These are not your typical bravas. The potatoes are double-fried in pork fat (lard) for extreme crunch and then topped with our house spicy sauce, alioli, and a handful of 'porca' (shredded roasted pork shoulder). It's a meal in itself.
Tips from diners
Don't skip these. The flavor from the lard is incredible. They are very heavy, so definitely share them.
Frequently cited as one of Barcelona's best burgers. A premium beef patty is topped with a thick slice of slow-cooked, crackling-edged pork belly, smoked cheddar, house-made onion jam, and a secret savory sauce in a toasted brioche bun.
Tips from diners
The pork belly on top of the beef is absolute genius. It's extremely rich, so make sure you're hungry! The crackling adds a great crunch.
We use the concentrated juices and finely shredded meat from our daily pork roast to fill these oversized croquettes. They have a very liquidy, rich center and a thick, crunchy crust.
Tips from diners
Ordered by the piece. They are massive compared to standard croquettes. One is enough to start the meal.
We blend our own vermouth to have a balance of bitter herbs and sweet caramel notes. It's the perfect companion to the salty, fatty pork dishes and is served over ice with a large green olive and a slice of fresh orange.
Tips from diners
It's a great local blend. Very refreshing and helps with digestion after all that pork!
Inspired by the owner's family recipes. Pork shoulder is marinated in spices and slow-roasted for 12 hours. It's pulled and served in a toasted roll with a zesty Canarian-style 'mojo verde' (herb sauce) and house-pickled red onions for balance.
Tips from diners
The meat is so juicy it almost melts. The pickled onions are great for cutting through the fat.
La Porca (The Sow) is a small, family-run restaurant that has built a dedicated following for its creative and often decadent pork-based dishes. Inspired by both Catalan traditions and international street food, the menu transitions from incredible 'bravas' cooked in lard to some of the city's most award-winning burgers.
The place is tiny and very popular on Poble-Sec's famous tapeo nights. If you want a table, show up right when they open at 7:30pm.
Talk to Murilo, the owner. He's often behind the bar and is incredibly passionate about his pork producers. He'll give you the best recommendations of the day.
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