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Manteca colorá (Andalusian pronunciation for "red lard") is a food item prepared by adding spices (usually bay leaf and oregano) and paprika – which is what gives the dish its characteristic orange colour – to lard, which is then cooked with minced or finely chopped pieces of pork. It is a dish typical of Andalusia in southern Spain, where it is usually consumed spread on toasted bread.

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  • Manteca colorá (es)
  • Manteca colorá (fr)
  • Manteca colorá (en)
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  • Manteca colorá (Andalusian pronunciation for "red lard") is a food item prepared by adding spices (usually bay leaf and oregano) and paprika – which is what gives the dish its characteristic orange colour – to lard, which is then cooked with minced or finely chopped pieces of pork. It is a dish typical of Andalusia in southern Spain, where it is usually consumed spread on toasted bread. (en)
  • Se llama manteca colorá a la manteca de cerdo de color anaranjado cocinada con trozos de carne (a veces picada), normalmente también de cerdo, pimentón (de ahí el color que le da nombre) y otras especias, habitualmente orégano y laurel. En ocasiones se le añade también un chorro de vinagre, cáscaras de naranja o algún otro ingrediente ácido.​ (es)
  • La manteca colorá est un nom donné au saindoux de couleur orange cuit avec des morceaux de viande (parfois hachée), généralement en provenance du porc, du paprika (d'où la couleur qui lui donne son nom) et d'autres épices, généralement de l'origan et du laurier. Parfois, on y ajoute un filet de vinaigre, un zeste d'orange ou un autre ingrédient acide. (fr)
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  • Manteca colorá (en)
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  • Manteca colorá (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Manteca_colorá_-_Mercado_de_Cádiz.jpg
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  • A saucepan with freshly cooked Manteca colorá in the Cádiz central market (en)
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  • Manteca colorá (Andalusian pronunciation for "red lard") is a food item prepared by adding spices (usually bay leaf and oregano) and paprika – which is what gives the dish its characteristic orange colour – to lard, which is then cooked with minced or finely chopped pieces of pork. It is a dish typical of Andalusia in southern Spain, where it is usually consumed spread on toasted bread. (en)
  • Se llama manteca colorá a la manteca de cerdo de color anaranjado cocinada con trozos de carne (a veces picada), normalmente también de cerdo, pimentón (de ahí el color que le da nombre) y otras especias, habitualmente orégano y laurel. En ocasiones se le añade también un chorro de vinagre, cáscaras de naranja o algún otro ingrediente ácido.​ (es)
  • La manteca colorá est un nom donné au saindoux de couleur orange cuit avec des morceaux de viande (parfois hachée), généralement en provenance du porc, du paprika (d'où la couleur qui lui donne son nom) et d'autres épices, généralement de l'origan et du laurier. Parfois, on y ajoute un filet de vinaigre, un zeste d'orange ou un autre ingrédient acide. (fr)
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  • Lard,paprika
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