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 Spain and foodie heaven — Galicia. Lacón a la Gallega (Galician cured ham) uses just 5 ingredients and is a fantastic tapas dish that can be made in next to no time.
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.
Ingredients required for Lacón a la Gallega;
- Lacón
- Potatoes
- Extra-Virgin Olive oil
- Paprika
- Salt
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.
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 head to any carnicería (butcher shop) 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 a good butcher or delicatessen.
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:
Alone or with some fresh 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
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 lay out the scallops on a plate. Add a slight sprinkle of salt to the potatoes.
Next, evenly lay out all of the Lacón over the potatoes. Drizzle with some good quality extra-virgin olive oil and then season with some sweet and smoked/spicy paprika. Sprinkle a pinch of salt over the top and serve. Optionally serve with some slices of fresh white bread.
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.
Nutritious extra-virgin olive oil is the golden child of the Mediterranean diet and is one of the healthiest fats on the planet. Studies have shown it protects against diabetes, reduces blood pressure, and
- Protein 20%
- Carbs 5%
- Total Fat 14%
Lacón a la Gallega (Galacian cured ham)
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.