If you have spent more than twenty minutes in this country, you have probably noticed something disturbing for the uninitiated: there are dried animal legs hanging from the ceiling of almost every bar. Welcome to Spain, where the pig is not just an animal; it is a national totem. But the confusion for the touring musician starts when you sit down to eat and look at the menu. You won’t just see the word “Pork.” You will see a list of anatomical terms that sounds like a medical textbook: Lomo, Solomillo, Secreto, Pluma, Presa, Carrillada…
Why is there so much pork? Historically, pork was a symbol of sustenance and culture (and centuries ago, even a way to prove you weren’t following religions that banned it). But the philosophy remains simple: “Del cerdo, hasta los andares” (From the pig, we eat even its walk). We waste nothing. Snout, ears, trotters, blood… everything goes into the pot. However, on a tour, you will mostly deal with the premium cuts, and this is where you need to pay attention, because in Spain, “pork” is not a flavor; it’s a universe of textures.
In the UK or the US, you are used to generic “pork chops” or “pulled pork.” Here, the menu specifies the cut because the difference in fat and flavor is massive. If you order “Lomo” (loin), you are getting a lean, pale piece of meat that can be dry if not cooked well—it’s the “diet” option. If you order “Solomillo,” you are getting the tenderloin, soft and safe. But the real magic—and the grease—lies in the cuts you’ve never heard of.
This is the Holy Trinity of fatty goodness: “Secreto,” “Pluma,” and “Presa.” These are cuts from the Iberian pig (the black one, the royalty of pigs) located near the shoulder. They are heavily marbled with fat, incredibly juicy, and look almost like beef when raw. If a waiter suggests Secreto Ibérico, do not ask what it is (it’s a “secret,” after all). Just order it. It is widely considered one of the best meats you will ever taste, melting in your mouth in a way a standard pork chop never could.
So, here is the lesson: stop pointing at the menu and asking, “Is this pork?” Yes, it is probably pork. But asking that is like asking a wine sommelier if the bottle is “grape juice.” It matters which part of the pig it is. If you want healthy and clean, go for Lomo or Solomillo. If you want to experience the true religion of Spanish food and don’t mind the extra calories, dive into the Secreto. Your arteries might complain, but your soul will thank you.
