Lacón Gallego

Lacón Gallego is a traditional Spanish dish originating from the region of Galicia. It is a type of cured ham, similar to Jamon Serrano, but made from the front leg of the pig rather than the hind leg. Lacón Gallego has been granted Protected Geographical Indication (PGI) status by the European Union, which means that only ham produced in Galicia using traditional methods can be called Lacón Gallego.

History

The tradition of curing pork in Galicia dates back to the Roman Empire, when the region was a major producer of salted pork for the Roman legions. The specific practice of making Lacón Gallego is believed to have originated in the Middle Ages, when farmers in Galicia began to cure the front legs of their pigs in a similar manner to the hind legs.

Production

The production of Lacón Gallego begins with the selection of high-quality pigs. The pigs used for Lacón Gallego are typically of the Celtic pig breed, which is native to Galicia. After slaughter, the front legs of the pig are salted and left to cure for a period of between 15 and 30 days, depending on the size of the leg. The cured legs are then washed to remove the excess salt and hung to dry for a further period of between two and six months.

Culinary Use

Lacón Gallego is typically served as a starter or appetizer, often as part of a tapas spread. It can be served either cold or warm, and is often accompanied by other traditional Galician foods such as Padron peppers or Galician bread. Lacón Gallego is also a key ingredient in the traditional Galician dish Caldo Gallego, a hearty stew made with potatoes, greens, and white beans.

See Also

• Spanish cuisine
• List of Spanish dishes
• List of hams

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