Galician coat

What is the cured Galician daub

Surely, some conversation between Galician kitchens will have brought up an ingredient to bring up that did not sound much to you, the Galician spot.

In some recipes of Galician cuisine it is an indispensable ingredient to give it that flavor that reminds us of days gone by, when our grandmothers cooked.

The anoint or fat is usually added to broths and stews giving it a characteristic flavor and aroma.

It is still fat from the pig that covers the guts of the small intestine. This white fat is salted and rolled up on itself and is usually smoked.

Considered by many Galician chefs as essential for the success of this recipe.

characteristics

• The daub is the white fat that lines the pig’s intestines. In slaughter, this fat is extracted, salted, and rolled into a cylinder-shaped bundle.
• Then it is hung and allowed to dry in a cool place until the appropriate time for consumption has passed. At least 30-40 days.
• The spot makes that once boiled and cooked, softens the vegetables and give that touch of fat that is unmistakable.
• Generally in Galicia it dries in the kitchens, allowing it to smoke and therefore it acquires that characteristic yellow-white color.
• Many times you ask me that you can’t find it and what would be a good substitute. The only thing I can think of would be the white butter, although not being smoked does not have that characteristic flavor.

Recipes with daub

• It is a widely used and important ingredient in the preparation of traditional dishes: Gallego broth , the Gallego cooked  or ” allada ” such as being added to the caldeirada stripe .
• In the frying of wild river trout and even in the preparation of  pancakes .

Where can you buy

• It can be difficult to find a place outside Galicia. There the daub is already present in all supermarkets due to its interest in Galician cuisine and getting those flavors of yesteryear.
• It is easy to find in specialized stores of Galician products, which you will find throughout Spain and for convenience (in my case it was so) you can buy it online, you have many offers on hundreds of Galician cuisine websites.
• You will also find it in butchers and if possible, they will vacuum-pack it so that it lasted without problem in the fridge for a long time.
• My advice is that you buy online, as the internet is becoming a much easier way to find these specific types of food.
• And finally, it is to take advantage of a getaway or vacation to our beloved Galicia and enjoy its surroundings, history, people and gastronomy.

How it should be preserved

It is best to keep it in a cool dry place. In our house we always have a little piece in the fridge. Although my advice is that if you do not make many recipes with it, put it in a zip bag and freeze it in small pieces. Just enough to use in the following recipe. This way you will get it in perfect condition.