Jambon serrano

Spanish dry-cured ham aged in the mountains, with deep red flesh and fine fat that melts on the tongue. It's eaten in very thin slices at room temperature, on its own or on bread.

10 min
4 servings
Easy
Moderate
🇪🇸 Spain

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Ingredients

Spices & seasoning

Ground black pepper

Optional extras

50 g Manchego cheese

Nutrition facts

257 kcal per serving

Protein: 13 g
Carbohydrates: 22.5 g
of which sugars: 2 g
Fat: 12.3 g
of which saturated fat: 3 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

Take the ham out of the fridge 20 minutes before serving so it regains all its flavour.
Toast the bread slices until golden and crisp.
Cut the garlic clove in half and rub the cut side over each slice of toasted bread.
Halve the tomato and rub the flesh over the bread, pressing so it soaks into the crumb.
Lay the ham slices over the bread, drizzle with a little olive oil, add a pinch of salt and serve straight away.

Variations and tips

Manchego tapas. Add a few slivers of manchego cheese on the bread before the ham.

Using what's available here. Serrano ham can be found in delis or the cured meat section; Italian dry-cured ham (Parma-style) makes a very good substitute.