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Jambon ibérique: photo of the dish
Illustrative photo: Xemenendura — CC BY-SA 3.0, Wikimedia Commons
Appetizers & nibbles

Jambon ibérique

Long-cured black-pig ham whose heavily marbled fat melts in the mouth. Iberian ham is best enjoyed thinly sliced, at room temperature, as a starter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

204 kcal per serving

Protein
8.5 g
Carbohydrates
22.4 g
of which sugars
1.9 g
Fat
8.4 g
of which saturated fat
1.5 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Take the ham out of the fridge 30 minutes before serving so it regains its flavour.
  2. Toast the bread slices and rub them with the halved garlic clove.
  3. Rub the halved tomato over the toasts to soak them with its flesh.
  4. Lay the ham slices on each toast, folding them into small rolls.
  5. Drizzle with olive oil, then add a pinch of sea salt and pepper.
  6. Serve right away, at room temperature.

Variations and tips

Party tapas. Add fresh figs or melon and serve on a large platter to share.

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Original Ecomely recipe.