Jamón Ibérico
Spain's most prized cured ham, from acorn-fed Iberian pigs and aged for years until it melts on the tongue with a deep, nutty sweetness. The whole skill lies in cutting and serving it well, because good jamón needs nothing done to it.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Ingredients
- ·1 piece or several slices of jamón ibérico de bellota
- ·A rustic baguette or picos breadsticks (optional)
- ·A ripe tomato and olive oil, if serving pan con tomate alongside
Method
- 1
If serving pre-sliced ham, take it out of the fridge and let it sit for 15 to 20 minutes so the fat softens and turns glossy and translucent.
- 2
If carving a whole leg, secure it in a jamonero, remove the outer rind and yellowed fat only from the area you will cut, and keep it covered with its own fat between sessions.
- 3
Using a long, thin, flexible knife, carve wafer-thin slices about the size of two fingers, cutting along the grain and keeping each slice even.
- 4
Lay the slices flat and slightly overlapping on a plate, ideally a warm one, so the fat begins to loosen and gleam.
- 5
Do not stack the slices thickly; a single elegant layer lets each piece breathe and stay tender.
- 6
Serve at once with bread or picos, and if you like, a simple pan con tomate, alongside a fino sherry or a red wine.
Rather eat it out? Where to order Jamón Ibérico
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