Pamplona is a beloved Uruguayan dish that showcases the country's mastery of meat preparation. It consists of meat (typically beef or chicken) that's butterflied, pounded thin, and rolled around a flavorful filling of bacon, cheese, bell peppers, and carrots, creating a stunning spiral when sliced.

This dish, while bearing the name of a Spanish city, has evolved into a distinctly Uruguayan creation. It gained popularity in the mid-20th century and has since become a staple at asados (barbecues) and family gatherings across the country.

Creating a perfect Pamplona requires careful preparation. The meat must be butterflied and pounded to an even thickness, then layered with bacon, cheese, and julienned vegetables. The roll is carefully secured with butcher's twine and can be either grilled on a parrilla (traditional grill) or baked in the oven. The cooking process must be monitored carefully to ensure the meat remains juicy while the filling becomes perfectly melted and integrated.

While the traditional recipe remains popular, creative cooks often experiment with different fillings. Some versions include spinach, roasted red peppers, or different types of cheese. Modern interpretations might incorporate ingredients like sun-dried tomatoes or different herbs and spices to create unique flavor profiles.

In Uruguay, Pamplona is often served as a main course at special occasions and family gatherings. It's typically sliced into thick rounds, revealing the beautiful spiral of filling, and served alongside roasted potatoes or a fresh salad. Some prefer it with chimichurri sauce or a light gravy made from its own juices.

While undeniably delicious, Pamplona is a rich dish that should be enjoyed in moderation. The combination of meat, bacon, and cheese makes it high in protein but also in saturated fats. Those watching their cholesterol intake should be mindful of portion sizes. The dish is naturally gluten-free but may contain dairy depending on the cheese used in the filling.