In Spanish tapas cuisine, pork pieces stewed with tomato, peas, and white wine are called carcamusas.
Carcamusas is a specialty of Toledo in central Spain. The dish is made with chunks of pork, commonly combined with tomato, onion, peas, and wine, and cooked until the meat becomes tender. Its thick, hearty sauce makes it particularly suitable for serving with bread in a tapas setting.
The tapa is associated with the bars and taverns of Toledo rather than with a single nationwide standard recipe. Some versions include chorizo or other cured pork, and recipes may vary in their use of chili or other seasonings.
Carcamusas is sometimes confused with albondigas because both can appear as sauced pork-based tapas. The difference is structural: carcamusas uses pieces of stewed meat, while albondigas consists of shaped meatballs. The dish’s unusual name is a distinctive clue to its Toledo identity.