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Jamon ibérico de bellota is Spain's most prized food product and one of the finest cured meats anywhere in the world. Produced from Iberian black pigs that roam freely in the cork oak forests (dehesa) of Extremadura, Andalusia, and Salamanca, fattening on acorns (bellotas) during the autumn montanera season, the legs are dry-cured for a minimum of 36 months - often 48 or 60 months for the finest examples. The resulting ham has deeply marbled, silky fat that melts on the tongue, a complex nutty, sweet, and savory flavor profile, and a distinctive aroma unlike any other cured meat in the world. Served sliced paper-thin at room temperature with rustic bread, it requires and deserves nothing else.
Prep
10 min
Total
10 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
Per serving
Remove the jamon from refrigeration at least 30 minutes before serving to allow it to reach room temperature, which unlocks the full aromatic complexity of the fat.
Using a long, thin, flexible jamón knife, slice paper-thin at a very slight angle, working methodically across the surface.
Arrange the translucent slices loosely on a warm plate, allowing them to fold naturally - do not stack them flat.
Serve immediately alongside sliced rustic bread. No oil, no accompaniment is needed for jamon of this quality.
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