Pericana is a traditional spread originating from the Valencian Community. The spread is made with a combination of salt cod skins, sun-dried tomatoes, dried chili peppers such as choricero or ancho, olive oil, and salt. The tomatoes and peppers are sautéed in olive oil until slightly softened, and they are then mixed with slightly charred salt cod skins.

The mixture is seasoned with salt, drizzled with olive oil, and it’s then spooned over slices of bread such as a baguette. Pericana is usually served as a tapa or as an appetizer before the main course. In the past, this spread was a staple of farmers and shepherds due to the ease of preparation and easy storage.