Ibérico ham ◆

Jambon ibérique

What it is

Each autumn the black-hoofed pigs enter the montanera, roaming holm-oak parkland and eating up to ten kilos of acorns a day — the fat turns silken and faintly of hazelnut. Cured for years and carved by professional cortadores in slices thin as stained glass, it is charcuterie’s absolute summit.

In the kitchen

Serve at warm room temperature so the fat turns translucent and melts on the tongue — never from the fridge, never with strong bread. The white streaks are the point.

Goes with

Fig Almond Tomato Olive oil

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Manchego Piquillo pepper Sherry vinegar

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