Flamenquín
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The flamenquín is a dish typical of the cuisine of Cordoba (Spain). It was created in the city of Bujalance (Córdoba). It owes its name, which translates literally to "little Flemish", to the fact that its golden color, deriving from the egg used in the batter, resembled the blond hair of the Flemish assistants who came to Spain accompanying the Emperor Charles V.
Features
The flamenquín , more known as roll saint jacob ,consists of slices of jamón serrano wrapped in pieces of pork loin, coated with egg and breadcrumbs and then deep-fried. It is often garnished with French fries and mayonnaise. A common variation replaces the loin with boiled ham. It can also be made with other fillings, such as fish, cheese, or poultry.
The size of the finished roll ranges from a small ball up to pieces 40 centimetres (16 in) long, and can be served sliced or whole.
