INTRODUCTION
This book is the third volume of a Bullipedia project on unelaborated products. In the preceding volumes an analysis and description of unelaborated products was carried out in a full and comprehensive manner so as to broaden our knowledge of them and describe their general characteristics. Furthermore, we have undertaken detailed studies of the different ways in which they can be classified in order to create a taxonomy of unelaborated products according to the Sapiens of the fine dining restaurant sector, a hierarchical classification in which scientific and culinary criteria are mixed.
