Chicharrones De Cádiz

Chicharrones de Cádiz is a very typical dish from the Cádiz province in the south west of Spain. This is not meant to be a main dish, but more to be used as a “tapa” with some others It’s served cool and very thinly sliced with a bit of olive oil and we like to use wine salt There are several different ways to prepare this dish and originally it’s slowly deep fried in pork lard. We used the most tradicional and simple recipe. It’s also originally done with a part of the pork called “peya” but pork belly works as well (choose the most meaty part of it)