The Serranito is a classic Andalusian sandwich consisting of pork loin, pepper, serrano ham, tomato and occasionally omelette. Whilst its origin is somewhat debated, many believe that this dish first appeared in the 1970s in bars across the Cerro del Águila and Juan XXIII neighbourhoods. However, it was a decade later when José Luis Cabeza Hernández patented the name by opening the restaurant Mesones del Serranito in Seville, thereby popularising the dish. To pay tribute to this iconic Seville creation, Mesones del Serranito crafted the world’s largest Serranito, celebrating the city’s vibrant culture and gastronomic traditions.   

The assembly of the Serranito took place on Triana Bridge, also known as the Puente de Isabel II, which connects the heart of Seville with the charming neighbourhood of Triana. Twenty-five people worked to achieve the impressive, gastronomic feat that stretched 150 metres across the bridge. Over 850 servings were made from a whopping 150kg of pork, 80 of tomatoes, 40 of peppers, 40 of ham and no less than 400 slices of bread. Aside from setting a new record, there was also a charitable purpose, in which proceeds from the sale of the Serranito were donated to support social projects in Seville’s Arenal neighbourhood.  

Unfortunately, the queue to purchase a piece was as long as the sandwich itself, and in the relentless 38°C heat, my fellow language school friends and I decided instead to seek some shade with a glass of Tinto de Verano. However, we were interviewed by a journalist from Diario de Sevilla and featured in her article, as well in a brief clip in the local news, which showed us cheering in front of the huge Serranito! We relished our five seconds of fame, and it certainly made for a memorable day of my year abroad. 

From its humble origins in local bars, to becoming the star of a record-breaking event at one of Seville’s most beloved landmarks, the Serranito has truly become a symbol of Andalusia’s rich culinary heritage.