How are you, dear friends of Paulina Cocina? Here we are, bringing you information on recipes from around the world. This time, we're traveling to Spain to talk about the recipe for Lacón . We already know that when we talk about this type of Spanish product, we're talking about some of the best in the world.
The great thing about lacón is that we can find it in any Spanish tapas bar, in some restaurants around the world, and we can even make it at home. Today's recipe is Lacón a la Gallega .
Content table
About the lacón
Obviously, Galician-style lacón originates from Galicia, as its name suggests, but it also has some very interesting characteristics that we're going to share. We'll also talk about lacón, what it is, its origins, and characteristics ... And then take advantage of the get-together with friends to bring up the topic and share your knowledge.
What is lacón?
Lacón is a piece of pork obtained from the front of the animal, specifically from the shoulder. It is characterized by its juicy and tender meat , with an intense and slightly salty flavor.
Lacón sausage refers to ham meat that has been minced and seasoned, then stuffed into natural or artificial casings for subsequent curing and consumption. It is a typical sausage in Galician cuisine and is used in various traditional dishes.
Difference between lacón, knuckle and ham
- Lacón: Lacón is obtained from the pig's shoulder, which is the front part of the animal. It is salted for preservation and cooked in water with spices. It is juicy, tender, and lightly salted after cooking. It has an intense flavor and falls apart easily.
- Hock: The hock comes from the joint in the front leg of a pig. It's often baked or roasted to achieve crispy skin and juicy meat inside. It has a firmer, gelatinous texture. It's juicy and flavorful, especially when cooked properly.
- Ham: Ham is obtained from the hind leg of a pig. It undergoes a long, dry-curing process. It is hung and left to air-dry for months or even years. It is characterized by its soft, fibrous texture. It has a salty, smoky flavor depending on the type and curing.
What is lacón sausage?
Lacón sausage refers to ham meat that has been minced and seasoned, then stuffed into natural or artificial casings for subsequent curing and consumption. It is a typical sausage in Galician cuisine and is used in various traditional dishes.
Origin of the Galician lacón
The traditional dish prepared with Galician ham is " lacón a la gallega con cachelos ." It consists of cooked, sliced ham accompanied by boiled potatoes (cachelos), usually seasoned with a drizzle of olive oil and paprika.
Galician-style lacón is a traditional dish from Galicia, a region in northwestern Spain. It has its roots in Galician cuisine, which is characterized by its use of high-quality local produce and its Atlantic influence.
The origin of Galician-style lacón dates back to ancient times, when pigs were slaughtered and every part of the animal was used. Lacón, which is the shoulder of the pig, was one of the cuts used in cooking. It was usually prepared simply, simmering in water with salt and a few spices to enhance its flavor.
Over time, Galician-style lacón became an emblematic dish of the region and became popular both locally and nationally. Its simple preparation and delicious flavor made it a popular choice in Galician homes and local restaurants.
Accompaniments for Galician ham
While the most common dish is lacón with potatoes (better known as lacón con cachelos ), there are also other traditional accompaniments. Grelos are a leafy green vegetable grown in Galicia. They are cooked and served alongside the lacón, adding a slightly bitter flavor and a touch of freshness to the dish.
Also commonly used in Galician cuisine, Padrón peppers are small green peppers that are fried in olive oil until tender. They add a contrasting flavor and texture to lacón .
Then there are accompaniments that are common to several types of dishes such as salads , rice dishes and mashed potatoes.
Galician-style lacón has become a highly appreciated traditional dish and has spread beyond the borders of Galicia. It has become a staple of Spanish cuisine and is commonly found in many Spanish restaurants both in Spain and abroad. Give it a try!
Follow me on Instagram ( here )
on YouTube every Wednesday ( click here )
Galician Lacon Recipe
Yield : 8 portions
Preparation time : 3 hours
Ingredients
- 1 Galician ham (2-3 kg)
- 4-5 large potatoes
- Thick salt
- Sweet paprika
- Extra virgin olive oil
How to make Galician-style lacon
- Rinse the lacón with cold water to remove the salt and then place it in a large pot. Cover with cold water and add 25 grams of coarse salt per liter of water. Place over medium heat and bring the water to a boil.
- Reduce the heat to low and let it simmer for approximately 1 hour per kilogram of meat. Meanwhile, wash the potatoes and cut them into large chunks. Cook in a pot with salted water until tender but firm.
- Once the lacón is cooked, remove from the water and let it rest for a few minutes to cool slightly. Then, cut into thick slices.
- Place the slices of ham on a plate and serve with the cooked potatoes. Sprinkle with sweet paprika and drizzle with a little extra virgin olive oil.
