I got to try these delicious tapas while in Cordoba and am now in search of tips on how to get flamenquines to turn out like the ones we sampled. I found a recipe in one of Penelope Casa's books, but I didn't get the flamenquin of my dreams. I have to use prosciutto instead of jamon serrano since I can't get the latter here, and while that can account for some of the taste difference, it can't be the only thing. Has anyone out there made these things?