The filloeira – a cast iron skillet that allows you to make multiple filloas simultaneously.
After the matanza you always make rexos aka chicharrones with the odd cuts of pork and fat (see here for method), it is a way to render down the meat, to confit it so it lasts longer.
Rexos are delicious just with a hunk of bread, but even better added to savoury crepes known as filloas (see here for the recipe). The filloeira would have originally had legs and sat over the fire to cook.
other foody posts on this blog:
further adventures in foraging
revelations in a milanese restaurant
