It is common for the orellas to be slow-boiled in order to soften them, although the cartilage in the middle usually stays kind of crunchy. It is common to dunk the ears in white wine or olive oil and then sprinkle them with paprika before eating them with a slice of bread.
Since pigs are very common in Spain, the meat from pigs can frequently be found in different traditional Galician foods. One example of this is eating pig ears as a tapa (appetizer) for dinner.
