Trinxat
Mashed potato, cabbage and pork from the Pyrenees
Trinxat is a dish from the Pyrenees, especially Andorra and the Catalan regions of Cerdanya and Alt Urgell. It combines potatoes, cabbage and pork, sometimes served with salt herring or bread. The name comes from the Catalan word for 'mashed' or 'chopped.'
- Trinxat is made with potato, cabbage and pork
- It comes from the Pyrenees, especially Andorra and Catalonia
- The name means 'mashed' or 'chopped' in Catalan
- Sometimes served with salt herring or bread
What is Trinxat?
Trinxat is a rustic dish made by mashing together potatoes, cabbage and pork. The mixture is usually pan-fried until it forms a golden crust. Its texture is soft inside with crisp edges, and the taste is earthy from the cabbage and potatoes, with richness from the pork. Sometimes it is served with salt-cured herring or simply with bread. The name 'trinxat' comes from the Catalan word for 'mashed' or 'chopped,' reflecting the way the ingredients are prepared.
Where does Trinxat come from?
Trinxat comes from the Pyrenees, a mountain range between Spain and Andorra. It is especially tied to the Catalan regions of Cerdanya and Alt Urgell, as well as Andorra. The dish is thought to have developed as a way to use local produce and preserved pork during colder months. Its name is derived from the Catalan word 'trinxar,' meaning to slice or chop, which describes the preparation method.
How is Trinxat made?
To make trinxat, potatoes and cabbage are boiled until tender, then mashed together. Pork, often in the form of bacon or another fatty cut, is cooked and mixed in. The mixture is then pan-fried, sometimes shaped into a cake, until the outside is browned and crisp. It may be served as is, or with salt herring or bread on the side.
How and when is Trinxat eaten?
Trinxat is eaten as a main dish, often in colder weather when cabbage and potatoes are in season. It can be served on its own or with bread. In some cases, it is paired with salt-cured herring, adding a salty contrast. The dish is part of everyday meals in its home regions, enjoyed for its hearty and satisfying qualities.
Kinds of Trinxat
While the basic ingredients are potato, cabbage and pork, some versions include salt herring as a topping or side. The proportions and type of pork can vary by household or region. Sometimes it is served with bread, and the way it is fried can change the texture from soft to more crisp.
What Trinxat means
Trinxat is a traditional food of the Pyrenees, especially in Andorra and nearby Catalan regions. It reflects the use of local, seasonal ingredients and the need for warming, filling meals in mountain areas. The dish is a point of regional pride and is often compared to similar foods like bubble and squeak.
Questions people ask about Trinxat
What is trinxat made of?
Trinxat is made from potatoes, cabbage and pork. Sometimes it is served with salt herring or bread.
Where does trinxat come from?
Trinxat comes from the Pyrenees, mainly Andorra and the Catalan regions of Cerdanya and Alt Urgell in Spain.
How is trinxat prepared?
Potatoes and cabbage are boiled and mashed together with pork, then pan-fried until crisp on the outside.
Is trinxat a vegetarian dish?
No, trinxat contains pork as a main ingredient, so it is not vegetarian.
What does the name 'trinxat' mean?
The name comes from the Catalan word for 'mashed' or 'chopped,' describing how the dish is prepared.
Good reading and sources
The facts on this page come from the Wikipedia article "Trinxat", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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