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Carnicería Frebas

Salted Pork Snout

€8,50
Shipping within 24-48h with SEUR Buy now at Carnicería Frebas Learn more about this product directly from the merchant's website. Only the prices listed on their website apply.

Salted Pork Snout: The Gelatinous Contribution to Galician Tradition

The Salted Pork Snout is a cult ingredient in Galicia. It is the piece that transforms any broth or stew. It is characterized by its high collagen content. This gives it an unmistakable texture, very gelatinous and tender, after cooking.

Our snout is carefully selected. It then undergoes a traditional salting process. This ensures preservation and enhances the flavor. It is a very tasty product, ideal for spoon dishes in autumn and winter.

✨ Quality Guarantee: Texture and Flavor

  • Gelatinous Texture: It is famous for its high content of natural gelatin. This gives it a smooth texture that melts in your mouth.
  • Double Culinary Use: It is essential in Galician stew. But it is also the base for the Morro a la gallega tapa. It only needs oil and paprika.
  • Deep Flavor: The traditional salting enhances the flavor of the meat. This makes it a tasty and very nutritious bite.
  • Traditional Preparation: Our snout has been burned and salted artisanally. This follows the Galician culinary tradition.

🧑‍🍳 Cooking Tips: Desalting and Cooking

As a salt-cured product, it requires very specific preparation.

  1. Desalting: Submerge the snout in cold water. Let it soak for 24 to 36 hours. The exact time depends on your taste for salt.
  2. Change the Water: It is recommended to change the water at least every 12 hours. This ensures efficient desalting.
  3. Cooking (Base Dish): Once desalted, boil it in plenty of water. It will need approximately 1 and a half hours. Cook until very tender.

“A la Gallega” Tip: Cut the cooked snout into small pieces. Dress with extra virgin olive oil. Sprinkle with paprika (sweet or spicy) and coarse salt. Serve warm with boiled potatoes (cachelos).

SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.

Explore the brand

Carnicería Frebas

Comprar Carne Gallega is an online shop specialising in high-quality Galician meat, selected directly from local farmers.
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