||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2008) (Learn how and when to remove this template message)|
Historically, Lacón has been mentioned in texts since at least the 17th century.
Under law, production of Lacón gallego may take place solely in Galicia, from the rearing and slaughter of the pigs, to the curing of the final product. The actual product is only made with the shoulder, rather than the whole leg, as is usual with other jamones (hams).
- Traditional Lacón gallego may be called so when the pig has been fed on a diet of only natural feed, e.g. acorns, cereals, chestnuts, and other vegetable foods for at least the last three months before slaughter.
- Lacón gallego when the pig has been fed on the feeds authorised by the regulatory board for up until slaughter.
Those feeds that are unauthorised by the board are forbidden, these include oils and fish, and their derivatives.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|
|This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it.|