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Recipe: La Chinata Iberian Chin Toast and Avocado

If you are a big fan of Iberian meats, we suggest you a La Chinata Iberian Dewlap Toast to lick your fingers.

The Iberian Dewlap is a piece that is obtained from the lower part of the head. Furthermore, that of La Chinata comes exclusively from the central cut of the same. It differs from other bacon especially in that it has a fine streak of meat and has an exquisite texture and flavor.

papada ibérica la chinata para tostadas de papada ibérica

Ingredients for Iberian dewlap toast


  1. Preheat the oven to 200ºC with ventilation at the top and bottom, and then place the slices of bread on a special baking tray. Toast the slices of bread until they are golden in color and crunchy. This process normally takes 5 minutes.
  2. Place the Papada strips on another tray and bake for 10 minutes or until golden and crispy. We reserved for later.
  3. While we carry out the previous step, crush the avocado with the help of a fork and add the juice of half a lemon.
  4. We finish off our avocado by adding a drizzle of our Extra Virgin Olive Oil. We especially recommend our Monovarietal Manzanilla Cacereña for its special taste, smell and texture.
  5. Add a pinch of Salt in Flakes and Pepper 5 berries to taste. It's almost ready!
  6. Subsequently, we spread the slices of toasted bread with the previously crushed avocado and sprinkled with some chili flakes to give it a spicy and fresh touch.
  7. We finished with the crispy jowl pieces and plated.

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