Fred James

Spanish butchers cut their meat differently to UK butchers and there may well not be a direct equivalent to the UK cuts.

This site may help.

http://www.vittleante.com/English-Sp...eef_Cuts_Res_0

fionamw

Bread and dripping, in my experience, never saw a pig. It was the drippings, literally, from a nice fatty beef roast. And of course bread!

Alectryon

Yes, bread and dripping was always beef dripping - even chips were cooked in it. The other was bread and lard - that was pig fat. Both were salted and a sprinkling of black pepper. After the world war (the second one that is, I ain't that old) it was a staple amongst the poorer classes, of which we were a part.

steviedeluxe

Well I stand corrected. In my defence, I never ate bread and lard (or dripping), it was the previous generation who had that hardship. But it shows that when you are genuinely hungry, you will eat most things.

johnnyone

Toast and beef dripping. I would now consider that a treat.

You need fat on meat to get the best out of it when cooking. Those fat free joints do not seem to me to be a 'proper joint', similar to those served in some pubs as a Sunday roast. Give me a joint with its own fat on it anytime, much tastier and more attractive to look at.

fionamw

It was a treat snapped up within moments at the pub I used to work at in London in the late 70s early 80s; Sunday mornings after the roast had been cooked, the sliced french bread and (by then set) dripping was put out on the bar as freebies and did not last long!!

Rotor

No fat,no flavor

xxfrecklesxx

yup.... When I but a pork joint, I buy a shoulder with the fat running through it , then get a nice piece of fatty crackling to go on the top to baste it... flipping lovely...

Rambling Rose

When we had not been living here long I once mistakenly ordered Pigs Cheek in a restaurant. I thought I had ordered pork stuffed with prunes and pinenuts which sounded tempting. However the finished dish which is apparently considered a delicacy, was about 90% glutenous fat. I found it completely inedible. They were quite upset when I didn't eat it. It cost 16 euros and was one of the most expensive dishes on the menu.

Dick Dasterdly

I bought a couple of joints of Ternera Gallego recently.
Not the most expensive of cuts by any means and not much to look at initially, needing just a little bit of trimming

However having spent quite a bit of time in the Galicia region and been very impressed with the care they took of their livestock up there, outdoors and grass fed for much of the year, I thought to give it a try.

Absolutely delicious, with that wonderful flavour that comes only from livestock kept under natural conditions.

cricketman

Just what I was saying a few weeks ago

JLFS

What about the "tocino" that abounds in Galicia, sliced thin(it has to be) as eaten raw, and completly fat,no lean in sight,often given as a pincho in the bars......foul stuff.

paintermujer

Ive never eaten morro.Does it taste the same as porky scratchings-I mean seasoned or does it just taste of fat?

JLFS

it depends,if boiled its slimyish, like trotters, and the ears have a crunchy centre, like the gristle in every bite.......bet you cant wait to try it.

paintermujer

Ive always been curious and have watched others really enjoy it, and it is very popular in lots of bars.But no Im gonna skip on it I think.