Zurrapas, stews, cheeses, pork rinds and even fish are submerged in butter to preserve them and transform them into a tastier product. A total of 2,721 Spaniards have the last name Manteca.
In a similar way, but made from pork liver, the Extremaduran caldillo triumphs in breakfasts in the province of Badajoz. The idea was from the Sicilian cannery Giovanni Vella Scaliota, who arrived at the end of the 19th century.