Pig’s trotters stewed with snails, slow-cooked. A rich, traditional inn-style stew on Carrer de la Cera, 49.
The pig’s trotters are slow-cooked until tender and gelatinous, then finished in the stew with the snails, in a thick sauce made for mopping up with bread. A spoon dish for a long, relaxed meal.
€22.50
“Traditional cooking is the basis of everything. From there you can do different things, but always with very clear foundations.”
— Albert Güell, chef at Can Lluís
Pig’s trotters come from the traditional pig slaughter, the matança: nothing went to waste at home, and the trotters, full of gelatine and flavour, were stewed slowly. Snails, gathered after the rain, are one of the best-loved products of Catalan cooking; Lleida even has its own snail festival, the Aplec del Caragol. Together they make a hearty country stew, the classic cooking of Catalan inns.
If you like stews, try our cap i pota with chistorra and chickpeas (€18.50) or the Can Lluís stewed snails (€18.90).
