I have never eaten this (and don't fancy it either), but it does seem it can be made of the heads and hooves of different animals - lamb, pig, calf etc. It appears to be a terrine made with gelatine.

Just an idea - maybe you could leave it as 'cap i pota' terrine, or 'head and hoof' terrine - although that sounds a wee bit funny!

I am sure someone else will know more about it (and have eaten it!) and will probably be able to give you a better idea.

Hope this helps anyway,

Sheila 



Many people with whom I spoke about food in Barcelona raved about Gaig. This restaurant, located in the outskirts of Barcelona in Horta, has been owned and operated by the Gaig family since 1869. One dish for which Gaig is known is “cap i pota,” calf’s head and calf’s foot. This dish had apparently been prepared by chopping the meat into small chunks and incorporating these chunks in a terrine with stock heavily gelatinized from the natural gelatin of the head and foot. A slice of the terrine was dusted lightly with flour and lightly sautéed. Very interesting, both texture-wise and flavor-wise. The cap i pota was served with a salad of green asparagus and a lobster gelatin. My wife and I also shared “Oup de Reig ai Loan,” a rare and delicious wild mushroom; lightly smoked sturgeon served with sweet baby shrimps and a green bean salad with lemon vinaigrette; pig’s trotters stuffed with duck confit and wild mushrooms; and roasted foie gras served on a “stew” of lentils and mangos.




Hidden away in the dark Raval (literally, "slum"), Casa Leopoldo serves some of the finest seafood and Catalan fare in Barcelona. Since it's hard to find, the restaurant will have you picked up at any hotel within city limits and driven to the door. Owner Rosa Gil speaks half a dozen languages and takes good care of foreign guests. Try the revuelto de ajos tiernos y gambas (eggs scrambled with young garlic and shrimp) or the famous Catalan dish cap-i-pota (a stew of morsels of head and hoof of pork). AE, DC, MC, V. Closed Mon. No dinner Sun.


http://www.fodors.com/miniguides/mgresults.cfm?destination=b...



On Menjar - Restaurants, Bars i altres establiments
... Els elements més típics són el bacallà, en múltiples receptes, el "cap i
pota" de be, el "morro i tripa" de vedella, els bolets -amb acompanyaments ...
www.ajmanresa.org/oferta/menjar.htm - 29k - Còpia en memòria - Pàgines similars



Albert Gate; Albert Colomé - Altres hobbies : Castells, cuina.. ...
... INGREDIENTS (per 4 persones): 800 g de tripa, cap i pota (de vedella per exemple)
400 g de ceba 500 g de patates 300 g de tomaquet (pot ser de pot) 1/4 l vi ...
personal.redestb.es/albertco/maweb3.html - 18k - Còpia en memòria - Pàgines similars

Catalunya des del Palau Robert
... Gastronomia: bacallà a la llauna oa la manresana, cap i pota de corder, estofat
amb bolets, morro i tripa de vedella, fricandó amb llenegues, pollastre amb ...
www.gencat.es/probert/comarca/i_bages.htm - 12k - Còpia en memòria - Pàgines similars

1 ud. manitas de cerdo
500 gr. cuello de cerdo
4 ud. colitas de cerdo
1 ud. careta de cerdo
1 ud. butifarra negra
1 ud. butifarra blanca
1 cuchara sopera sal
1 cuchara sopera pimienta negra
1 rama apio
2 ud. zanahorias
1 ud. puerro
 

PARA LA SALSA
100  gr. azúcar
100  gr. vinagre
400  ml. caldo de la cocción


1 preparación
Poner a hervir toda la carne, excepto las butifarras con las verduras durante 2:30 h.

Guardar el agua de la coción, deshuesar los pies y trocear los ingredientes.

Poner en un molde rectangular e ir alternando en el mismo los diferentes tipos de carnes, incluyendo las butifarras.

Poner un peso encima y guardar en la nevera durante 12 horas.
2 para la salsa
Poner a hervir el azúcar con el vinagre.

Cuando adquiera consistencia de caramelo, añadir el caldo de la cocción. Dejar hervir 10 minutos.
3 terminación del plato
Desmoldar la terrina, cortar en rodajas, calentar en una sartén y salsear.
http://www.afuegolento.com/recetas/entrantes/pasteles_y_terr...