Thin slices of pork loin rolled around jamón, breadcrumbed and fried into a long golden roll.
What makes it flamenquín
Pork loin, beaten thin.
Rolled around jamón, sometimes with cheese.
Egged, breadcrumbed and deep-fried.
Where it comes from
Córdoba's province claims it, and so does Andújar in neighbouring Jaén. The name is often said to liken its golden colour to fair-haired Flemings — flamencos in Spanish — but that's only one of the stories.
It's bar food and home food, cut into thick rounds and served with chips and mayonnaise.