Fiambre is a traditional Guatemalan dish that is prepared once a year on November 1 for the Day of Saints , a celebration that takes place one day before the Day of the Dead . Traditionally people visit the cemetery bringing flowers, incense and cold cuts to their dead. Today, this dish is shared primarily at home in a more private celebration that includes close family and friends. Each family has its own cold cuts recipe that is usually passed down from generation to generation. There are different types: White cold cuts, Red cold cuts and Green cold cuts in which all the ingredients are left separate and each one chooses what he wants.
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- 1 Story
- 2 What is the Deli
- 3 Conservation and hygiene
- 4 Preparation of the red meat
- 5 Ingredients for red cold cuts
- 6 Sources
The cold cut beyond the gastronomic aspect , according to tradition, is believed to be a means of family union between the living and the dead, so it is natural that some taste it at home or in the cemetery. The origin of this dish dates back to the colonial era . Each family has its own seasoning and special form of preparation. It is accompanied with desserts such as torrejas, sweet ayote or honey chickpea. Almost all kinds of vegetables, sausages, cheeses and white meats are mixed in this dish. The “caldillo” is the ingredient that gives flavor to this tradition, formed by the water where the other components were prepared.
What is the cold cuts
In order to know the meaning of the term cold cuts, it is first necessary to discover its etymological origin. In this case, we can expose that it derives from Latin, specifically from the sum of two components: -The adjective “frigidus”, which is synonymous with “cold”. -The suffix “-ambre”. The term is used to name meat that, after being cured or cooked, can be kept for a long time and consumed cold. A cold cut, therefore, is a processed food of meat origin. The concept can refer to sausages, sausages and other kinds of products that are usually cut into fetas or slices. The cold cuts can be eaten as an appetizer or starter (entree) or used to make a sandwich. In South American countries, these products are the main protagonists of picadas. Ham, salami (salami), bondiola, mortadella, bacon and pastrami (pastrami) are among the best known cold cuts. It is important that the cold cuts are kept in a refrigerator, especially in times of high temperatures. Once the cold cut is cut into fetas or slices, it is recommended to consume it on the spot as it spoils faster due to the action of microorganisms. As with most food products, excessive consumption of cold cuts can be harmful to health since they contain high amounts of saturated fat, sodium and cholesterol. On the other hand, cold cuts usually have nutrients such as iron, magnesium and potassium that are positive for the body. However, not all cold cuts are considered little recommended if you want to enjoy a healthy, complete and balanced diet. So, it is considered that among the most recommended are turkey breast, york ham and even iberian and serrano ham. Specifically, of these it is indicated that they are low in fat and that they are very rich in terms of protein. It is true that it is indicated that Serrano ham, for example, has a higher percentage of meat than fat than in Iberian ham. However, the latter is considered that this fat is included within monounsaturated, which are healthy fats. Precisely every time there is more talk about the benefits of Iberian ham, which stands out that it improves good cholesterol, which provides numerous vitamins to the body (B1, B6, B12, E …), which contributes to the proper functioning of the brain and which also contributes to the organism minerals such as calcium or even iron. Note: In colloquial language,
Conservation and hygiene
- Sausages and deli meats should always be kept in cool environments (especially in the hot summer months), ideally for the preservation of deli meats is that they are consumed just at the time of cutting, because a sliced deli has more surface, bacteria and organisms affect it more and it oxidizes more easily, for this reason it is advisable to buy the cut cold meat that is going to be consumed in the day, at most in another day.
Preparation of the red meat
- Prepare three days before: green beans, carrots, whiskeys, cut into small squares and put to tan: vinegar, onions, chopped parsley, bay leaf, thyme, salt, and pepper to taste.
- Cook cauliflower, beets and brussels separately, drain and let cool.
- Cut the onions into medium wedges.
- Mix all the ingredients, a day before, in a plastic container, not metal (for the vinegar), and set aside the beets.
- Boil the sausages, then fry them, cut into slices, remove the fat and leave to cool.
- Cook the meats, and keep the broth to later tan the cold cuts.
- Mix the juices from the cans, the chicken stock and a little vinegar from the vegetables.
- Add parsley, capers and large pre-cooked onions in your steamer, mustard, a little vegetable juice with oil to taste and blend.
- Put the cold and chopped meats in a large room, reserve a little meat to decorate, the same with the sausages.
- Sardines and mackerel are not mixed at once, in the end they are used as decoration.
- Now, mix the meats, sausages and vegetables in a large enough plastic container.
- Let all the ingredients tan at night, in the refrigerator. You can mix multiple times.
- The traditional cold cuts are white or pink, so the beets used to give color are little, a small beet.
- If the cold cut is desired, then add 3 beets.
- The next day, (November 1), the cold cuts are served as a family, decorating each diner’s plate with lettuce, on top of which the cold cuts, and decorate with the meats, cheeses, meats and cheese. At the end place egg and parsley.
Ingredients for red cold cuts
- 3 cups green beans, chopped
- 2 cups chopped whiskey
- 1 small cauliflower
- 1 cup green peas
- 1 medium ichintal
- 1 chili chamborote to garnish or pepper.
- 1 lettuce for garnish
- 4 cups dry cheese
- 1 can of bell pepper
- 2 shelled or canned corn
- 2 pacayas
- 3 cups of carrot chopped
- 1 pound of small potato
- 2 cups of beans
- 1 medium can of asparagus
- 4 ounces Kraft cheese
- 3 boiled eggs
- 2 cans of brussels
- 4 ounces of olives
- 2 ounces of capers
- 3 black sausages
- 3 smoked sausages
- 6 sausages
- 2 pounds deli meats
- 1 medium salami
- 3 Extremaduran sausages
- 6 sausages
- 4 ounces of ham
- 6 red sausages
- 1 pound of sausage
- 1 pound of jerky
- 1/2 pound chunky beef tenderloin
- 2 pig feet
- 1 medium chicken in pieces
- 1/2 pound marrano pork loin, finely chopped
- 1/2 pound smoked fish
- 1 small can of sardine in oil
- 4 ounces fresh tanned shrimp
- 1 small can of anchovies in strips
- 1 small mackerel
- 1 can of pickled sardine