Feito no Zambujal Cured Papada (Pork Jowl), Trimmed

Feito no Zambujal Cured Papada is a Portuguese cured pork jowl from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and trimmed ready to slice. A cook's secret, the Portuguese answer to guanciale: rich, silky and full of flavour.

Flavour and texture

Mostly fat with thin layers of meat, pale and creamy. Sliced paper thin, it melts on warm bread, with a sweet pork taste and a savoury, lightly seasoned finish.

How to enjoy it

Lay thin slices on hot toast, wrap them around grilled asparagus, or render small cubes for a carbonara or a pan of migas. Pour an Alentejo red or a crisp Arinto.

About Feito no Zambujal

Feito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.

Good to know

• Keep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.
• Trimmed piece, to slice very thin at home.
• A generous gift for anyone who loves Portuguese food.