Lacón con patacas e grelos (lacón with boiled potatoes and turnip greens)
Historically, lacón has been mentioned in texts since at least the 17th century.
Lacón galego from Galicia, Spain, have a PGI status under European law. Production of lacón galego may take place in Galicia, from the rearing and slaughter of the pigs, to the curing of the final product. The actual product is only made with the shoulder, rather than the whole leg, as is usual with other jamones (hams).
The following breeds of pig may be used to make lacón: Celtic, Large White, Landrace or Duroc, and there are two type of lacón, depending on how the pig is reared:
Traditional lacón galego may be called so when the pig has been fed on a diet of only natural feed, e.g. acorns, cereals, chestnuts, and other vegetable foods for at least the last three months before slaughter.
Lacón galego when the pig has been fed on the feeds authorised by the regulatory board for up until slaughter.
Those feeds that are unauthorised by the board are forbidden; these include oils and fish, and their derivatives.
lacón, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, february, 2008, learn, when, remove, . This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help improve this article by introducing more precise citations February 2008 Learn how and when to remove this template message Lacon is a Spanish dried ham obtained from the shoulders or front legs of the pig LaconLaconPlace of originSpainRegion or stateGaliciaMain ingredientsDried meat pork shoulder VariationsLacon galego Lacon galego Media LaconLacon con patacas e grelos lacon with boiled potatoes and turnip greens Historically lacon has been mentioned in texts since at least the 17th century Lacon galego from Galicia Spain have a PGI status under European law Production of lacon galego may take place in Galicia from the rearing and slaughter of the pigs to the curing of the final product The actual product is only made with the shoulder rather than the whole leg as is usual with other jamones hams The following breeds of pig may be used to make lacon Celtic Large White Landrace or Duroc and there are two type of lacon depending on how the pig is reared Traditional lacon galego may be called so when the pig has been fed on a diet of only natural feed e g acorns cereals chestnuts and other vegetable foods for at least the last three months before slaughter Lacon galego when the pig has been fed on the feeds authorised by the regulatory board for up until slaughter Those feeds that are unauthorised by the board are forbidden these include oils and fish and their derivatives See also editList of hams List of dried foods nbsp Food portalReferences editOfficial Site Archived 2017 10 01 at the Wayback Machine nbsp This meat related article is a stub You can help Wikipedia by expanding it vte nbsp This Spanish cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Lacon amp oldid 1146040916, wikipedia, wiki, book, books, library,
