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A rich cut with serious culinary potential
Papada is one of those cuts where the fat does much of the work. This rich Iberian bellota jowl is seasoned with paprika and garlic and finished with smoke. Under heat, the fat slowly melts while the outside can become crisp – a combination that makes this simple-looking cut remarkably useful in the kitchen.
Iberian bellota pork jowl, salt, paprika, garlic, preservatives (E250, E252), dextrose.
Papada comes from the area under the jaw and down towards the chest. It is naturally very rich in fat with relatively little lean meat, and that is exactly why it responds so well to heat.
With slow, controlled heat, the fat gradually softens while the remaining meat keeps enough structure. The surface can then be finished at higher heat to create a crisp contrast against the soft centre.
The natural richness is supported by paprika and garlic and completed with smoke. This gives the product a clear flavour direction before it even reaches the pan or pot.
Papada can be eaten as it is, but its greatest potential is in cooking. Fried in slices or cubes, braised or used in beans and stews, a relatively small amount can bring richness, smoke and depth to the entire dish.