National Dish Spain: Lacón con Grelos (Recipe)
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Tuck into Lacón con Grelos, a soul-warming classic from Spain’s green northwest. This rustic Galician favourite brings together tender, salt-cured pork shoulder, peppery turnip greens and slices of smoky chorizo, all gently simmered until meltingly soft. Traditionally enjoyed during the carnival season, it is the kind of generous, one-pot feast that turns a cold day into a celebration. Bring a taste of the Galician countryside straight to your own table.
About Lacón con Grelos
Lacón con Grelos is a traditional dish from Galicia, a region in the northwest of Spain. This hearty plate pairs salt-cured pork shoulder with grelos, the leafy turnip greens that grow in abundance across the region. It is most often served during the carnival season, though it makes a wonderful meal at any time of year. Rich, comforting and deeply rooted in country tradition, it is a true taste of Galician home cooking and a fine example of Spanish cuisine.
Ingredients (serves 1–2)
- 500g salt-cured pork shoulder (lacón)
- 300g grelos, or turnip greens as an alternative
- 2–3 medium potatoes
- 2–3 chorizo sausages
- Salt and pepper to taste
- 1 bay leaf
Shopping for the ingredients
You will find the ingredients for Lacón con Grelos in a well-stocked supermarket or a good delicatessen. Look for a quality pork shoulder and nice, fresh grelos. If grelos are hard to come by where you live, you can happily fall back on turnip tops or Swiss chard. And do not forget proper Spanish chorizo for that authentic, smoky flavour — much like the sausage that takes centre stage in Chorizo a la Parrilla.
Preparing the dish
The salt-cured pork shoulder should be rinsed well beforehand and soaked in water for at least 24 hours to draw out the excess salt — be sure to change the water regularly. Wash the grelos or turnip greens thoroughly and trim away the tough stalks. Peel the potatoes and cut them into large chunks so they hold their shape during cooking.
Step-by-step instructions
- Bring a large pot of water to the boil, add the soaked pork shoulder and the bay leaf, and let it cook for around 1.5 hours.
- Add the peeled potatoes and the chorizo sausages, then cook for a further 20 minutes.
- Drop in the washed grelos or turnip greens for the last 10 minutes, until they are tender.
- Lift everything out of the pot and arrange it on a large platter, slicing the pork shoulder and chorizo.
- Spoon over a little of the cooking broth and season with salt and pepper to taste.
Gluten-free / lactose-free version
Lacón con Grelos is naturally gluten-free and lactose-free. Just check that the chorizo contains no gluten-based binders. The vast majority of chorizo sausages are free from both gluten and lactose, but it is always worth casting an eye over the ingredients list to be sure, especially if you are catering for someone with a gluten intolerance.
Tips for vegans and vegetarians
For a vegan or vegetarian take on the recipe, swap the meat for plant-based alternatives. Use tofu-based sausages or seitan to keep that savoury, satisfying bite. Add beans or lentils to boost the protein, and carry on using grelos or another leafy green along with the potatoes. The result is just as hearty as the original, with all the comfort and none of the meat.
More tips and tricks
To deepen the flavour of Lacón con Grelos even further, you can add a little garlic and paprika. If you are not keen on too much salt, blanch the pork shoulder briefly after soaking and discard that first cooking water before the final preparation. It is also worth experimenting with different varieties of potato to vary the texture of the finished dish.
Adapting the recipe to your taste
Everyone has their own preferences, and Lacón con Grelos is easy to adjust. Increase or reduce the amount of chorizo to suit your palate. Feel free to play with the herbs too — a sprig of thyme or rosemary lends the dish an extra layer of aroma. You can also pile in more vegetables to turn it into something closer to a hearty stew.
Ingredient substitutions
If you cannot get hold of chorizo or grelos, there are plenty of good alternatives. In place of chorizo, reach for another smoked sausage. Grelos can be replaced with Swiss chard, spinach or kale — the same sturdy greens that pair so well with pulses in Espinacas con Garbanzos. That keeps the dish close to the original while letting you make the most of what is available locally.
Drink pairing ideas
Lacón con Grelos is traditionally served with a glass of Galician wine. A crisp Albariño white is an excellent match for this dish, while a fresh red such as Mencía also works beautifully. For those who would rather skip the wine, a light, lively cider makes a fine alternative and nods to the apple-growing traditions of the north.
Serving and presentation ideas
The presentation can be wonderfully simple yet still make an impression. Serve Lacón con Grelos on a large platter, arranging the potatoes and greens around the sliced pork shoulder and chorizo. Finish with a fresh bay leaf and a scattering of coarse sea salt for that final flourish. A generous, communal platter like this is made for sharing around the table.
A bit of history
Lacón con Grelos has its origins in Galicia and is an absolute must during the carnival season. Historically it was a winter dish, making the very best of the cold months with nourishing ingredients such as pork and hardy seasonal vegetables. It is closely tied to country life and the old tradition of the household pig slaughter, a custom that once shaped the rhythm of rural Galician kitchens.
More recipe ideas
Summary: Lacón con Grelos
Lacón con Grelos is a hearty, traditional dish from Galicia that is perfect for cold days. With its salt-cured pork shoulder, grelos and chorizo, it offers a rich and satisfying meal. The preparation is straightforward and the ingredients are easily interchangeable, so it bends to suit all kinds of tastes. Give it a go and enjoy a little slice of Galician culture on your plate.
