cricketman

I discoverd these in Barcelona, called galtas. Though in Spanish-speaking Spain are called Carrilleras. Delicious!

You can also get a Pork version

steviedeluxe

Hope they're not called porquerias ?

JLFS

Porker ears?????

Gallegos eat loads of them in stews.

Relampago

In Spain there are also big snails, because there are several species, but those that usually eat up are the small ones. Before cooking them, It is necessary to feed them with flour during some days, for they expelled all that they had eaten in the countryside. The snails were clean

I a long time ago I don't eat, and I don't have pretenses

The small birds to those that you refer, are a gastronomy modality that consists in drowning in a brandy or cognac to the small birds (the Ortolan), for then to cook them and to eat them

Relampago

In Spain there are many classes of morcillas, as the morcilla of Burgos that has rice. Not only it is blood, are also seasoned (spices, onion, etc). The morcilla and all the one derived of the pig, I believe that it is of the time in that didn't exist the refrigerating machines, and had to be foods that should last a lot of time, mainly in winter, when it was more difficult to get food

I like cheeses, among them the blue cheese, as the Cabrales. Sometimes, I accompany with tint wine

Relampago

Any food European " bizarre " will always be better than any American " excellence "

Of this there is not any doubt

ironporer

I have had so many kinds of morcillas- with rice, with out...with garlic, without...from this village, from that one. The just don't work for me. Every Spaniard (including Mrs. IP) has told me I am crazy because ''estan tan buenas!''...kinda like Collard Greens in the southern US- everyone assumes that you will like theirs, because of their secret recipe.

Spanish cheese is a totally different subject...I love them all, the stronger the better (OK, except for Cabrales or other blue cheeses).

I suppose Callos was another thing that never did much for me...pigs feet either (manitas de ministro?)- in Spain or in the US. I do remember a drunken night in a Morrocan resturant picking meat off of a roasted goat head and loving it.

steviedeluxe

Would be a sad world if we all liked exactly the same things. I personally love morcilla, but on the other hand I'm not a great fan of paella. Don't get me wrong, I can enjoy it and I'll eat it once in a while, and when I'm in Valencia I normally force myself to a sample or two, but it just isn't top of my hit parade. For some people I know it's the best thing Spain produces. My top favourite? Maybe it's because I rarely get a chance to sample it (I've never seen it here in the UK) - Mojama.

elspeth sinclair

I love all of those things especially morcilla which I prefer to Scottish black pudding. Snails in garlic ,parsley butter, yuimmy. Cooked Spanish style in a picante sauce ok but not a favourite. What I cannot eat is the Valencian delicacy of salted sardines with fried eggs on top,yuk yuk yuk!

fembat

If I not mistaken its "morros de vaca" - sure someone will correct me if I am wrong

elspeth sinclair

English delicacy ' Bath Chaps', My father used to buy a pig's head just to get the cheeks and my mother made potted heid with the rest.