Innards & unmentionables
Higado de cerdo [pig's liver] is never served in restaurants, but is extremely cheap in butchers' shops and does not make for a bad meal if fried with tomatoes, garlic, oregano and onions and with white wine or sherry poured over it in the pan. The same goes for corazón de cerdo [pig's heart]. Both are good in mixed meat stews.
- Higado encebollado
- Riñones al jeréz
- Sesos a la romana
- Rabo de toro
Pa de fetge [liver bread] is the name given to a sort of rough farmhouse pig liver paté, just a little bit too coarse and dry to spread easily. It is widely regarded as an embutit . The best pa de fetge is said to be from La Cerdanya, a beautiful river valley straddling the French border in the Pyrenees . I like it a lot.
Foigras ibérica is highly regarded goose liver paté.
With the exception of homemade versions in some restaurants, most Spanish patés tend to be inferior to their French counterparts.
Meatballs / Albongigas / Mangonguilles