Lacón Gallego

Lacón Gallego is a cured and dried ham produced in the region of Galicia. This type of ham, unlike the jamon, is produced solely from pigs' shoulders. The breeds used in the production of this ham are Celt, Large White, Landrace or Duroc.

There are two types of Lacón Gallego, depending on how the pigs are fed. Traditional Lacón Gallego is made from pigs that have been fed with acorns, grains, and vegetables for at least three months before the slaughter. The other type of ham does not contain 'traditional' in its title and is made of meat from pigs fed on the feed authorised by the regulatory board up until the slaughter.

This ham has a bright pink to purple color and shiny appearance when cut. Lacón Gallego is made in four separate steps that include salting, washing, post-salting, and drying or maturation. The taste is intense and complex, as it is the case with most cured meats, with dominating woody and nutty notes.