The most expensive delicacies
Tasty meal loved by many. But sometimes the ingredients are worth a lot of money. Today let's talk about the most expensive delicacies.
Spice dubbed "red gold" - a bright orange pterostigma, or stigma, flower crocus, which is used as a food coloring. And one gram of saffron is worth more than one gram of gold
And all because saffron crocuses bloom only for a week or two a year, in the autumn; Spice collection time-consuming, because they can be harvested and processed by hand.
In a kilogram of saffron requires about two football fields crocuses. This 300,000 colors
Sturgeon roe is considered one of the greatest delicacies in the world. It is difficult to process and pack, but, more importantly, it is very small in nature. The most famous caviar - beluga caviar is fish sturgeon family, inhabiting the Caspian Sea and the Black Sea.
But that's only beluga is now threatened with extinction, that significantly increases the price of its eggs. To begin producing caviar, beluga require up to two decades, but to extract eggs, the fish must be killed.
Oysters, which are now considered to be a luxury, not always treat the secured class. At the beginning of the XIX century, oysters were cheap as potatoes, they ate simple hard workers and villagers. There were so many that oysters stuffed pies. But overfishing and pollution dramatically affected the oyster stocks, and the deficit will increase their costs.
So highly prized white truffle is one of the most rare subterranean mushroom in the world, find it very difficult. It grows only in the region of Piedmont in northern Italy among the roots of certain trees. The white truffle is much rarer than any other.
The white variety is very intense taste and aroma, making it even more attractive. They can not cultivate or get artificial conditions: for centuries, people have tried to grow truffles, but they still can get only in the wild.
a record amount for a single white truffle paid the owner of a casino in Macau Stanley Ho in 2007. He gave 330 thousand dollars for one of the biggest truffles found in the last decade - a weight of 1, 5 kg. Unbelievable price for the underground fungus.
There is ham Iberian ham.
This type of cured meat is produced in a certain area, located on the territory of Spain and Portugal, where live oak forests of the Iberian black pig (pork or mixed breed, at least half of the Iberian). This area is called Deheza. Where pigs roam freely and enjoy the acorns - and only acorns - before slaughter.
The classification of Iberian ham is very, very strict: jamon with "black label" is considered the best and is made from purebred Iberian pigs.
Furthermore, the ham doroguschy dried for 36 months, and sometimes up to 48 months, in special drying conditions.
According to the "Guinness Book of Records", the most expensive jamon (a pork leg), which can be bought, is a sort of Iberian "Manchado de Jabugo", which sells for 4080 dollars.
Wagyu is translated simply as "Japanese beef", but to get it can only be from one of the four species of Japanese cows. Meat tightly mixed with fat, which melts during the cooking process, which makes the steak tender and juicy. Such meat almost melts in your mouth. Some fans say that it looks like a soft fish, collapsing while eating.
The high cost associated with the process of growing: in order to qualify for the grade Wagyu cows should be grown and fed according to strict regulations, and the calves were given special food, to ensure the formation of fatty streaks - "marble."
This beef can cost up to $ 640 per kilogram in Japan.
Foie gras - it's very expensive pate made from duck or goose liver. Birds are fattened for this purpose to epic proportions - up to ten times more than usual.
As a result, it turns fragrant paste, bold and delicate.
Lovers of gourmet delicacy willing to pay for a high price. But the real high price paid birds themselves - for fatty liver of ducks and geese are fed corn through feeding tubes.
This practice, four and a half thousand years. Then the ancient Egyptians discovered that the meat of many birds becomes much more fragrant after artificial overfeeding.