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<