Jamón Ibérico De Bellota Recipe
Hand-carved, acorn-fed Ibérico ham, aged for 48 months
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Ingredients
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Main Ingredient
Serving Suggestions
Method
Preparation of Jamón Ibérico
- 1
Carving the Ham
Using a serrated ham knife, begin to carve thin slices of the Jamón Ibérico from the leg. Start at the top of the ham and work downwards, making sure to cut against the grain for optimal tenderness. Aim for slices that are about 1-2 mm thick.
- 2
Serving the Ham
As you carve, arrange the slices elegantly on a large serving platter, ensuring they are slightly overlapping for presentation. This allows the rich marbling and color of the ham to be showcased.
Accompaniments
- 3
Prepare the Bread
Slice the fresh bread into thick slices, about 1 inch each. Optionally, lightly toast them until golden brown for added texture.
- 4
Arrange the Accompaniments
In small bowls, pour the olive oil and balsamic vinegar for dipping. Place the fresh herbs on the serving table for garnish. This complements the ham beautifully.
