lacóns
Lacóns are traditional cured meat products made from the pork shoulder, particularly associated with the region of Galicia in northwestern Spain. The term lacón refers to the shoulder cut after it has been preserved, typically through salting and aging, and can describe both salted, unaged pieces and more fully cured varieties. In practice, lacóns may be sold as dry-salted or brine-cured meat, and some versions are smoked to develop additional flavor.
The production generally begins with a fresh pork shoulder, which is salted either by immersion in a
Lacóns play a central role in Galician cuisine and are widely used in traditional dishes. They are
Nutritionally, lacóns are high in protein and fat and can be quite salty, reflecting their curing process.