Description
The Lacón Gallego PGI is a sausage product made from the trotters or rear extremities of fattened pigs weighing not less than 90 kg. The races are Celta, Large White, Landrace, and Duroc or crossed with Blanco-Belga and Pietrain. Trotters used are between 3.5 and 6.5 kg in weight.
Production Area
Lacón Gallego PGI can be made in the Autonomous Community of Galicia.
Production Method
The swine is slaughtered at six months after a 24 hours period of fasting. After the slaughter, the meat is left to rest for 24 hours at a temperature of 0-5°C and a relative humidity of 80-90%. Once this is finished, the meat is cut. The salting process lasts one day per kg of meat, which is required for dehydration. The meat is then washed to remove any salt from the surface. It is then left to rest for seven days before the seasoning and drying, which are carried out in suitable areas where the ventilation can be controlled. The entire process takes about 30 days.
Appearance and Flavour
Lacón Gallego PGI has a rounded shape, and weighs between 3 and 5.5 kg, it has a pink to deep red colour, with white-yellow fat and a solid consistency. The taste is lightly salted, it is characterised by a delicate aroma.
History
The history of Lacón Gallego PGI goes back centuries; it is a traditional product and is closely linked to the production area. The product is cited in many documents; one from 1619 makes reference to the daily eating habits of the farmers and how Lacón Gallego PGI was eaten almost exclusively by the upper classes. In the 20th century, there are many references to this product and its popularity in the 1960s is incontrovertible.
Gastronomy
Lacón Gallego PGI should be kept in a fresh, dry, well-ventilated area without excessive lighting. The cooked product should be kept in the fridge for not more than seven days. Lacón Gallego PGI is a typical dish of Christmas Eve and carnival Sunday; it is often served cooked with turnip leaves. It is cooked in a pot, the Lacón Gallego PGI is covered with water and let to simmer. An entire piece should be left to boil for at least two-anda-half hours. Roulades are often made from this product, they are often cooked, wrapped in tinfoil and material, when they are cooked they are sliced and served with various vegetables.
Marketing
The product is sold as Lacón Gallego PGI in two distinct categories: Lacón Gallego Tradicional, from swine fed on cereal, chestnuts, acorns and tuber products for the last three months of life and Lacón Gallego from animals fed on controlled cattle feed. The product is sold whole, on the bone, or sliced and vacuum-sealed.
Distinctive Features
The climate and ground conditions of the production area mean that Lacón Gallego PGI is a unique and excellent product.
