Orza cooking is very typical, especially after the slaughter season, when there is a lot of meat that needs to be properly preserved so that it lasts in good condition as long as possible.
The daggerboard is a clay vessel whose interior has a kind of special varnish that gives it a glazed appearance.
With this kind of pot, it is possible to create an adequate conservation climate for different foods, including meat.
In the past, preservation was done by using lard, however oil can also be used, which is the most common way many use this cooking technique today.
Orza Vessel
How cooking is done in orza
Orza cooking is a traditional cooking and conservation technique. Very famous in the Andalusian area such as Jaén, Granada or Almería, although it is also quite well known and used in the gastronomy of Castilla La Mancha and Valencia.
The elaboration of meat in daggerboard can be done in two ways:
With lard: cut the piece into more or less thick pieces, which will then be placed in a container and to which different types of herbs such as oregano, garlic, pepper, cinnamon, cloves or even lemon will be added.
Then it is fried over low heat with the help of lard, and after frying it, it is placed in the daggerboard, allowing the preparation to cool.
The daggerboard should be stored in a dry and dark space so that conservation is carried out in the best possible conditions.
With olive oil: We carry out the same preparation described in the previous point. We cut the piece and add the different herbs that will give it a lot of flavor and an incredible smell.
The difference is that, instead of frying the preparation resulting from mixing the meat and spices, all this is introduced, together with the oil, cold in the daggerboard.
Both preparations are two great ways to perform this cooking technique at home. It is a traditional way of obtaining a very exquisite dish and, in addition, it allows us to preserve food for a long time if we wish to leave the preparation for another occasion.
How can we use food cooked in orza
When cooking in orza we can enjoy the meat of wild animals with an exquisite flavor and in a very simple way.
In order for the meat to take on the maximum flavor of the herbs, it can be left to macerate for several days in lard or oil, in this way the piece absorbs the maximum flavor of all the added ingredients.
When cooking the cut pieces of meat, it is important that they are well covered by the oil or butter.
The trick of this preparation is that when frying it, it is done over low heat, since this helps us to detect the flavors much better by allowing them to penetrate the meat.
On the other hand, cooking in a daggerboard also makes it easier for us to preserve food for a long period of time.
This is achieved when, after having cooked them, we let the result obtained from the preparation cool down and store them in jars, which can be made of glass.
If the containers are well closed, they will remain in good condition and with all their flavor for a few months.
Later, these preserves can be used as accompaniments to dishes, or to make rich starters or tapas to entertain guests.
Cooking in daggerboard, a tradition more present than ever
Cooking in orza is a tradition that has come down to us as a legacy from our ancestors, and that allows us to preserve food as well as create a dish rich in flavor.
Whether it is to be able to use it as a preservative, or to cook it both in the traditional way with lard or in a more modern way with oil, we will obtain an elaboration full of flavor and tradition without equal.
In addition, as we have been able to verify, the elaboration of this technique at home is quite simple. So the next time you invite friends or family, you can surprise them with this cooking technique and with a very exquisite dish that their palates will appreciate.
