Ajo mataero

Summary

Ajo mataero is a food^[1].

Key Facts

• Ajo mataero is located in Castile–La Mancha^[2].
• Ajo mataero is located in Albacete Province^[3].
• Ajo mataero is in the country of Spain^[4].
• Ajo mataero's instance of is recorded as food^[5].
• Ajo mataero is made of pork liver^[6].
• Ajo mataero took place at pig slaughter^[7].
• Ajo mataero is a type of dish^[8].
• Ajo mataero is a type of morteruelo^[9].
• Ajo mataero is part of Castilian-Manchego cuisine^[10].
• Ajo mataero's country of origin is recorded as Spain^[11].
• Ajo mataero comprises pork liver^[12].
• Ajo mataero comprises crumb^[13].
• Ajo mataero's significant event is recorded as pig slaughter^[14].
• Ajo mataero's partially coincident with is recorded as morteruelo^[15].
• Ajo mataero's cuisine is recorded as Castilian-Manchego cuisine^[16].
• Ajo mataero's alternative name is recorded as ajopringue^[17].
• Ajo mataero's serving temperature is recorded as hot^[18].
• Ajo mataero's course is recorded as main course^[19].
• Ajo mataero's course is recorded as first course^[20].

Body

Definition and Type

Ajo mataero's instance of is recorded as food^[5]. Recorded subclass of include dish^[8] and morteruelo^[9].

Use and Application

Components include pork liver^[12], a food ingredient^[21] and crumb^[13]. Ajo mataero is part of Castilian-Manchego cuisine^[10].