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.

4 editor picks for Carrillada ibérica in Seville, ranked by editorial score. All Seville signature dishes · Carrillada ibérica across every city.