A Spanish butcher taught me this trick. The meat melts in your mouth like butter.

A Spanish butcher’s trick for melt-in-your-mouth meat likely involves a combination of factors, as Spanish butchery and cooking traditions are rich and varied. Here are some techniques they might have shared:

Possible Spanish Butcher’s Tricks:

• Proper Cut Selection:
  • Spanish butchers often emphasize using the right cut for the right cooking method. Certain cuts, like “solomillo” (tenderloin) or well-marbled cuts, naturally lend themselves to tenderness.
  • They often know the best cuts for slow cooking, or quick searing.
• Dry Aging:
  • Dry aging is a technique where meat is hung in a controlled environment, allowing enzymes to break down muscle tissue, resulting in incredibly tender and flavorful meat.
  • Spanish butchers may have access to or specialize in dry-aged meats.
• Marinating Techniques:
  • Spanish cuisine features flavorful marinades using ingredients like:
    • Olive oil
    • Vinegar (sherry vinegar is popular)
    • Garlic
    • Paprika (pimentón)
    • Herbs (rosemary, thyme)
  • These marinades not only add flavor but also tenderize the meat.
• Slow Cooking:
  • Spanish stews and braises, like “estofado” or “carrillada” (braised pork cheeks), are cooked slowly over low heat, allowing tough cuts to become incredibly tender.
  • This is a common method in Spanish cooking.
• Cooking Temperature Control:
  • Understanding the importance of precise cooking temperatures is crucial for tender meat.
  • Spanish butchers might emphasize techniques like “sous vide” or slow roasting at low temperatures.
• Salting Techniques:
  • Proper salting can greatly impact the tenderness of meat.
  • They may have taught you the correct amount of salt, and the correct time to salt the meat.
• The use of high quality olive oil:
  • Spanish cuisine uses a lot of olive oil, and high quality olive oil can greatly increase the tenderness of meat.

Why These Tricks Work:

• Enzyme Breakdown: Aging and marinating help break down tough muscle fibers.
• Moisture Retention: Slow cooking and proper cooking temperatures prevent the meat from drying out.
• Flavor Enhancement: Marinades and spices add depth and complexity to the meat’s flavor.

If you can recall any specific details about the butcher’s technique, I can provide more targeted information.