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The recipe of the typical Sevillan/Iberian Carrillada de cerdo

During our food and tapas tours through Seville downtown, you might have tried this traditional Spanish dish, which is very tasty and very easy to prepare.




  • 1 kilo Iberian pork cheek
  • 3 carrots
  • 1 onion
  • 1 Italian green pepper
  • 150 g crushed natural tomato
  • ½ l red wine
  • 1/2 glass brandy
  • ½ l beef stock
  • 2 dried peppers
  • 5 cloves of garlic
  • 1 bay leaf
  • 1 thyme twig
  • Ground black pepper
  • Salt
  • Extra virgin olive oil


First of all we clean the cheeks well so that there are not many traces of fat left. We season them and seal them in the casserole with virgin olive oil. Put them aside. Then we prepare the sauce for the meat, in a stew. To do this we finely chop the carrots, onion and pepper. Together with the whole unpeeled garlic, we fry it all in the oil that we have used to seal the cheeks. Then we add the bay leaf and the thyme sprig. Once the vegetables are well poached we add the crushed tomato, let it cook for another ten minutes and we can pass it if necessary.

Once the sauce is fried, add the meat. Add the meat broth and red wine, brandy and the dried pepper. These should not be hydrated before as we will cook at least a couple of hours until the meat is ready and the sauce reduced.

When we see that the meat is ready (which means you can easily chop it with the fork), the dish is ready.

Wasn’t that easy? Now you have your homemade Iberian Carrillada, which will impress everyone who tries it.

Buen provecho!!!