This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Lacón is a Spanish dried ham obtained from the shoulders or front legs of the pig.
 | |
| Place of origin | Spain |
|---|---|
| Region or state | Galicia |
| Main ingredients | Dried meat (pork shoulder) |
| Variations | Lacón galego, lacón galego |
Historically, lacón has been mentioned in texts since at least the 17th century.
Lacón galego from Galicia, Spain, have a protected geographical indication (PGI) status under European law. Production of lacón galego may take place in Galicia, from the rearing and slaughter of the pigs, to the curing of the final product. The actual product is only made with the shoulder, rather than the whole leg, as is usual with other jamónes (lit. 'hams').
The following breeds of pig may be used to make lacón: Celtic, Large White, LandraceorDuroc, and there are two type of lacón, depending on how the pig is reared:
Those feeds that are unauthorised by the board are forbidden; these include oils and fish, and their derivatives.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it. |
