Bacalao, or salted cod, is a popular ingredient in Spanish cuisine. It is made by salting and drying fresh codfish, which gives it a firm and flaky texture. Bacalao has a mild and slightly salty taste, and it is often used in dishes like bacalao a la vizcaína (Basque-style codfish stew), bacalao al pil-pil (codfish in garlic and olive oil sauce), and bacalao a la gallega (Galician-style codfish with potatoes and paprika). It is a versatile meat that can be used in a variety of dishes.
