Jamon Ibérico Recipe
Aged for 36 months, served with pan con tomate.
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Ingredients
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Main Ingredient
Pan con Tomate
Method
Preparing the Jamon Ibérico
- 1
Slice the Jamon Ibérico
Carefully slice the Jamon Ibérico into thin, even slices using a sharp knife. Arrange the slices on a serving platter.
Making Pan con Tomate
- 2
Toast the Bread
Toast the rustic bread slices in a toaster or on a grill until they are golden brown and crispy.
- 3
Prepare the Tomato Topping
Cut the ripe tomato in half and use the cut side to rub against the toasted bread, allowing the juices to soak into the bread.
- 4
Add Garlic
Rub the toasted bread with the garlic clove to impart flavor.
- 5
Drizzle with Olive Oil
Drizzle the extra virgin olive oil over the tomato-rubbed bread.
- 6
Season with Sea Salt
Sprinkle sea salt over the bread to taste.
Serving
- 7
Plate the Dish
Serve the sliced Jamon Ibérico alongside the prepared pan con tomate for a delicious pairing.
