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''Lacón gallego'' ((:laˈkoŋ ɡaˈʎeɣo), "Galician-style ''Lacón'' (shoulder )") is a dried ham product from Galicia, Spain with ''PGI'' status under European law. 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). The following breeds of pig may be used to make ''Lacón'': Celt, Large White, Landrace or Duroc, and in there are two type of ''Lacón'', depending on how the pig is reared; *''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. ==See also== * List of dried foods * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lacón Gallego」の詳細全文を読む スポンサード リンク
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