They may seem the same, but they are not. Although we agree that both products are perfect to get us out of a bind when hunger strikes. Since without having to cook them, or invest too much time, we will be able to prepare an endless number of quick and tasty recipes.
But let’s not get sidetracked today it’s time to talk about the lacón (note that there is a Specific Denomination Lacón Gallego), its preparation and its main differences with cooked or York ham. Do you think we are entering fully into this exciting world with the white pig as the protagonist?
what is lacon
The term lacon comes from the Latin laccathat refers to the front leg of the pig, specifically its cured meat. And precisely this is what will help us differentiate it from other meat products that we will talk about later.
At all times we speak of a product deeply rooted in Galician tradition, in fact there are many references to the lacón that prove it. One of the first appointments to this product so particular we find it in a passage of the Synodical Constitutions of Orense, which dates from 1619, where it can be read: “in eating lacones and other fat on Saturday, the custom that exists in this bishopric is kept, which is that eat…”.
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And although we know that there are more references to lacón during the 17th and 18th centuries, we are going to skip them because what really interests us is knowing the particularities of this cured ham. Especially since today it is produced in many parts of Spain, although the Galician-style lacón will always be the Galician-style lacón.
To make it, like other meat products from the pig, it is subjected to a drying and salting processand once we have it ready we can decide whether to accompany it with turnip tops, chorizo or boiled potatoes.
The ham is a product with high protein content which presents a soft, pink and light meat, equally enjoyable both raw and cooked. In addition, it is a food rich in nutrientsso it is perfect to include in diets for athletes.
Differences between pork shoulder and York ham
Although you will have already identified some feature of the lacón that leads you to think that it is a different product from cooked ham, we are going to teach you how to differentiate it in great detail.
The piece of the pig from which they come is different. While the York ham is obtained from the hind legs, for the lacón the front legs of the animal are used.
One of the big differences it’s in the taste. This is directly related to crafting. Although in both cases the pieces of the pig will be salted, the subsequent curing process will change. Basically, you should know that the curing of the ham will be greater than that of the lacón.
The price of both is also different. while cooked ham is usually around 10-12 euros per kilo, in the case of lacón we can easily go for 16 euros per kilo.
However, you must be clear that in any of the cases we will be acquiring a product of excellent quality and highly recommended for its health benefits. In addition to being good sources of high biological value proteinThey have calcium and phosphorus, necessary to ensure good health of teeth and bones.
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