Coca de llardons (lard pie)
It is a cake traditionally consumed on Fat Thursday and in summer evenings, although it can currently be found at any time of the year. In ancient times it was made with bread paste, where crackling was mixed, and covered with sugar.
Today, it is a sweet cake made basically with crackling and pine nuts, on top of a puff pastry. The dough is made with whole egg, oil, sugar, yeast and flour. Once the dough is made, the crackling and some liquor, such as anise, are added. After fermenting, the cake is painted with egg, pine nuts and sugar are poured on top and baked.
They are individual in size, for daily consumption for breakfast or snack, or large ones, which are usually done on Fat Thursday and the festivities of Saint John, Saint Peter and Saint James and are eaten accompanied by sweet wine or cava.
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Productes de la terra
Bread, cakes and sweets
Territory
- Alt Camp
- Alt Empordà
- Alt Penedès
- Alt Urgell
- Alta Ribagorça
- Anoia
- Bages
- Baix Camp
- Baix Ebre
- Baix Empordà
- Baix Llobregat
- Baix Penedès
- Barcelonès
- Berguedà
- Cerdanya
- Conca de Barberà
- Garraf
- Garrotxa
- Gironès
- Les Garrigues
- Maresme
- Moianès
- Montsià
- Noguera
- Osona
- Pallars
- Pallars Sobirà
- Pla d'Urgell
- Pla de l'Estany
- Priorat
- Ribera d'Ebre
- Ripollès
- Segarra
- Segrià
- Selva
- Solsonès
- Tarragonès
- Terra Alta
- Urgell
- Val d'Aran
- Vallès Occidental
- Vallès Oriental
Labels
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is sold in rectangular cakes, and is purchased whole or in slices, in many bakeries throughout the country.
Attributes and nutritional properties
This type of cake provides a large amount of energy, especially carbohydrates. Flour contains complex carbohydrates, while sugar provides simple carbohydrates. Eggs and crackling provide proteins of high biological value and fats.
