Meat for Days
Meat
A tradition of excellence.
Galicia boasts a high-quality, farm-raised meat that is in line with Galicia’s agricultural history. The region prides itself in excellent quality pork, beef, goat, poultry and rabbit. Even wild boar “jabalí” is a thing. It’s a little hard to be a vegetarian here but there are many veggie options too. Here pork is king with the wide variety of cured hams, and they don’t let any part go to waste. ;) You will likely savor the locally-grown meat in the tapas. (Check out: What's a "Tapa"?)
Pork:
- pork “raxo”: fried with garlic
- pork “zorza”: fried with garlic and “pimentón”
- pig ear “oreja” surprisingly enjoyed by many admirers
- sausage “chorizo” cured pork sausage flavored with paprika
- chickpeas "garbanzos" with pork in a stew “callos”
- barbecued pork or beef “churrasco” (often served with a tangy, savory sauce)
- stew "cocido"
- cured pork legs (Check out: Galician Oddities)
More in the pigginess department
Beef:
- barbecued beef “churrasco” (often served with a tangy, savory sauce)
- stew "guisado"
You can always ask for suggestions and try out meat and wine pairings.