Cerdo Ibérico Recipe
Spain’s prized pure-bred black Iberian pigs roam the hills of oak groves in Andalusia, eating grass and roots, and foraging for fallen acorns. The result is a rich, nutty flavor and distinct marbling found in our Jamón Ibérico.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredient
Accompaniments
Method
Preparation
- 1
Prepare the Ingredients
Begin by slicing the Jamón Ibérico into thin, even slices. Aim for about 1-2 mm thickness to fully appreciate its texture and flavor.
- 2
Prepare the Baguette
Slice the fresh baguette into 1/2 inch thick pieces. Toast or serve fresh, depending on your preference.
- 3
Assembly
- 4
Plate the Ingredients
On a serving platter, arrange the sliced Jamón Ibérico in a circular pattern or in a fanned-out style. Place the toasted baguette slices alongside.
- 5
