Flamenquín (rouleaux de porc au jambon frits)
Fines escalopes de porc roulées autour de jambon serrano, panées deux fois et frites jusqu'à être bien dorées et croustillantes.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Flatten the pork
Lay each pork fillet between two sheets of plastic wrap and pound gently with a meat mallet or the base of a heavy pan until about 3 mm thick and even. This keeps the meat tender and makes it easy to roll without tearing.
- 600 g pork loin fillets
✅ C'est prêt quand : the fillets are thin, even and flexible, with no thick spots
Season and fill
Lay the flattened fillets flat on the counter and season both sides lightly with salt and pepper, remembering the ham is already salty. Cover each one almost to the edges with a slice or two of serrano ham.
- 600 g pork fillets (from step 1)
- 200 g serrano ham
- 1/2 tsp salt
- 1/4 tsp black pepper
Roll and secure
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Bread twice
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Chill before frying
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Fry until golden
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Rest and serve
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Flatten the pork
Lay each pork fillet between two sheets of plastic wrap and pound gently with a meat mallet or the base of a heavy pan until about 3 mm thick and even. This keeps the meat tender and makes it easy to roll without tearing.
- 600 g pork loin fillets
✅ C'est prêt quand : the fillets are thin, even and flexible, with no thick spots
Season and fill
Lay the flattened fillets flat on the counter and season both sides lightly with salt and pepper, remembering the ham is already salty. Cover each one almost to the edges with a slice or two of serrano ham.
- 600 g pork fillets (from step 1)
- 200 g serrano ham
- 1/2 tsp salt
- 1/4 tsp black pepper
Roll and secure
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Bread twice
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Chill before frying
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Fry until golden
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Rest and serve
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The Story Behind the Dish
Flamenquín is one of the great tapas of Córdoba province, with towns such as Andújar and the city of Córdoba both claiming to have invented it. It likely grew out of simple home cooking, rolling thin pork fillets around cured ham so a small amount of good jamón could flavour a whole piece of meat, then frying it crisp to make it filling and portable.
It spread through bars and taverns across Andalusia in the mid-1900s and is now found on tapas menus throughout Spain, usually sliced and served as a starter with fries and mayonnaise.
⭐ Why It's Famous
The crackling double-fried crust around juicy pork and salty ham makes it one of the most satisfying fried tapas in Spanish cooking.
💡 Fun Fact
Some versions tuck a strip of cheese or red pepper inside alongside the ham, though purists in Córdoba insist the original has only pork and jamón.
Córdoba province, Andalusia
37.89°N, -4.78°W
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