Salted Pork Stomach (Bandullo): Flavor and Tradition in Stews
The Salted Pork Stomach, or Bandullo, is a highly traditional ingredient in winter Galician cuisine. Subjected to a salting process, it adds a deep, intense flavor and great tenderness to the broth of any stew thanks to its natural gelatin.
This cut is a fundamental element to enrich the Galician Stew, perfectly combining with lacón, potatoes (cachelos), and seasonal vegetables like grelos or cabbage. Once cooked, its meat is very tender and juicy.
✨ Quality Guarantee: Base of Intense and Nutritious Flavor
Our salted pork stomach follows the traditional curing process to ensure its intensity and quality:
- Authentic Flavor: The salting preserves a concentrated meaty flavor, ideal for broths and stews.
- Tender Texture: Its texture is soft and gelatinous after prolonged cooking, making it easy to chop and eat.
- Direct Use: Perfect for direct consumption as a tapa, simply boiled and seasoned "a la gallega" with sweet or spicy paprika.
🧑🍳 Cooking Tips: Essential Process for Stews
The proper preparation of the salted stomach is vital to eliminate excess salt and achieve the desired texture:
- Thorough Desalting: Soak the stomach in cold water for 24 to 36 hours.
- Water Change: Change the water at least every 12 hours to ensure the removal of salt.
- Cleaning: Before cooking, rinse the piece well under running water.
- Cooking: Cook in clean, abundant water. The cooking time should be prolonged, at least one and a half hours, or until the piece is completely tender. The total time may vary depending on the size, so we recommend piercing it to ensure it is done.
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