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Iberico Pork Jowl (Papada)
Iberico Papada is a cut from the lower part of the head, beneath the jaw. This cut is characteristically rich in fat with a lean centre. Cook it on the grill, or sear it and finish it in the oven. Remove it from heat at medium rare for optimum flavour and texture. Let rest, slice against the grain and serve. It is from Spanish Iberico pork, which is extremely tender, smooth and has a mild nutty flavour. Frozen.
Recipes that use Iberico Pork Jowl (Papada)
About the producer
Calderón & Ramos, Spain
Calderon & Ramos' highly qualified team is dedicated to raising pigs in a sustainable manner, delivering premium Iberico Pork you can trust. The Iberico Cebo at Sasha's Fine Foods has a very soft and smooth mouthfeel, and is less salty compared to Cebo de Campo or Bellota. The pigs are at least 50% Iberian breed, and farmed for a minimum of 10 months. They are fed a combination of grain and fodder, which consists mainly of cereals and legumes. The pigs are raised without the use of antibiotics or hormones.