Papada de Bellota, Cured Jowl, 1kg

Papada Bellota Cured Jowl is a 1kg cured jowl of Pure Bellota Iberian pig. The papada — or jowl — is cured in the tradition of Spanish charcuterie. As a result, it develops a richness and complexity of quite extraordinary depth. The Bellota fat gives it a deeply nutty, aromatic character. Furthermore, its melting, buttery texture distinguishes it from any other cured pork product.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Papada Bellota Cured Jowl:

• Slice paper-thin and serve at room temperature on a charcuterie board.
• Use as a substitute for guanciale in pasta dishes such as carbonara — the Bellota fat brings extraordinary depth.
• Render small lardons slowly in a pan to use as a flavour base for stews or braised vegetables.
• Alternatively, wrap around fish or vegetables before roasting for an intense, savoury crust.

Perfect Pairings

Papada Bellota Cured Jowl pairs beautifully with:

• Pan con tomate — the classic Spanish bread with tomato
• A glass of aged fino or amontillado sherry
• Fresh figs, membrillo or ripe melon for a contrasting sweetness
• A bold Ribera del Duero or Rioja Reserva

Storage: Keep refrigerated once opened. Remove from the fridge 20 minutes before serving. This allows the fat to soften and the aroma to develop fully. Slice thinly and serve simply.

However you cook it, Papada Bellota Cured Jowl brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. Moreover, it keeps well refrigerated and improves with time once opened.