National pig's ear (kg)

It has been considered a waste, but nothing could be further from the truth, as it has become a very present dish in our gastronomy. Its texture is cartilaginous. We can find pig's ear throughout the year. In the past, it was a very economical option, in times of famine, which is why it is a well-known and consumed dish by older people. We usually find them fresh, cooked, or salted. Properties and benefits: Pig's ear is composed of 60% water and a lot of protein, it even has more protein than beef. It is rich in collagen, which turns into gelatin when cooked, causing it to lose protein. The main fatty acids it contains are monounsaturated and it does not contain carbohydrates, but it does have iron and zinc in its composition. It is a good source of vitamins and minerals, and although it contains cholesterol, its fats provide oleic acid, which is responsible for lowering cholesterol in the blood. Nutritional value per 100 grams: Saturated Fatty Acids 5.5 g Monounsaturated Fatty Acids 7.1 g Polyunsaturated Fatty Acids 1.8 g Cholesterol 82.0 mg Calcium 21.0 mg Iron 2.4 mg Storage and tips: In the refrigerator, respecting its expiration date. They are also suitable for freezing. They should be washed and the hairs burned off with a lighter or torch. Recipe and uses in the kitchen: Before starting to cook, the pig's ears should be cooked for 2 hours with a bay leaf and you can add carrot, red pepper. In some regions, pig's ear is usually included in stews or cooked dishes, it can also be grilled; once cooked, if you bought it fresh, let it drain well to make it dry. In a container, mix 4 tablespoons of olive oil with one of paprika and mix it with the ear. It should be stored in the refrigerator overnight or for a minimum of 4 hours. After the time has passed, heat a pan well and brown the ear.