El steak tartar típico se presta a distintas versiones. La malaguita tiene el salchichón de Málaga como protagonista que, dada la naturaleza “cruda” de la propia receta, es ideal, ya que si por algo se caracteriza nuestro salchichón es por su escasa curación.


Some say countryside cooking is full of stews and soups – besides stewed legumes- but there are also plenty of cold soups with garden vegetables, oil and bread as the main ingredients. Beyond its similarity to salmorejo cordobés or affinity to drinkable gazpacho, our porra from Antequera is what it is: an extraordinary ambassador for the best Mediterranean gastronomy as it’s exquisite as well as healthy.

A dish to be eaten with a spoon to cool down in summer and quench any appetite at the mercy of what’s served with it – Iberian ham diced or otherwise. However, there are some who prefer eating porra with crumbled codfish, tuna or boiled eggs (particularly those who are rather vegan). In any case, it’s a recipe that goes back to none other than the Roman Empire. And if it’s come all this way, there’s no question why: it’s delicious.



  • Ripe tomatoes
  • Red peppers
  • Garlic cloves
  • Hard bread without ths crust
  • Boiled eggs
  • Serrano ham
  • Olive oil
  • Vinegar
  • Salt

How is it made?

Soak the hard bread to soften it. Peel the tomatoes, dice the peppers and remove the skins from the garlic cloves as they’re added whole. Add vinegar and oil as well as salt before blending it all together to get a creamy texture. Refrigerate and then serve with the desired garnish.