Flamenquín

Name: Flamenquín (Rolled Pork Loin with Jamón and Sheep’s Cheese)
Yield: Tapas 16, Media Ración 8, Ración 4
Cuisine: Spain
Ingredients: 300 g (10½ oz) panko breadcrumbs, seasoned; sea salt flakes, to sprinkle; sunflower oil, for deep-frying; 200 g (7 oz) Mahón or Manchego cheese, cut into long strips, 5 mm (¼ inch) thick; 500 g (1 lb 2 oz) pork scotch (pork rib eye); 1 teaspoon thyme leaves, chopped; 120 g (4¼ oz) jamón, cut into 5 mm (¼ inch) thick strips; seasoned flour, to coat; 2 eggs, lightly beaten

Rolled Pork Loin with Jamón and Sheep’s Cheese

Preparation info

Tapas
16

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

It is unlikely that these well-salted, cigar-shaped sticks of deep-fried pork loin stuffed with jamón and Mahón cheese will ever be awarded a Heart Foundation tick of approval. But then again stranger things have happened.

Flamenquín are very typical Cordovan tapas. They are so popular that they are sold pre-made. Just as butchers here in Australia are awarded ‘best sausage’ or bakers ‘best pie’, there is an annual ceremony in Córdoba for the best flamenquín<