Argentine beef is fresh meat that is often praised for its high quality and flavor due to grass-feeding and suitable climate. The cattle multiplied quickly since 1536, when the cows first arrived in the country with Conquistadors. The beef started to be produced and exported so fast that the landowners soon became extremely wealthy.
Argentine beef is a staple food in the country, with 55 million head of cattle, mostly in the pastures of Pampas. Traditionally, the meat is cooked over a charcoal flame and served with chimichurri on the side. It is believed that the best cuts of Argentine beef are bife de lomo (tenderloin), entraña (skirt steak), asado de tira (short ribs), vacío (flank steak), and bife de chorizo (sirloin).
This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils.
Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method.
This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.
The designated areas of Iberian bellota ham production include the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches in Spain, along with Barrancos in Portugal.
OTHER VARIATIONS OF Jamón Ibérico
In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world.
The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim.
Tartufo bianco d'Alba is an extremely rare Italian white truffle (lat. Tuber magnatum pico) found in the Alba region from October to December. The truffles grow symbiotically with hazel, poplar, beech, and oak. Their rich flavor and aroma is often described as moldy, earthy, oniony, cheesy, and garlicky.
On the inside, these pale cream or brown truffles have a white, marbled, and creamy interior that is riddled with ivory veins. They pair extremely well with cheese, crab, beef, and chicken. Many purists believe that these expensive mushrooms should be used exclusively to top off pasta, risottos, pot roasts, and egg or potato dishes.
Irish butter refers to butter made in Ireland from the milk of cows that have been grass-fed, often without the use of growth hormones or antibiotics. This high-quality milk, rich in beta-carotene, results in a butter with a distinctive rich, creamy flavor and a natural golden color.
The grass-fed diet of the cows has a significant impact on the flavor and texture of the butter, making it prized in culinary applications. The temperate climate in Ireland allows cows to graze on lush grasses for much of the year, leading to these unique characteristics.
Podkarpacki miód spadziowy is honey that can be either in crystallized or liquid form, gathered and produced in 17 forest districts and in two national parks in Poland. The honeydew must be gathered from the European silver fir (Abies alba), spruce (Pinaceae Picea) and Scots pine (Pinus sylvestris).
This unique honey is dark brown with greenish hues to almost black in color and has a thick and viscous texture throughout. After the crystallization process, its texture becomes finely granular and the color gets lighter. The taste is delicately mild and sweet, with a spicy scent reminiscent of the needles of the fir and pine trees.
Miód wrzosowy z Borów Dolnośląskich is a unique heather honey gathered from the lower Silesia Forests in Poland. It is amber or tea-colored and has a thick, gelatinous texture. Its unique qualities are due to the area where the nectar is obtained - a flora of dense heaths and lush vegetation that has been preserved nearly intact, as it was home to military training sites until recently.
The honey has a high concentration of heather pollen and crystallizes easily into medium-sized granules. The scent is intense and strong-smelling while the taste is slightly bitter, sweet and sharp. It is the most famous honey of the Dolnoslaskie Voivodship and is usually eaten on its own, with fresh bread, or presented as a unique gift from the region.
Nošovické kysané zelí is a fermented cabbage product (sauerkraut) made in the municipalities of Nošovice and Nižní Lhoty in Moravskoslezsko region in the Czech Republic. Sauerkraut is made in the region for a long, long time, and the Nošovice coat of arms even has a cabbage-cutter symbol on it.
White cabbage is grown beneath a huge mountain range called Beskids, with moderately cold and damp climate, lots of rain and clay soils with a low pH, all of which favourably influence the cabbage growing and give it its distinctive flavour, colour and firm texture.
OTHER VARIATIONS OF Sauerkraut
Kobe beef is a Japanese delicacy and one of the most popular regional specialties in Japan. The beef comes from the Tajima-gyu breed of cattle in Japan's Hyogo Prefecture, where Kobe is the capital and gives the beef its name. It is characterized by its tenderness, flavor, and exceptionally high levels of fat marbling.
Kobe beef is usually prepared as steaks, sukiyaki (sliced in a hot pot), or shabu shabu (sliced and boiled in a broth). It is said that one of the best ways to consume the beef is at a traditional teppanyaki restaurant, where a chef grills the meat on an iron plate in full view of the restaurant's customers.
OTHER VARIATIONS OF Wagyu
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Food Products in the World” list until March 20, 2025, 179,415 ratings were recorded, of which 121,093 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.