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Cooking + Entertaining

Flamenquines: the recipe for pork and ham rolls typical of Cordoba

Flamenquines: the recipe for pork and ham rolls typical of Cordoba

Il flamenco is a typical Spanish dish, especially from the city of Cordoba. It is an exquisite one pork tenderloin rolled up with raw ham and cheese, passed in an egg and breadcrumb coating, then fried in plenty of hot seed oil. Once ready, you can serve the flamenquin as second dishaccompanied by chips or a fresh salad, or as aperitif, like the classic Spanish tapas. The flamenquin was created in 1950 in a restaurant in the city of Andújar (Jaén), while its name is attributed to the golden color of the dish that recalls the color of the Flemings, who arrived in Spain with Charles V.

Here’s how to prepare them golden and crunchy in a few simple steps. Also try the salmorejo and the

Cordovan porridge.

How to prepare flamenquines

Place the pork slices in parchment paper or cling film and, with the help of a rolling pin or a meat mallet, flatten the meat 1.

Season the meat with salt and pepper 2.

Cut the soft cheese into slices 3.

Arrange two soft cheese on top of each slice of meat 4.

Cover with a slice of raw ham 5.

Now roll everything up lengthwise 6.

At the end you will need to get long and narrow rolls 7.

Beat the eggs in a bowl and then add a pinch of salt 8.

Pass the meat roll into the beaten eggs 9.

Then pan it in breadcrumbs trying to seal the edges well 10.

In a pan, heat abundant seed oil and fry the flamenquines for about 3 minutes per side 10or in any case until they are golden brown.

Once fried, drain them on a plate, lined with kitchen paper, and let them dry 11.

Your flamenquines are ready to be served 12.


To make the breading of the more consistent flamenquines, you can flour them, before passing them in the egg and breadcrumbs. To make them more crunchy, make a double breading that will also serve to better enclose the filling.

Serve the flamenquines with fries and mayonnaise, or accompany them with Side Dishes and the sauces you prefer.

The flamenquin can be up to 40 cm long and served cut into slices or whole. For the preparation you can choose the pork slices (pork in Spanish) or of lamb.

You can also flavor pork slices with a garlic mix, parsley chopped and extra virgin olive oil, before stuffing them with raw ham and cheese.

For the filling preferably use jamon serrano, but you can choose the raw or cooked ham you prefer. Also with regard to cheese you can use whatever you like best, the important thing is that it is soft.

For the frying you can use peanut oil or, alternatively, extra virgin olive oil.


You can save the flamenquines for one day in the refrigerator, tightly closed in an airtight container.

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