150 gr of artisan Chicharrones / Llardons (pork scratchings) from Castellar del Vallès, Barcelona, in vacuum sealing packaging.

Great for appetizers and tapas.

Derived from pork, chicharrones are often confused with cortezas, which are the result of frying the skin and the fat that is attached to it. The chicharrones, on the other hand, are the result of melting and pressing, making an approximately solid bread, the internal fatty parts, devoid, at least theoretically, of skin, to separate the lard. A practice that the Catalans exported to Sicily, where they are known as 'ciccioli', and from there it went to all of Italy, with multiple names. Although they are obtained in time of slaughter, their easy preservation throughout the winter months has ended up associating them with Carnival time, when the houses suppressed, when the summer season approached, the remaining ones, in general through the popular cakes. They are consumed as entertainment or in certain traditional dishes.

Their main component is fats, both supersaturated and unsaturated, while the oil absorbed during frying must be taken into account. It is for this reason that it is a product with a very high energy content, but which can occasionally be included in a varied and balanced nutrition.