Spanish pork dishes

Spanish bean stew

piglet fed on its mother's milk

'''''' is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef.

Chistorra (, ) is a type of fast-cure sausage from Navarre, Spain. It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt and paprika, which gives it a bright-red colour. It is usually baked, fried or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25 mm. The saus

thumb|Raw cuchifritos before being cooked, with all of the ingredients thumb|Fried cochifritos made of cochinillo (suckling pig) ready for consumption

thumb Carcamusas is a culinary specialty of Toledo, Spain, generally served as a tapa in bars. It consists of a stew of lean pork with a moderately spicy tomato sauce and peas. It is traditionally served in an earthenware casserole, along with potatoes and bread.