Jun 08 2026
Ibérico De Bellota Plate Recipe
Inspired by Bodega Bar
Time15m
Serves2
24 month aged grass fed Ibérico leg, mustard, pickles, baguette
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Slice the Ibérico
Using a sharp knife, slice the 24-month aged Ibérico de Bellota leg into thin, even slices.
- 2
Prepare the Mustard
Place the mustard in a small serving bowl or ramekin for easy access.
- 3
Slice the Baguette
Cut the baguette into manageable pieces, about 2 inches long, to serve with the Ibérico.
- 4
Arrange the Plate
On a large serving platter, arrange the sliced Ibérico de Bellota, add the pickles, and place the sliced baguette and mustard alongside.
