Pazo is the Galician word for palace. Most of them were built from the 16th to the 19th centuries as the grand country residences of aristocrats. These potentates employed servants to farm their land, rear their livestock and tend their vineyards while they tended to the affairs of state. The presence of a private chapel…
Chicharrones, roxóns, roxós, roxois, rinxóns or rinchóns, all different names for the same thing depending on the area, are the fatty, lower quality cuts of pork cut into chunks and gently boiled down till you get a shredded sort of texture. They are a typical and much loved tapa in the northern part of Galicia.…
Goose barnacles, a type of crustacean, are an expensive delicacy in Spain. Depending on the season, Christmas say, prices can seem exhorbitant. People have been known to pay upwards of 250€ per kilo just to complete the long-as-your-arm list of shellfish starters at a Galician Christmas Eve family feast. The percebeiro, or goose barnacle gatherer,…