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:
few flowered recipes
returning to the matanza
chocolate con churros
pani puri sunday
further adventures in foraging
revelations in a milanese restaurant
cooking the haul
more foodie questions
nose to tail,
pulpo a la gallega
morcilla and dying arts
Posted in film, food, recipe, spain
Tagged chicharrones, crepes, filloas, filloeira, flip mino HD, food, galicia, matanza, rexos