Salted Pork Backbone: The Skeleton of Flavor (Soá / Solana)
The Salted Pork Backbone is a key and indispensable ingredient in traditional Galician spoon cuisine, especially in the cold months. In the interior of Galicia, it is commonly known as "soá" or "solana".
This refers to the part corresponding to the spine of the pig, artisanally salted for proper preservation. Although it is a bone, the soá incorporates a good amount of lean meat and infiltrated fat that, when cooked, easily separates, offering meat with a delicate flavor and an extraordinarily tender texture.
✨ Quality Guarantee: Tradition in Salting
Our salted backbone is made using the traditional salting method, utilizing sea salt to achieve optimal curing.
- Substance and Flavor: It is an essential component for the famous Galician Stew, Galician Broth with turnip tops or cabbage, and any legume stew (fabas, lentils).
- Tender Meat: The cooking time releases the gelatin from the bone and softens the meat, resulting in a delicacy that melts in your mouth.
- Versatility: Although its main use is in stews, its flavor enriches any homemade dish.
🧑🍳 Cooking Tips: Essential Preparation
Since it is a cured product, it is crucial to desalinate it properly before use:
- Desalting: The backbone should be submerged in cold water for 48 hours before consumption.
- Water Change: It is recommended to change the water at least once every 24 hours to ensure the removal of excess salt.
- Cooking: Cook in plenty of water for about two hours, or until the meat easily separates from the bone. It can be cooked along with the lacón, ear, and pig's head in the stew.
📦 Storage and Shipping
- Presentation: Piece of Salted Pork Backbone, vacuum packed.
- Ingredients: Pork backbone and salt.
- Storage: Keep refrigerated.
- Shipping: Shipped under optimal refrigerated transport conditions to maintain its quality.
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