Trinxat
A Pyrenean mash of boiled cabbage and potato, fried in pork fat and topped with crisp bacon or botifarra — mountain comfort food from La Cerdanya.
Trinxat is the winter mountain dish of La Cerdanya and the Catalan Pyrenees: cabbage — best after the first frosts have sweetened it — and potato, boiled, chopped and mashed together, then pressed and fried in pork fat with garlic until a crust forms. It is finished with a piece of crisp cured pork belly (cansalada) or botifarra on top. Cold-weather food built to warm a household.
How it's served
Hot and pan-crisped, with fried pork belly or botifarra laid over the top. A dish of the Pyrenean winter.
- Origin
- La Cerdanya, Catalan Pyrenees
- Etymology
- From trinxar, Catalan for 'to chop or shred', describing how the cabbage and potato are cut before mashing.
Where to try it in Barcelona
One restaurant on Guidavera mentions trinxat in their kitchen description.
Frequently asked
What is trinxat made of?
Boiled cabbage and potato mashed together and fried in pork fat with garlic, then topped with crisp cured pork belly or botifarra.
Where is trinxat from?
The Catalan Pyrenees, especially La Cerdanya and the Alt Urgell. The cabbage is said to be best after the first frosts sweeten it.
Related terms
- ButifarraThe Catalan family of pork sausages: fresh ones grilled over coals, cured blood-based ones, and a sweet lemon-and-sugar oddity from the Empordà.
- Escudella i carn d'ollaCatalan winter stew of meats, vegetables and beans simmered together. Served as two courses: pasta soup first, then the meats and vegetables on a plate. Christmas Day tradition.