Authentic Flamenquines Cordobeses Recipe

A staple of Córdoba, the flamenquín consists of pork loin rolled around salty jamón serrano, breaded and fried to golden perfection. It is a simple yet deeply satisfying dish that embodies the rustic heart of Andalucían cooking.

Originating in the province of Córdoba, the flamenquín is one of the most beloved dishes in the Andalucían tapas repertoire. Its name, which translates roughly to little Fleming, is often attributed to its straight shape and golden breading, which supposedly resembled the appearance of Flemish soldiers from the court of King Charles V. In its home city, you will often find them served as enormous rolls spanning the width of a dinner plate, though smaller versions are more common in tapas bars.

In modern kitchens across Andalucía, you will find variations that include cheese or roasted red peppers, but the traditional version remains focused on the quality of the pork loin and the cured ham. While many home cooks in Spain now purchase pre-prepared rolls from the local butcher, making them from scratch at home allows for a much better texture and more generous filling. The key is to pound the pork as thin as possible to ensure a tight, tidy roll.

Serves: 4 · Prep: 20 min · Cook: 15 min

Ingredients

• 8 thin slices of pork loin, approximately 400g (14oz)
• 8 thin slices of Jamón Serrano
• 100g (3.5oz) plain flour
• 2 large eggs, lightly beaten
• 200g (7oz) fine breadcrumbs (pan rallado)
• Extra virgin olive oil for frying
• Sea salt and freshly ground black pepper

Method

1. Place each pork loin slice between two sheets of cling film and pound with a meat mallet or a heavy rolling pin until the meat is very thin and even.
2. Lightly season the pork with salt and pepper, taking care not to over-salt as the ham will provide its own saltiness.
3. Place a slice of jamón serrano on top of each pork slice, ensuring it fits within the borders of the meat.
4. Starting from the shortest end, roll the pork tightly into a compact cylinder.
5. Roll each cylinder in the plain flour until well coated, then gently shake off any excess.
6. Dip the floured rolls into the beaten egg, ensuring every part is covered, then roll immediately in the breadcrumbs until the coating is thick and even.
7. Heat approximately 2cm (0.8 inches) of olive oil in a wide frying pan to 180 degrees Celsius.
8. Carefully place the rolls in the hot oil in batches and fry for 4 to 5 minutes, turning frequently, until they are deep golden and the pork is cooked through.
9. Remove the rolls with a slotted spoon and drain on kitchen paper for one minute before serving.

Tips & variations

• Chill the breaded rolls in the fridge for 30 minutes before frying; this helps the coating set and prevents the rolls from opening in the oil.
• For a more indulgent version, add a thin slice of mild Manchego cheese alongside the ham before rolling.
• If you find the rolls are struggling to stay closed, you can secure them with a toothpick, but be sure to remove it before serving.
• Ensure the oil is not too hot, otherwise the breadcrumbs will burn before the centre of the pork is cooked.

What to serve it with

Flamenquines are traditionally served with a dollop of thick, garlic-rich alioli and a side of golden chips or a simple salad of sliced tomatoes and onions. To drink, choose a chilled glass of Fino or Manzanilla sherry from the nearby Marco de Jerez. The bone-dry, nutty profile of the sherry is the perfect counterpoint to the fried coating and the intensity of the serrano ham. A very cold local lager also makes for an excellent pairing.