100% Acorn-fed Iberian Ham Recipe

Prepare ham slices

Arrange the thinly sliced 100% acorn-fed Iberian ham on a large platter. Fan slices slightly so each piece can be picked easily. If slices are slightly chilled, let them sit at room temperature for 10–15 minutes to release aroma and flavor.

Drizzle 1 tablespoon of extra-virgin olive oil sparingly over the ham in a light zigzag to add sheen and aroma. Sprinkle 1/2 teaspoon freshly ground black pepper evenly and a very light pinch of flaky sea salt only if ham is not already extremely salty (taste one slice first).

Toast bread

Lightly toast 6 slices of rustic country bread or baguette until just golden and warm. You want them crisp on the outside but slightly tender inside.

Make pan con tomate

Cut the tomato in half crosswise. Grate the cut side of the tomato on the coarse side of a box grater into a bowl, discarding the skin. Rub the toasted bread slices with the garlic clove (cut the clove in half and rub gently — adjust intensity to taste). Spoon the grated tomato over the rubbed toast, drizzle a little extra-virgin olive oil if desired, and sprinkle a pinch of flaky sea salt (from the 1/2 tsp).

Prepare cheese and nuts

If using Manchego, shave thin shards and arrange alongside the ham. Toast Marcona almonds in a dry skillet over medium heat, tossing until fragrant and lightly golden, about 2–3 minutes. Cool slightly and place in a small bowl as an accompaniment.

If using, lightly zest 1 lemon or small orange over the ham just before serving to impart a bright aroma. Scatter 5 g microgreens or chopped flat-leaf parsley sparingly across the platter for color and freshness.

Assemble: place the ham-platter in the center, arrange pan con tomate toasts, Manchego shards, and Marcona almonds around it. Provide tongs or small forks for serving. Serve at room temperature as a starter; estimated tasting portion per guest is 30–40 g of ham.