A plate of Lacón a la Gallegasits on a table with a small plate of jamon iberico in the background

Lacón a la Gallega

Galician cured pork shoulder (tapas)

Lacón a la Gallega originates from the northern region of Spain, Galicia, and is one of the quickest and easiest tapas dishes you can make at home. It uses a simple but tried and tested combination of just 5 ingredients and the result is nothing short of spectacular.

Lacón a la Gallega

Galician cured pork shoulder (tapas)

Lacón a la Gallega originates from the northern region of Spain, Galicia, and is one of the quickest and easiest tapas dishes you can make at home. It uses a simple but tried and tested combination of just 5 ingredients and the result is nothing short of spectacular.

About This Recipe

Origninating from the most northern region of Galicia, Lacón a la Gallega (Galacian cured ham) uses just 5 ingredients and is a fantastic tapas dish that can be made in merely a few minutes!

The soft tender Lacón is highlighted when using a combination of sweet and spiced paprika (Pimentón). A liberal drizzle of some excellent quality extra-virgin olive oil and a sprinkle of salt brings this dish to life and combines perfectly with the smoky aromas of the meat, paprika, and the soft flavors of the olive oil.

A regional map of Spain highlighting the location of Galicia

Ingredients required for Lacón a la Gallega;

  • Lacón
  • Potatoes
  • Extra-Virgin Olive oil
  • Paprika 
  • Salt

Looking for more inspiration from the Galicia region of Spain?

Check out our Galicia regional foodie guide here!

Legs of jamon hang in a butcher shop window

What is Lacón?

Not to be confused with Jamón, Lacón is a dried Spanish ham that is made from the shoulders or front legs of a pig. There are two types depending on how the pigs are fed. 

    Traditional Lacón Gallego: Pigs are fed with acorns, cereal grains, chestnuts, and vegetables for a minimum of 3 months prior to slaughter.

      Lacón Gallego: Pigs fed on feed authorized by the regulatory board up until the slaughter.

        Not to be confused with Jamón, Lacón is a dried Spanish ham that is made from the shoulders or front legs of a pig. There are two types depending on how the pigs are fed. 

          Lacón is an excellent source of protein and vitamins, and the meat has a high caloric intake of 350 calories per 100 grams.

          Ham similar to Lacón

          Living within Spain, it’s super easy to find Lacón, just hed to any carnicería (butcher shop in Spanish) and you’ll find legs being skillfully carved around the clock. The meat is so popular in Spain (and for good reason!), that most supermarkets also stock it. Tracking it down in other parts of the world can be a little more tricky. 

          The closest neighbor to Lacón is going to be a cured ham from a white pig breed that typically has quite fatty meat. You’ll also want to find a cured ham that has not been smoked. Serrano ham and Duroc pork ham both are quite similar and quite easy to track down in any good butcher or delicatessen.

          A plate of lcaon a la gallega sits on a table with a small plate of jamon iberico in the background

          Equipment needed

          • A large pot for boiling potatoes

          Serving:

          Tapas for 4 people / 100 grams per person

           

          Ready In:

          Prepare 2 minutes / Cook 10 minutes

           

          Skill Level

          Very Easy

           

          Serve with:

          Some fresh white bread

           

          Ingredients

          Method (step-by-step)

          • 400 grams of Lacón (sliced by the butcher)
          • 300 grams of potatoes (peeled and scalloped)
          • 60 ml (2 fl. oz.) Extra-Virgin Olive oil
          • 5 grams of sweet and smoked/spicy Paprika 
          • Pinch of salt
          Nutritional fact sheet

          Method (step-by-step)

          First, remove the Lacón from the fridge and bring it to room temperature. 

          While waiting, peel and slice the potatoes into scallops around ¼ inch thick. Boil on medium heat for around 10 minutes or until slightly soft. Strain and layout the scallops on a plate. Add a slight sprinkle of salt to the potatoes.

          Next, evenly lay out all of the Lacón on the potatoes. Drizzle with some good quality extra-virgin olive oil and then season with some sweet and spicy paprika. Sprinkle a pinch of salt over the top and serve. Optionally serve with some slices of fresh white bread.

          Nutritional fact sheet

          Nutrition & Diet

          Lacón is a great source of protein and vitamin B. It’s a fatty meat that is also good if you’re looking to build muscle and provide energy due to its high-calorie count per serving. 

          Paprika is loaded with healthy vitamins and has been found to reduce inflammation, improve cholesterol levels, and may even guard against cancer. 

          Extra-virgin olive oil is the golden child of the Mediterranean and is one of the healthiest fats on the planet. Studies have shown it protects against diabetes, reduces blood pressure, and

          • Protein 20% 20%
          • Carbs 5% 5%
          • Total Fat 14% 14%
          A picture of olives on an olive tree with a blurred countryside in the background

          More Recipes

          boquerones - Spanish anchovies cured in vinegar and olive oil, served on a plate with some crushed garlic, cilantro, and lots of golden extra-virgin olive oil

          Boquerones

          Spanish Anchovies with garlic & olive oil

          A long green plate of spinach with chickpeas sits on a rustic chopping board with a few slices cut from a white laof of bread

          Spinach with chickpeas tapas

          Espinacas con garbanzos

           

          A large red pot filled with Spanish Seafood Stew, brimming with mussels, prawns, and fish.

          Spanish seafood stew

          Suquet de peix /Suquet de Pescado

          We're social!

          Reach out and say hi!

          A plate of Lacón a la Gallegasits on a table with a small plate of jamon iberico in the background

          Lacón a la Gallega (Galacian cured ham)

          Byron
          Using just 5 ingredients, Lacón a la Gallega (Galacian cured ham) is a fantastic tapas dish that can be made in merely a few minutes!
          The soft tender Lacón is highlighted when using a combination of sweet and spiced paprika (Pimentón). A liberal drizzle of some excellent quality extra-virgin olive oil and a sprinkle of salt brings this dish to life and combines perfectly with the smokey aromas of the meat, paprika, and the soft flavors of the oil.
          5 from 4 votes
          Prep Time 5 mins
          Cook Time 10 mins
          Total Time 15 mins
          Course Appetizer, party food, Snack, tapas
          Cuisine healthy, Mediterranean, spanish
          Servings 4 tapas
          Calories 226 kcal

          Equipment

          • A large pot for boiling potatoes

          Ingredients

          • 400 grams of Lacón sliced by the butcher
          • 300 grams of potatoes peeled and scalloped
          • 20 ml 2 fl. oz. Extra-Virgin Olive oil
          • 1-2 grams of sweet and smoked/spicy Paprika
          • Pinch of salt

          Instructions
           

          • First, remove the Lacón from the fridge and bring it to room temperature.
          • While waiting, peel and slice the potatoes into scallops around ¼ inch thick. Boil on medium heat for around 10 minutes or until slightly soft. Strain and layout the scallops on a plate. Add a slight sprinkle of salt to the potatoes.
          • Next, evenly lay out all of the Lacón on the potatoes. Drizzle with some good quality extra-virgin olive oil and then season with some sweet and spicy paprika. Sprinkle a pinch of salt over the top and serve. Optionally serve with some slices of fresh white bread.

          Nutrition

          Serving: 100gCalories: 226kcalCarbohydrates: 12.6gProtein: 18.7gFat: 11gSaturated Fat: 2.4gCholesterol: 71mgSodium: 1311mgPotassium: 583mgFiber: 1.9gSugar: 0.9gCalcium: 14mgIron: 2mg
          Keyword bread, ham, jamon, mediterranean, potato, spain, Spanish cuisine