galtes de porc

A guide to food in Spain – F-G-H

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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

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