With our Galician stew pack, making this traditional Galician dish is easier than ever. Just choose the number of people who will be enjoying it, and we'll provide all the meat.
What does our Galician stew pack include?
The Montepicato cured meat stew kit includes the essential meats you'll need for a Galician stew: ham hock, pig's ears, chorizo sausages, and pork ribs. Simply add your favorite vegetables: chickpeas, potatoes, cabbage, turnip greens… and you'll have everything you need to prepare one of the best dishes to enjoy during the winter.
Quality meat for your Galician stew
All the meat products we make at Embutidos Montepicato are produced at our facilities in the city of Lugo. To ensure their unique flavor, we rely on artisanal processes that give our products a natural and distinctive taste that delights our customers.
A Galician-style stew for two people
Galician stew is a dish traditionally served in large quantities during family meals surrounding Carnival, but sometimes you might want to enjoy it in a more modest way. That's why at Embutidos Montepicato we've prepared a stew pack optimized for two people. So if you want to surprise your partner with a special meal, now's your chance!
For this purpose, our meat kit for making Galician stew for 2 people includes:
- 2 semi-cured chorizo sausages, like the ones you can also buy by clicking here
- 1/2 kg of salted ham hock
- 300g of salted rib
- 1 salted pig's ear
Galician stew to “fartar”
"Fartar" in Galician literally means to stuff oneself, and when used with food, to become overly full. For those who want to prepare a much larger Galician stew, we have prepared our pack for 4 people which includes:
- 4 semi-cured chorizo sausages
- 1 kg of salted ham hock
- 800g of salted ribs
- 2 salted pig ears
How do I prepare a Galician stew?
Preparing a Galician stew is much simpler than it may seem, although it is a recipe that takes some time, because it is meant to be enjoyed and not rushed!
The first and most important step before preparing your stew is to desalinate the meat. For food safety and preservation reasons, it's very difficult to preserve these products without salting them. Alternative methods would cause them to lose much of their flavor.
The best way to do this is to soak the meat in water for at least 24 hours before cooking. Therefore, it requires a little planning. This process dissolves the salt that has preserved the meat.
The next step is to cook all the meat. To do this, put a pot, pan, or casserole dish on the stove and add the ingredients for the stew once it comes to a boil. From then on, the only trick to making a stew is waiting approximately an hour and a half for all the meat to cook thoroughly. To check if it's done, the best method is to pierce it with a fork.
While the meat is cooking, use another pot to cook the vegetables. There's much more variety in the ingredients that make a good stew. Chickpeas are usually essential, but you can also add cabbage, potatoes, turnip greens, and so on.
The last step of a good stew is to drain all the ingredients with a slotted spoon, without throwing away the water in which the meat was cooked!, because it makes an incredible soup, and serve in a dish.
Where and why is Galician stew so famous?
Galician stew is especially famous in Lalín, a town in the province of Pontevedra. Thanks to its renowned "stew fair," they've made lacón (cured ham hock) a true tradition there. But stew is also widely enjoyed by all Galicians after Christmas, with Carnival being the ideal time to savor it. This hearty dish is perfect for winter and keeps very well once cooked.
PRESENTATION
Stew pack for 2 people:
- 2 semi-cured chorizo sausages
- 1/2 kg of salted ham hock
- 300g of salted rib
- 1 salted pig's ear
Stew pack for 4 people:
- 4 semi-cured chorizo sausages
- 1 kg of salted ham hock
- 800g of salted ribs
- 2 salted pig ears