Ibérico Bellota Hand Sliced Recipe
marcona almonds, pan de cristal, spanish olive oil
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Ingredients
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Cured Meat
Accompaniments
Garnish (optional)
Method
Cured Meat
Bring jamón to serving temperature
Remove the Jamón Ibérico de Bellota from the refrigerator 20–30 minutes before serving so the fat softens and the aroma opens. Keep the slices loosely arranged on their original parchment or a plate to avoid sticking.
If your jamón is not already hand-sliced, have it thinly sliced by a skilled slicer or very thinly with a sharp knife. Aim for paper-thin slices (about 0.3–0.5 mm); they should be almost translucent and tender.
Accompaniments
Prep and toast the pan de cristal
Preheat a grill pan or skillet over medium-high heat. Slice the pan de cristal into 1/2-inch (1–1.5 cm) slices. Lightly brush both faces of each slice with 1–1.5 tbsp Spanish olive oil in total (reserve remaining oil for plating). Toast the bread slices in the hot pan 30–60 seconds per side until crisp with light char marks but still airy inside. Transfer to a rack so they stay crisp.
Toast the Marcona almonds
Place a small dry skillet over medium heat. Add the Marcona almonds and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool. While still warm, sprinkle a small pinch (about 1/8 tsp) of flaky sea salt over the almonds if you like a savory contrast.
Plate the pan de cristal
Arrange the toasted pan de cristal slices on a serving board or platter in a single layer or slightly overlapping. Drizzle the remaining 2–2.5 tbsp of Spanish olive oil lightly over the bread (not drenched) so it soaks into the crust and pools slightly on the surface for the jamón to sit on.
Seasoning
If desired, grind a small pinch (about 1/8–1/4 tsp) of black pepper over a few bread slices and reserve flaky sea salt for finishing the jamón. Keep the toasted Marcona almonds in a small bowl beside the board.
Assembly & Service
Assemble the plate
Using your fingers or a small fork, gently drape 3–4 slices of Jamón Ibérico over each toasted pan de cristal piece so the fat slightly overlaps the bread and the slices create delicate folds. Continue until the jamón is evenly distributed across the bread pieces. Leave some whole slices presented flat on the board for visual appeal.
Finish and garnish
Sprinkle a few flakes of sea salt lightly over some of the jamón slices (not all—bellota is already flavorful). Scatter the toasted Marcona almonds around the bread and jamón. Add the chopped parsley sparingly for color and place the rosemary sprig on the board for aroma and presentation.
Serve
Serve immediately at room temperature so the jamón fat feels silky. Provide small forks or toothpicks for the almonds and allow guests to enjoy bread topped with jamón, a drizzle of olive oil, and occasional almonds. Replenish bread if needed; keep remaining jamón loosely covered at room temperature for up to 2 hours.