Bring the sliced jamón to room temperature for 20–30 minutes before serving; this ensures maximum aroma and flavor. Fan the slices loosely on a warmed platter so they overlap slightly but are not stacked thickly.

Drizzle 1–2 teaspoons of extra-virgin olive oil lightly over the slices (use sparingly—Bellota ham is already very flavorful and oily).

Lightly grind the black pepper over the ham and scatter a few pinches of flaky sea salt over the finished plate if desired (taste first; some jamón already has adequate seasoning).

Garnish with microgreens or a few sprigs of parsley for color, if using. Serve immediately alongside the Pan con Tomate.

Pan con Tomate (Catalan tomato bread)

Prepare bread

Lightly toast the bread slices until golden and crisp at the edges but still slightly tender in the center. You can toast under a broiler, in a hot skillet, or on a grill for 2–3 minutes per side.

Prepare tomatoes

Halve the tomatoes. Using a coarse grater, grate the cut side of the tomato directly into a bowl (discard the skins) until you have a loose tomato pulp. Alternatively, finely chop the tomato pulp. Season the pulp with 1/4 teaspoon of the salt and 1 tablespoon of olive oil; stir and taste, adding up to the remaining 3/4 teaspoon salt if needed.

Assemble pan con tomate

Immediately after toasting, rub the cut face of the garlic lightly over the hot bread so the aroma and a hint of garlic flavor transfer. Then, while the bread is still warm, spread or spoon a generous layer of the seasoned tomato pulp over each slice. Finish with a drizzle (about 1/2 tablespoon per slice) of extra-virgin olive oil and a light pinch of salt to taste.

Arrange the tomato-topped bread on the same platter or a separate board. Serve alongside the fanned Iberian ham so guests can place ham atop the tomato bread or eat them separately.