• Iberico Pork Jowl (Papada)
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Iberico Pork Jowl (Papada)

£25.00
£25.00
£25.00
Tax included.
Weight

ACORN-FED

FROZEN

At A Glance
  • Iberico Pork Secreto
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±900g
  • Frozen
Description

If you're looking for the pinnacle of pork indulgence, look no further than the Iberico Jowl (or Papada). Often called the "Wagyu of pork", this cut is a masterclass in texture and taste, boasting the kind of intricate, snowy marbling that defines the world-renowned Iberico breed.
This jowl offers a buttery, melt-in-the-mouth tenderness that far surpasses standard cuts. When seared the abundant healthy fats render down to create a silky, succulent bite infused with a distinctive nutty sweetness.
Whether you're thinly slicing it for a quick pan-fry or slow-cooking it, it delivers an unparalleled depth of flavour.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
    Cooking instructions

    Here are two simple, reliable ways to cook 900g fresh Iberico pork jowl:

    Method 1: Slow-Roasted & Crispy (Best All-Round Method)

    1. Pat the jowl dry and season generously with salt and pepper.
    2. Place in a small roasting dish, fat side up.
    3. Cover tightly with foil.
    4. Roast at 150°C (fan 140°C) for 2½–3 hours until very tender.
    5. Remove foil, increase oven to 230°C, and roast 15–20 minutes until golden and crisp.
    6. Rest 10 minutes, then slice.

    Result: Melting inside, crisp outside.

    ⸻

    Method 2: Pan-Seared Slices (Fast & Rich)

    1. Slice the jowl into 1–1.5cm thick slices.
    2. Heat a heavy pan over medium heat (no oil needed).
    3. Season slices lightly with salt.
    4. Cook 3–4 minutes per side until deeply golden and the fat has rendered.
    5. Finish with black pepper and a squeeze of lemon.

    Result: Crisp edges, buttery centre, intense flavour.
    Delivery

    SHIPPING RATES (UK mainland only excl. Highlands)

     Orders over £75 Express By End of Day (Tues-Sat)  FREE
     Orders under £75 Express By End of Day (Tues-Sat)  £8.50
     Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
     Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


    Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
    We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
    Iberico Pork Jowl (Papada)

    • The Land of the Black Hoof

    In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.