Carrillada ibérica is a signature dish of Spain; we have verified places to eat it in Seville. Iberian pork cheeks slow-braised in red wine, sherry, onion and laurel until they shred with a spoon. Start with where to eat Carrillada ibérica in Seville.
Carrillada ibérica · Seville
Iberian pork cheeks slow-braised in red wine, sherry, onion and laurel until they shred with a spoon. The defining Sevillano tapa, served on a slice of fried bread or with potato puree.
Carrillada (pork cheeks) became Sevillano taberna canon through the late 20th century as a thrift cut prepared with the abundant Andalusian red wine and sherry traditions. The Iberian black-pig pork cheek is the canonical version, with the fat content that makes the long braise melt into the sauce. Bodeguita Antonio Romero, Bodega Santa Cruz and the older tabernas of the Santa Cruz quarter plate the reference Sevillano version, often as a half-tapa portion.
Where to eat in Seville:
- Bodeguita Antonio Romero
- Bodega Santa Cruz Las Columnas
- Bar El Comercio
- Casa Morales
Where to eat Carrillada ibérica in Seville: the editor picks