The “lacón con grelos” (shoulder of pork with turnip tops) is one of the most typical dishes in Galicia during the cold months. Another a must dish is the Galician “cocido”, a stew consisting of ham, beef, chicken and chorizo, with turnips or cabbage, potatoes and chickpeas. Deep in winter, and especially on Christmas Day, one of the tastiest meats is the gelding, born in April and meticulously fattened up in capoeira one month before slaughter. There are many places in Galicia where they have been ritually bred since the fifteenth century, but the Terra Cha and more specifically those of Villalba, are the most acclaimed.