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Talking about cocido in Galicia means talking about Lalín and at the La Molinera restaurant they have been preparing this dish since 1985 with a great selection of regional ingredients. La Molinera makes a special effort to find the best pork meat from Lalín for their cocido, giving it a superior flavor and tenderness. The main characteristic of Lalín's cocido is that the pork meats, in addition to being salted and cured, are smoked, giving it a special intensity. Lalín's cocido is composed of: - Broth and noodles. - Chickpeas. - Meat chorizo and onion chorizo. - Turnip greens or cabbage, depending on the season, and potatoes. - "Cacheira" (pork snout) and "lacón" (shoulder). - Assorted meats: chicken, beef, spine, leg, tail, rib, bacon, and tongue. Preparation method: 1. Open the broth bag and pour the contents into a pot. When it boils, add the noodles and let them cook for 3 or 4 minutes. Adjust the salt if necessary. 2. In a separate pot, place the vacuum bags, cover with water, and heat on the stove for 15 minutes from the moment it starts boiling. 3. Then, open the vacuum bags and serve all the ingredients well drained. Weight: 4.9 kg Servings: 3 servings Storage: Cold at 2º to 6ºC Origin: Lalín, Pontevedra Made by La Molinera Restaurant Once opened, consume within 2 days.