Paletilla Ibérica De Bellota (45 G) Guijuelo Recipe
Acorn-fed Iberian shoulder ham (45 g) Guijuelo.
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Ingredients
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Cured Meat
Accompaniments
Tools & Serving
Method
Prepare Bread and Tomato
- 1
Toast bread
Lightly toast the slice of rustic country bread until the surface is warm and slightly crisp but still tender inside (about 1–2 minutes per side in a hot skillet or under a broiler).
- 2
Rub tomato
While the bread is warm, rub the cut side of the ripe tomato over the toast to create a thin layer of fresh tomato pulp (pan con tomate style). Rotate and press gently so the tomato flesh and juices soak into the bread. Discard the tomato skin.
- 3
Season bread
Drizzle approximately 1 teaspoon extra virgin olive oil over the tomato-rubbed toast and finish with a small pinch of flaked sea salt to taste.
Plate the Paletilla
- 4
Arrange the 45 g of thinly sliced paletilla ibérica de bellota on a small wooden board or plate. Fan the slices slightly so each piece is visible and easy to pick up. If slices are thicker than typical jamón slices, lay them flat and overlap slightly.
- 5
Place the prepared tomato-rubbed toast alongside the paletilla. Alternatively, offer the bread separately so guests can combine as they wish.
- 6
Optional garnish: scatter a small teaspoon of microgreens or finely chopped fresh parsley beside the ham for color. Do not cover the ham—garnish only the plate edge.
Serve & Pair
- 7
Serve immediately at room temperature. Paletilla flavors are best when neither chilled nor hot—remove from refrigerator at least 15–20 minutes before serving if previously refrigerated.
- 8
Optional pairing: serve with 60 ml (about 2 fl oz) of chilled Manzanilla or Fino sherry per person, or a light red/rosé. Provide small plates and forks or allow guests to pick up slices directly.
- 9
Leftovers: wrap remaining slices loosely in parchment (not plastic) and store in the refrigerator for 1–2 days; bring to room temperature before serving to restore flavor and texture.