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Pancetta and Allioli Bocadillo

This recipe for Pancetta and Allioli Bocadillo has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Pancetta, that cheap cut of meat that can be bought either cured or uncured. For this Spanish bocadillo or "sandwich" we are using thinly cut slices of cured pancetta. Similar to streaky bacon the pancetta is lightly fried in olive oil before being arranged with fresh vine tomatoes and allioli. A very Spanish mid morning snack!

Ingredients for Pancetta and Allioli Bocadillo

1 French stick of bread
100g Cured pancetta cut into thin slices
1 Vine tomato
1 Baby lettuce
Olive oil

How to make Pancetta and Allioli Bocadillo

  • Cut the bread into the desired size for the bocadillo.
  • In a frying pan, pour a little olive oil and heat gently before adding the pancetta strips.
  • Meanwhile arrange lettuce over the bread and add the tomatoes on top.
  • When the pancetta is fried and crispy place the strips on top of the tomatoes.
  • Add a little black pepper if desired.
  • Add a generous spoonful of allioli and close the bocadillo.


Pancetta and Allioli Bocadillo

Orce Serrano Hams

Published with permission of Orce Serrano Hams