The “Lacón Gallego” Protected Geographical Indication (P.G.I.) applies to traditionally cured ham shoulder.
Ham shoulder protected under this variety comes from pigs from the Celta, Large White, Landrace and Duroc species and any of their crosses. Crosses are accepted with White Belgian and Pietrain breeds, of proven meat quality, provided these are included in a percentage of less than 25%.
Pigs are sent for slaughter when they are at least six months old and weigh 90 kilos. Once slaughtered, they are butchered using traditional cuts encircling the bone.
The process for producing the cured shoulder involves a series of stages: salting, washing, resting, drying or curing, taking a minimum of 30 days. Smoking or any other type of procedure to speed up the drying process are not permitted.
All Galician Pork Shoulders carry a label from the original producer showing they are from a Protected Geographical Variety, with a second numbered label issued by the Regulatory Board.
Pork shoulders are produced and elaborated throughout the whole of the Autonomous Community of Galicia.
Pork shoulders produced under the auspices of the P.G.I. have the following characteristics: The shoulder must be whole, including the skin and bottom section, but without the hoof.
It must weight between 3 and 5.5 kg. The outside of the piece is rounded, profiled at the edges until the muscle appears, with a clean, firm appearance and constant muscle mass.
Its texture must be firm to the touch, depending on how long the piece has been cured.
The fat is soft, white or slightly yellow, bright, aromatic and pleasant tasting, and the muscle is pink or red, with medium resistance to cutting, partially veined with fat.
Its aroma is gentle, pleasant, with no rancid or other unusual smells, with a flavour that is slightly salted, gentle, creamy and with a certain intensity.
Production (2007): 27.458 kg (7.759 pieces)
Prego de condicións (640 Kb)
Ficha técnica 2010 (14 Kb)
Ficha técnica 2011 (106 Kb)
Ficha técnica 2012 (106 Kb)
Ficha técnica 2013 (101 Kb)
Ficha técnica 2014 (80 Kb)
Ficha técnica 2015 (85 Kb)
Presidente: Abel Yáñez Armesto
Rúa O Palomar, s/n.
Tel.: 881 997 276
Fax: 981 546 676