A Guide For A Carnivore-gourmet

This article will talk about... not only steaks. If you are tired of regular chicken, pork or beef, you can diversify your diet with dishes from the black meat of the Indonesian healing chicken, the deadly fugu fish or the exquisite bone from a black pig grown in the sunny expanses of distant Spain.

You will have to spend at least 100 dollars for one portion, because this is rare, exotic, so coveted and the most expensive meat of all kinds. Is it the tastiest?

Jamon Iberico

This is the bone of a black pig, which is grown in the south of Spain. But its taste is really great! The history of the production of Jamon Ibérico dates back two millennia, but until the 13th century, eating this delicacy was the privilege of kings. Each ruby-red piece of this tender, exquisite meat is imbued with the rich aroma of ham, slightly reminiscent of prosciutto, but, in addition, has a unique nutty taste.

These features of ham are manifested as a result of appropriate nutrition, feeding the pig and the method of ham preparation.

Purebred piglets are first fed with selected fodder, then transferred to a diet of acorns. That is why the meat acquires a nutty note.

The bone of an adult black pig is prepared in several stages: first, it is covered with salt for several months to extract moisture, then it is dried for about a year at a temperature of 8-10 degrees Celsius, and finally it is sent to the cellar for maturation. The longer the jamon is aged, the richer its taste becomes.

Each jamon bone has a color label. If you need the highest quality, and at the same time the most expensive, feel free to choose black. This is a higher category - it indicates a purebred Iberian pig, which was fed only acorns between October and February. The price of Jamon Iberico reaches 300 dollars per kilogram, while the bone itself weighs about 6 kilograms.

Fugue

What is this delicacy or extreme entertainment? This fish contains a high concentration of neurotoxins, which, due to improper cooking, kill up to 40 gourmets a year, but the demand for it remains equally high. It is worth noting that only highly qualified chefs with a license are allowed to work with pufferfish in restaurants, the statistics are spoiled by people who try to cook this fish on their own at home. If the danger of suffocation does not frighten you, you will be rewarded with a subtle fishy taste and a pleasant texture of fugue. The most valuable species of this fish is Torafugu, it is the tastiest, but also the most dangerous. Even if you just lick a piece of improperly cooked fish , you can leave this world.

In Japan, where fugu dishes come from, this fish is served in a wide variety of ways: fried in breading, floating in sake, and even fugu desserts . The most expensive are dishes from Torafugu caught in the sea. The price for a modest portion reaches 200 dollars, fish is served in thin slices or small pieces. This fish is present, probably, in all ratings of the most expensive meat .

Whale meat

Despite the negative attitude of society towards the extermination of whales, the practice of consuming their meat today continues in Japan, Norway, Iceland, the Faroe Islands, South Korea, China, some regions of the United States, Canada, Greenland, Siberia, as well as in islands in the Caribbean.

The taste of ready -made whale meat is more reminiscent of a dish made from ungulates, in particular venison, than fish. Red meat with thin marble veins is prepared in various ways: dried, marinated, fried, stewed, etc. There are a thousand and one recipes using whale meat , from scrambled eggs with whale bacon to a hamburger with a whale patty. The most delicate part is from the dorsal to the tail fin. In Japan, for example, whale meat is eaten in small portions and infrequently, because the cost of 1 kg varies within 200 dollars. The high price is due to the threat of extinction of these beautiful animals.

Bluefin tuna

A type of tuna, the quality meat of which you will never find in any supermarket. Rare and expensive, it is sold at special auctions for millionaire restaurateurs. A few years ago, at one of these auctions, a 200-kilogram tuna was sold for 1.8 million dollars! The quality of the flesh of this fish is so highly valued for the high amount of fat throughout the fish, this tuna is considered the best tasting fish . The flesh is light and very tender, it really melts in your mouth.

Tuna is caught in the Atlantic and the Mediterranean only in winter, because in other seasons it loses weight and taste due to spawning. Some farmers specially grow bluefin tuna, but artificially grown fish loses too much taste and is a cheap substitute. A kilogram of quality bluefin tuna costs about $500.

Black chicken

Due to hyperpigmentation, the Ayam Cemani chicken has black not only feathers, but also blood, meat and bones. In Indonesia, where chickens come from, they are medicinal birds, so they cost about $2,500 per bird. The specialty of the birds is impressive, but when it comes to their use in cooking, only a few chefs show interest in the culinary characteristics of this breed. Whether black chicken has any taste advantages over regular chicken is still unclear, although gourmets claim that it is tastier, which, by the way, is not surprising, considering the amount paid for it.