LACÓN

What is lacón?

Lacón is a type of cured meat originating from Galicia, in the northwest of Spain, which is obtained from the part of the pig corresponding to the shoulder or the front part of the animal. It is a traditional product in Galician gastronomy and is distinguished by its mild flavor and juicy texture.

Properties

High in proteins: Lacón is an excellent source of high-quality proteins, essential for cell regeneration and body functioning.
Low in fats: Compared to other cured products, it has a relatively low fat content, making it a lighter option.
Minerals: It is a rich source of minerals such as iron, zinc, and phosphorus, which are important for bone health, immune function, and oxygen transport.
Low in carbohydrates: Being a cured meat product, it does not contain carbohydrates, making it suitable for low-carb diets.

Varieties

Lacón can be found in various presentations, depending on its curing and the type of pig used. The most common varieties are:

Cured lacón: It is cured for several months, giving it a more intense flavor and firmer texture.
Fresh lacón: It is cooked before being consumed, maintaining a more tender texture.
In some areas of Galicia, lacón with different curing times can be found, which also affects its flavor and texture.

Main producing countries

Spain: It is the main producer and consumer of lacón, especially in Galicia, where this product is a fundamental part of local gastronomy.
Portugal: Although not as well known as in Galicia, lacón is also produced in some Portuguese regions.
Argentina: To a lesser extent, similar cured meats and sausages are also produced, due to the tradition of pork consumption in the country.

How it is consumed

Lacón can be consumed in various ways:

In traditional dishes: Lacón is a main ingredient in typical dishes from Galicia such as lacón with grelos (lacón accompanied by turnip greens, potatoes, and chorizo), or octopus a la Gallega where lacón sometimes accompanies the octopus.
In sandwiches: It can be used in sandwiches, such as in the case of the lacón sandwich with Galician bread.
Boiled or roasted: Fresh lacón can be cooked boiled or roasted, and it can also be added to stews or soups.
Accompanied by cheeses and wines: It can be sliced thinly and served with cured cheeses, sausages, or even paired with wines, especially Galician reds.

Recipe for lacón a la Gallega, a delicious simplicity - Mentta Blog