Click on the dishes to see the recipes

• The Galician Lacon has, being a cured product, the huge advantage of its easy preservation either under refrigeration conditions or uncontrolled environment, although in the latter case it would be advisable to keep it in a properly ventilated place, at temperatures as mild as possible and away from intense light. When it comes to its preparation there are some essential requirements:

• Desalting: Shall be performed in such a container as to allow covering the entire piece with water. It shall remain like that for 48 hours, and water must be replaced every 12 hours.

• Cooking: Shall be carried out using a pot capable of lodging the lacon fully drowned in water, with the lid on and to normal heat in order to keep it at a constant, slow boiling. A whole piece a cooking period of 2 hours and a half is required. In the case of cooking half a piece, or a meat roll made from lacon (wrapped in aluminium foil first, then in a white cloth and finally tied), two hours will suffice. In the latter case it is advisable to put a heavy tray on top of the roll in order to improve draining, to ensure a more straightforward slicing and, therefore, improved presentation.

• Preservation of the Cooked Product: Shall be kept in the refrigerator for no more than 7 days. This period would be eventually reduced in the case of meat rolls, the lifespan of which would be shortened not because of the lacon itself, but for the stuffing used.