Galician dawn

Galician dawn

from Manolo's GourMeat

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The zorza, another classic in Galician gastronomy. It is lean pork marinated with paprika, garlic oregano and salt that is usually prepared during the slaughter to check the seasoning of the chorizo. However, this dish has earned a place among the menus of Galician restaurants due to its personality and its multiple uses

If you think it's delicious, you can try our delicious zorza burger

It comes vacuum-packed, in packs of 500 grams

Manolo's GourMeat

Manolo's GourMeat
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The "zorza" is also prepared in other places with different names; for example, "picadillo" in Asturias and Castilla y León. It consists of small pieces of pork - in this case, loin - marinated with paprika, garlic, and oregano.

Presentation

We send you the "zorza" in 500-gram packages, vacuum-sealed, as always.

Cooking Tips

A good accompaniment for this dish is boiled or fried Galician potatoes (a classic in Galician daily menus). In other recipes, you will see it served with simple fried eggs (deluxe dish). Even some renowned chefs have used it to season a chorizo Bolognese lasagna.

Storage of the "zorza"

We recommend keeping it between 2º and 6ºC. Best before: within 12 days. If you're not going to consume it, you can freeze it without any problem.

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