Chiclana and Paterna’s chicharrones

chicharrones from Chiclana

Chiclana and Paterna’s chicharrones

Chicharrones is one of the most popular and tasty Gaditanan gourmet products. The best are found in Chiclana and Paterna, where they are generally prepared and presented diced or sliced. There are many ingredients and ways to cook them

Cooking  typical Chiclana chicharrones :

Ingredients

  • 3kg pork belly or pork shoulder
  • 2 tablespoons of oregano
  • 2 garlic cloves
  • 1 tablespoon of salt
  • 1 kg of lard

Dice the meat into thick chunks (the meat shrinks in cooking, so small chucks are not recommended). If you want crispy chicharrones, use pork shoulder instead of belly.
Warm up the lard until it is completely melted and is a golden colour. Add the meat, salt, oregano  and optional bay leaf, cook the meat at high temperature for 45 – 60 mins. (If the lard is salted, don’t use the whole tablespoon of salt, just salt to taste) . The chicharrones are ready when a golden brown. Remove with a sieve or colander, leaving the lard in the pan. 3kg of meat will produce about 1kg of chicharrones.

Chicharrones can be eaten hot or cold, but are always better 24hrs after cooking.

Paterna chicharrones are cooked in a similar manner, but the pork is cooked whole and no oregano used. Once cooked and cooled the meat is sliced and served with a dash of lemon and coarse salt.

A glass of Oloroso is the perfect companion to chicharrones cooked  in the Chiclana or Paterna manner.

Chicharrones is a tapa that can be enjoyed in several famous taverns and restaurants,  such as El Manteca, in the La Viña district of Cádiz. Locals and tourists consider this gourmet product a real delicatessen. Even Michelin starred chefs use this Gaditanan product in their menus. Albert Adriá, for example, includes chicharrones in the tapas menu of his restaurant, Tickets, in Barcelona. He has also been awarded a Repsol Guide Sun. Albert Adriá worked in of one of the most important Spanish restaurants in the world, elBulli, owned by his brother Ferrán Adriá.

Share: