The Regulatory Council of the Ternasco de Aragón PGI is unveiling the Focaccia Maña this weekend at Zaragoza’s Vive Latino festival, an Italian-bread take on the paquito lamb sandwich designed to be eaten between concerts. Created by The Boss Gastrobar (La Bastilla), the offering combines roasted Ternasco lamb, sheep’s milk cheese and traditional flavors of Aragonese cuisine.
Focaccia Maña brings the Ternasco de Aragón paquito to Vive Latino Zaragoza
The dish will be available from the Ternasquería Foodtruck, the venue through which the Ternasco de Aragón PGI is once again taking part in Vive Latino. The Ibero-American festival, held in Zaragoza, provides the setting for an offering that adapts the gourmet sandwich format to Aragonese lamb.
Chef José Ignacio Acirón, of The Boss Gastrobar, describes the Focaccia Maña as a “succulent and hearty” sandwich, designed to be enjoyed while recharging during the music program. The recipe features oven-roasted leg and shoulder of Ternasco de Aragón, served with its own roasting juices and barbecue sauce.
The filling includes grated and broiled Granja Perales sheep’s milk cheese, and is finished on the griddle with rosemary- and thyme-infused oil. The focaccia is served cut into two triangles, a format that makes it easy to eat and share.
Italian bread, roasted Ternasco lamb and sheep’s milk cheese in a new eating format
Focaccia, originating in Italy’s Liguria region and likely Genoa, is a flatbread made with flour, water, olive oil, salt and yeast. Its airy interior and golden, lightly crisp crust have made it a common foundation for gourmet sandwiches.
Traditionally eaten on its own or with herbs, olives or tomatoes, focaccia is increasingly being used as a base for local ingredients. Focaccia Maña draws on that trend to combine roasted Ternasco lamb and its juices with a semi-cured sheep’s milk cheese produced by Pastores in Perales del Alfambra (Teruel).
Rosemary and thyme round out a combination linked to the familiar aromas of roasted Ternasco lamb. The result brings a celebrated dish of Aragonese cuisine into a sandwich format designed for quicker consumption.
The El Paquito campaign promotes new occasions for eating lamb
The launch is part of the Ternasco de Aragón PGI’s strategy to promote new formats and consumption occasions for its lamb. Paquitos, and now Focaccia Maña, form part of this modernization effort aimed at bringing the product to new consumers.
The El Paquito campaign, promoted by the Interprofessional Agri-Food Organization for Sheep and Goats, INTEROVIC, received the 2026 Alimentos de España Award for Best Promotional Campaign, presented by the Ministry of Agriculture, Fisheries and Food. Launched in 2019, the initiative promotes lamb sandwiches across Spain.
According to the campaign’s approach, the format has helped transform a traditional product into an offering adapted to new consumption habits. In Aragon, the Ternasco de Aragón PGI has more than 20 years of experience marketing and promoting sandwiches made with this meat.
