galtes de porc
A guide to food in Spain – F-G-H
galtes de porc: pigs cheeks
Really the jawbone with its attendant meat, this is usually simply roasted but often a sofregit enters the dish either in the cooking or as a guarnició. Galtes have delicious smooth textured meat although we’ve not taken to adding a bit of bacon during roasting as otherwise it can be too strongly flavoured.
By Simon Rice