At Brouwhoeve, we appreciate this Papada for its honest profile and silky-smooth mouthfeel. After the careful salting process, the bacon matures in natural drying rooms, where the flavours stabilise and deepen. This is a product that shows jowl bacon can have a lively and gastronomic character, in which subtle salinity blends beautifully with the mild, almost sweet nuances of the fat. The combination of traditional preparation and the top quality of the Ibérico breed provides a significantly fuller experience than almost any other bacon product.

Ibérico Papada means choosing smooth culinary luxury in its purest and most balanced form. A lively, silky-smooth delicacy for the enthusiast who loves a buttery-soft, savoury profile and a strikingly pure, harmonious finish.

Flavour The mouthfeel is smooth, extremely creamy and exceptionally balanced. On the palate, layers of subtle umami and a lively, oil-like sweetness emerge, with a striking balance between the soft opening and the lively, melting structure. The purity of the Ibérico fat supports the richness beautifully, with nuances that linger long and harmoniously.

Finish An exceptionally long, crystal-clear finish. The creamy notes slowly fade away and make way for a clean memory of pure craftsmanship and a refined, silky-smooth finish.

Serving tips & pairings

• Carpaccio or Spek: Slice the papada wafer-thin (almost transparent) and serve on a warm plate. Besprenkel with a druppel Beniqueis olive oil and which versgemalen black pepper for a lively experience.

• Gastronomy: Dé ultimate aroma for an authentic Carbonara or as base for the sautéing or vegetables.

• Tapas: Leg a dun slice on a warm pico of a stukje getoast kristalbrood; the fat zal lively in the brood soaking in.

• Drink: An excellent partner for a cold glass Brouwhoeve beer of a dry, sparkling Cava that beautifully cuts through the creaminess.

• Feature: Ibérico quality; Caña of approx. 500 g; Natural matured; The most malse baconsoort that there bestaat.