Porcus, puerco, cerdo
Subtitle: el cerdo en la gastronomía española
By: Antonio Gázquez Ortiz.
Publisher: Alianza Editorial
Published: 2000
Place of publication: Madrid
Language: spa
Number of pages: 254
Subjects: Cookery (Pork); Pork.; Gastronomy -- Spanish -- History.
Notes: Includes bibliographical references (p. [233]-254).