 g

Cholesterol 82.0 mg

Calcium 21.0 mg

Iron 2.4 mg

Zinc 0.0 mg

Vitamin A 0.0 ug

Vitamin C 0.0 g

Folic acid 0.0 ug

Salt (Sodium) 0.0 mg

Sugars 0.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.