• Iberico Pork Jowl (Papada) | ±1kg
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Iberico Pork Jowl (Papada) | ±1kg

£28.00
£28.00
£28.00
Tax included.
3 to 4 Serve
Spain Origin
Pata Negra Breed
Slow-roast, Seared Best for
Frozen, Vacuum-packed Condition
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

    Iberico Jowl (Papada) - Slow Roast, then Sear

    ±1kg. Serves 3 to 4. Defrost 12–18 hours. 3 hours in the oven.

    1. Defrost
    Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 12 to 18 hours. Cook within 3 days of defrosting. Do not refreeze.

    2. Understand the cut
    The jowl is the cheek and throat, and it is the fattest cut on the animal. That fat is the point of it. Cooked gently it turns silky, and finished hot it crisps. Cooked fast from raw it does neither.

    3. Score and salt
    Score the fat side in a crosshatch, through the fat but never into the meat. Salt heavily all over and leave it uncovered on a rack in the fridge for a few hours.

    4. Slow roast
    Oven at 140°C, fat side up on a rack over a deep tray, for 3 hours. A great deal of fat will render out. That is expected.

    5. Test by feel
    A skewer should slide in with no resistance. If it catches, give it another 30 minutes.

    6. Press it, then cut and crisp
    Cool it under a weight in the fridge overnight for the cleanest result. Cut into thick batons or squares, then sear them hard in a dry pan until the edges are crisp and glassy.

    7. Serve small
    This is rich. Serve it in small pieces with something sharp, over lentils or beans, or in a bun with pickles. Flaked salt at the end.

    Keep the rendered fat. The jowl gives up more than any other cut. Strain it into a jar and keep it for roasting potatoes or frying eggs.
    Nutritional Information
    Typical values Per 100g
    Energy —
    Fat —
    of which saturated —
    Carbohydrate —
    of which sugars —
    Fibre —
    Protein —
    Salt —
    Storage

    Delivered frozen
    Keep frozen at -18°C until needed. Use by the date on the pack.
    Defrost in the fridge, in its packaging, on a plate. Allow 12–18 hours.
    Never defrost at room temperature or in a microwave.
    Once defrosted, keep at 0–4°C and cook within 3 days.
    Do not refreeze once thawed.
    Delivery

    SHIPPING RATES (UK mainland only excl. Highlands)

     Orders over £85 Express By End of Day (Tues-Sat)  FREE
     Orders under £85 Express By End of Day (Tues-Sat)  £8.50
     Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
     Express Saturday by 1PM / 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.
    FAQs
    Iberico Pork Jowl (Papada) | ±1kg

    • 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.
    • 5 stars: 2 (100%)
    • 4 stars: 0 (0%)
    • 3 stars: 0 (0%)
    • 2 stars: 0 (0%)
    • 1 star: 0 (0%)
    A
    Agnes
    Really tasty when i use to do the Korean

    Really tasty when i use to do the Korean bbq

    Thank you Agnes for your review! We're thrilled to hear you enjoyed the Iberico Pork Jowl for your Korean BBQ. Thanks for sharing your experience!

    A
    Anonymous
    I'm looking for this such a long time

    I'm looking for this such a long time. They're well trimmed and thick. Great quality.

    Thank you for leaving such a positive review. We are so happy to hear that you finally found the Iberico Pork Jowl you've been looking for and that you enjoyed their quality.