Spanish · Main · Easy
Jamon Iberico
Spain's legendary acorn fed cured ham, sliced paper thin. Nutty, buttery, and worth every penny as the centerpiece of a tapas spread.
The whole recipe in 60 seconds
Jamon Iberico, in 5 ideas
- Iberico pigs eat acorns, which gives the fat its nutty flavor
- Room temperature is essential; cold mutes all the complex flavors
- The fat should melt on your tongue like butter
- This is Spain's most prized food, often given as a luxury gift
- A little goes a long way; a few perfect slices beat a big pile
What you need
Ingredients
- 8 oz jamon iberico, thinly sliced
- 1 baguette, sliced
- 1 tomato, halved
- Olive oil
- Manchego cheese (optional)
- Cornichons or olives, for serving
How to make it
Directions
- Bring the jamon to room temperature 30 minutes before serving.
- Arrange the slices loosely on a platter, not flat.
- Rub baguette slices with tomato and drizzle with olive oil.
- Serve the jamon alongside the pan con tomate and manchego.
- Let guests build their own bites, pairing the jamon with the tomato bread and a sip of sherry.
Money saver. Buy the paleta (front leg) instead of the jamon (hind leg); it is the same quality at a lower price.