Carne de perol or stewed pork meats is a winter dish which is typically served the day the pig is slaughtered, but can now be found throughout the season. The different pork offcuts and offal were originally boiled up (and still are today in some homes) in the pan used for cooking butifarras (typical Catalan sausages); the result was a pungent and aromatic casserole, possibly a little too strongly-flavoured for today’s more delicate tastes. There are several butchers who sell this meat all winter long, although people tend to order it the day they make butifarras. The same ingredients, finely chopped and with the addition of rind and other ingredients, are stuffed into skins to make the sausages known as butifarra de perol, which are then cut into pieces and cooked with white beans. A delicious dish for a hearty breakfast.
Remove all the fat and gristle from the meat. Place in a pan of water and boil for about two and a half hours until the head meat falls off the bone. When cooked, remove the pieces and while still hot, separate the meat from the head. Cut the rest of the offal into pieces and place on a serving dish. Add the head meat. Season with salt, freshly ground black pepper, olive oil and a trickle of vinegar. Serve hot.