Preservation method: Store in a cool, dry place between 10 and 15 ºC. Avoid direct sunlight.
Salted pork head is an emblematic product of Galician slaughter, made from the head of the pig. Its process includes salting and smoking with oak wood. Ideal for Galician stews, it requires desalinating before consumption. We present the option of a whole piece or half a head, always ensuring maximum quality and flavor.
Salted pork head is a representative food of Galician cuisine, especially famous during slaughters and carnivals. Made from the head of the pig, it undergoes a salting and smoking process with oak wood, followed by proper curing in refrigeration, giving it its characteristic flavor. This piece can weigh between 4 and 4.2 kg and is available in two variants: a whole piece or half a head. The salted pork head is an essential ingredient in Galician stews, adding intense and authentic flavor to dishes. To enjoy its best taste, it is important to desalinate the head before consumption. Just soak it in water for a few hours and then enjoy it in your stew, mixed with vegetables for a delicious combination. Additionally, its preservation is easy; if not desalted, it can be kept in a cool and dry place at temperatures between 10 and 15 degrees for 1-2 months, avoiding direct sunlight. This versatile product is fundamental in Galician culinary tradition and guarantees a unique gastronomic experience.
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