Jamón Serrano
Spain's everyday cured ham, air-dried in the mountain air for a year or more until it is firm, salty and savoury. Leaner and more robust than ibérico, it is the workhorse of the Spanish table, as good in a sandwich as on a board.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Ingredients
- ·200 g jamón serrano, thinly sliced
- ·1 baguette or crusty bread
- ·2 ripe tomatoes
- ·1 garlic clove
- ·Extra virgin olive oil
- ·Flaky salt
Method
- 1
Let the sliced ham come to room temperature for 10 to 15 minutes so its flavour and aroma open up.
- 2
Split the bread lengthways and toast the cut sides until golden and crisp.
- 3
Rub the warm toast with the cut garlic clove, then with the cut face of a halved tomato so the pulp soaks into the bread.
- 4
Drizzle generously with olive oil and add a pinch of flaky salt.
- 5
Drape the ham over the tomato bread in loose folds rather than flat layers, so each bite has some height.
- 6
Serve straight away as a breakfast, a tapa or a light lunch, with the rest of the ham on a board alongside.