Coca is the generic Catalan word for flan which can be either sweet or savoury. It is sometimes made with spinach, haricot beans and botifarra blanca, a white pork sausage. The Neapolitans have a rather similar yeast cake containing lardoni and pieces of chopped smoked ham sausage or salame called casatielo (tielo or tiella being the tin in which it is cooked). At Easter this dish is transformed into a festive offering by pressing into it, before baking, four eggs in their shells.
The fat used is cut from a jambon cru, called pernil in Catalan or jamón serrano in Spanish (and is sometimes used when rancid). It is cut into little dice and fried to reduce the fat content.