As in many countries with Christian roots, in Spain Carnival and gastronomy are intimately linked concepts They have always been hand in hand. For centuries, Carnival was an escape valve for society that was preparing to suffer the rigors of abstinence and fasting that were to come with Lent and Holy Week.Live to the Palate Around the world in 47 Carnival dishes
The Clergy turned a blind eye to carnal excesses - in the widest sense of the word - during the few days that Carnival lasted. He would be in charge after ensuring compliance with Church norms and avoiding the consumption of meat, but, during Carnival, he allowed his "flock" to blind the salted and sausages resulting from the recently completed massacre.
What is the current gastronomic reality?
The current reality is very different and few are those who respect the gastronomic traditions of Carnival (also go to the Lenten and Holy Week, first cousins of those) for religious reasons. There is nothing that prohibits us from eating what we please when we please, an issue that has ended in a considerable loss of culinary customs From this epoch.
For this reason, our search for representative Carnival cuisine has been very fruitless. And not in the matter of sweets, of which many and very varied are preserved - for the joy of sugar fans - but in the matter of traditional savory dishes and elaborations whose offer has been reduced to -practically- nothing.
Carnival parties, like any other held in Spain, are accompanied by street stalls where you can find hot dogs, burritos, chips with sauces, roasted potatoes, hamburgers and the occasional jewel of the fair gastronomy. There is food, but It is neither traditional, nor representative, nor typical of these holidays.
Salty Carnival preparations that resist
Among the few traditional salty Carnival preparations that resist, we found the farcit of Lleida. This typical sausage of the Pyrenees that was prepared, outside the massacre, in the family country houses was about to disappear, but the deli and restaurants of the area have recovered it. It consists of a pork stomach stuffed with minced meat with eggs, bread and raisins. Also typical of these dates is the botifarra d'ou, a white sausage that carries an egg.
In the south, more specifically in Cádiz whose carnivals are among the most popular and celebrated of the peninsula, it is tried to alleviate the absence of own cuisine and gastronomy with gastronomic parties or street events such as the scalloped or the bristle that have, increasingly, with more followers and followers.
The most ancestral Carnival customs are found in northern Spain. Galicia and Asturias keep traditions alive Culinary although, as we have already mentioned, with a heavy weight of the sweet elaborations (pancakes, beans, ears, reeds and fried flowers, cool ones, donuts and more) that win by savory goleada.
They also usually prepare huge grills in which the pork ribs, the sausages and other derivatives of the pig are the kings of the party, taking advantage of the many fires that are lit to enter heat between parades and carnival charangas. Although those who are more than table and plate, they give the introido or Galician stew or lacón with joy and without regard during these days.
Own suggestions for a Salty Carnival
To say goodbye with a good taste, we will try to alleviate the poverty of the traditional carnival recipe book with own suggestions in which the pig is the protagonist and blunt dishes with which to encourage you to celebrate the carnival as before, that is, getting fed up. Enjoy carnival and good food with our contributions:
Fountains | Encyclopedia of gastronomy and ABC
Images | Xarcuteria Muntal, Hunger Culture and TheOm3ga on Wikimedia Commons
Live to the Palate | Around the world in 47 Carnival dishes
Live to the Palate | Carnival