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 brine or by dry curing with a mixture of salt, and sometimes sugar, garlic, pepper, or other seasonings. The meat is kept refrigerated for a period to allow salt penetration, then cleaned and dried. Some lacóns are partially dried or smoked with beech or other woods, and then aged to develop flavor and texture. Curing times vary from several weeks to several months, resulting in a firm yet sliceable product with a characteristic pinkish color and a salty, savory profile.

Lacóns play a central role in Galician cuisine and are widely used in traditional dishes. They are a key component of lacón con grelos (lacón with turnip greens) and are commonly included in cocidos and other hearty stews. When served, lacóns are typically sliced thinly and can be eaten warm or at room temperature.

Nutritionally, lacóns are high in protein and fat and can be quite salty, reflecting their curing process. They are enjoyed as a regional specialty and are commonly found in markets and traditional eateries across Galicia.