I promise not to post every French fry I’m served on this Camino. I’ll do this food post and one more – anyway, that’s my goal!
This is a plate of common Galician meal items. Notice the numbers on each item. I’ve explained them by number.
- Galician chorizo – Galician chorizo (chourizo galego) is a traditional Spanish sausage made in Galicia, known for its distinctive smoky, slightly spicy flavor, and is a staple in Galician cooking.
- San Simón da Costa cheese (Queixo de San Simón da Costa) is a traditional smoked cow’s milk cheese from Galicia, specifically the Terra Chá region in the province of Lugo. It’s one of Galicia’s most distinctive
cheeses, known for its mild smoky flavor and unique teardrop shape.
It has PDO (Protected Designation of Origin) status, which means it must be produced in a specific way and in this particular region to carry the name.
- Jamón Serrano is a dry-cured hind leg of the pig, aged anywhere from 7 months to several years. It has a rich, savory, sometimes nutty flavor.
It is often served very thinly sliced at room temperature and is common on tapas boards or on bread.
- Tetilla cheese (Queso Tetilla) is known for its smooth, creamy texture, mild buttery flavor, and its distinctive cone-like shape that resembles a small breast — which is why it’s called tetilla, meaning “little breast” in Spanish.
This cheese has PDO (Protected Designation of Origin) status, so it must be produced in Galicia following specific traditional methods.
- Lacón – A traditional Spanish pork product, especially popular in Galicia and other northern regions of Spain. It refers to the front leg or shoulder of the pig (as opposed to jamón, which comes from the hind leg) and is typically cured or smoked.
- Galician tuna pie (empanada gallega de atún) is a savory pastry dish known for its flaky crust and hearty filling. It’s a classic food for picnics, festivals, and gatherings because it can be served warm or at room temperature and travels well.