Culinary Explorer
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Bocadillo de Lacón a la Gallega
Created by Chef Isabel
This Galician bocadillo is simple because the lacón does the talking: cured pork shoulder boiled tender, sliced warm, and dressed at once with pimentón and olive oil.
Bocadillo de lacón a la gallega is Galician, and it is pork shoulder treated plainly: cured, boiled until tender, sliced warm into good bread, then dressed with sweet pimentón and olive oil. Not ham with decorations. Not a pile of extras. The meat, the bread, the red pimentón oil. That's the sandwich.
The method that decides it is when you dress the lacón. Slice it while it is still warm, lay it straight into the bread, and season it before the heat leaves the meat. Warm pork drinks the oil and pimentón. Cold pork only wears them on top, and the bocadillo tastes flatter for it.
If you are far from Galicia, look for cooked lacón, mild gammon, or an unsmoked cured pork shoulder. A good thick-sliced cooked ham from the shoulder will do in a pinch, but it will be sweeter and less deep, so be honest with the salt and generous with the oil. No hace falta haber pisado España. Dress it warm, use real pimentón, and siempre sale, si lo sigues.
Ingredients
crusty Spanish-style rolls or small baguettes
Quantity
4 (about 100g each)
split lengthwise
cooked lacón, mild gammon, or unsmoked cured pork shoulder
Quantity
500g
sliced 3mm thick
extra virgin olive oil
Quantity
60ml
| Ingredient | Quantity |
|---|---|
| crusty Spanish-style rolls or small baguettessplit lengthwise | 4 (about 100g each) |
| cooked lacón, mild gammon, or unsmoked cured pork shouldersliced 3mm thick | 500g |
| extra virgin olive oil | 60ml |
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