Dishes · A classic of Galician · Lugo

Lacón con grelos

Cured pork shoulder boiled with turnip tops, chorizo and potatoes, and served on one great platter with olive oil and pimentón.

What makes it lacón con grelos

  • Lacón — cured pork foreleg — soaked and boiled.
  • Grelos, the bitter turnip tops.
  • Chorizo and potatoes from the same pot.

Where it comes from

It's the dish of Carnival — Entroido — in Galicia, when the pig killed in winter has cured and the grelos, the bitter flowering tops of turnips, are at their best. It's eaten above all in Lugo and the interior.

Everything cooks in one pot, in turn: the lacón first, soaked of its salt, then the chorizo, potatoes and greens in its broth, which is drunk as caldo.

Be the first here

Start your own lacón con grelos
No one here has made lacón con grelos yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

GalicianCaldo gallegoA plain, restoring broth of turnip tops or cabbage, potatoes and white beans, flavoured with a little cured pork.No one here has made it yetCastilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.No one here has made it yet