Galician Meat and Dairy Products

For those of you who are meat lovers, do not worry, you will not be disappointed. Galicia also offers up some of the finest meat dishes that Spain can offer. Almost all, like it´s seafood, locally sourced. If you are coming on a cycling trip to Galicia, then you will need plenty of fuel. And the meat in the region is second to none.


Love Affair With Pork


Pork is the most common meat on a Galician menu, and, every square inch of the animal is used. Of course, there are the  normal cuts, familiar with many Europeans, such as the fillet, (solomillo) and the ribs (costillas). In Galicia though, it doesn´t stop there. Popular tapas are the ears (oreja), and the stomach (callos), a dish that is prepared with cumin and chickpeas. It is evident that the Galicians love their pork. They mince and cure it to prepare the world-famous chorizo sausages, or prepare the more basic criollo sausage. Many of the local food festivals that take place throughout the year will offer just one part of the pig.

Galcian Steaks

Steak is also a very popular meat dish in Galicia. From the delicate taste of veal (picaña) to the huge T Bones  (chuletones) , Galicia has something for everyone. Almost all meat is sourced locally, with many farms in the interior provinces of Ourense and Lugo.  Galicians with meat expect quantity as well as quality, and visitors can be overwhelmed by the size of steak on offer.  Also, unless you like to see a lot of blood on your plate, always ask for well done (bien hecho). As a rule, the Galicians tend to favour meat under done. The best cut is the steak from a bull (chuleton de buey), which is generally cooked quickly in the kitchen to brown the surface. It is then cut at the table, and cooked on a hot granite slab, lubricated by the fat from the meat. Once experienced, never forgotten.



Galician Cheese

Diary produce in Galicia is also top quality and it is famous for its cheeses, particularly tetilla. Historically, the production was concentrated in the Arzúa region close to Santiago de Compostela. Nowadays, production is more widespread throughout the region, and its distinctive shape, like a woman´s breast give it its name. Its texture is creamy, and its smooth taste particularly when coupled with membrillo, a jam made from quince, spread over freshly baked bread, makes this a delightful snack. Other wonderful Galician cheeses include Palo Santo, a slightly harder cheese whose recipe dates back 300 years, when it was made by monks who stirred the whey with a stick that they blessed before starting. The palo santo refers to the “saint´s stick”.