Iberico ham is the most prized cured-ham coming from the the most prized Spanish pigs, the purebreds Iberico ones. These furry, brown hogs have evolved through the ages in Spain’s arid lands to produce succulent, fatty meat ideal for curing in the country’s highlands that lets us enjoy one of the most delectable bites on Earth. Here are 3 easy-to-make recipes to enjoy Spanish Iberico ham:
1. Artichokes in sauce with strips of ham
Serves: 4 people
For the sauces:
- 40ml drained water from the artichokes 50g Spanish Arbequina Extra Virgin Olive Oil
- 15g flour
- 15g garlic
- Parsley and salt to taste
For the sauce, add olive oil and chopped garlic to a saucepan. Once the garlic begins to brown, add the flour until dissolved. Add the artichoke water and stir until the sauce is smooth. Add salt to taste.
Dip in the artichoke quarters.
Serve. Add the chopped parsley and top with slices of Cinco Jotas Iberian ham.
2. Tortilla Española with Iberian ham Potato chips
Serves 4 people
- 8 large eggs.
- 4 tbsp of Extra Virgin Arbequina Olive Oil
- 1 tsp of salt.
- 4 bags of Iberian Ham Tomato Chips (7.04 oz)
Crack the 8 eggs into a large bowl and mix in salt. Then add the chips of 2 bags and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 6 minutes.
Heat 2 tbsp of the extra virgin oil in a small sauté pan over a medium fire. When the pan is hot, add the egg mixture and stir a few times with a metallic spoon to prevent the eggs from sticking. Shake the pan in a circular motion for 15 seconds to keep the mixture loose as the eggs start to cook. Lower the temperature and cook for an additional minute.
Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate. If the pan looks dry, add the remaining 2 tablespoons of olive oil. Return the tortilla to the pan by sliding it back in. Cook for another 60 seconds, until the bottom has fully set. To most of Spaniards, the perfect tortilla is very creamy and slightly runny in the middle.
Slide the finished tortilla onto a serving plate. Serve warm, room temperature, or cold and garnish with "pa amb tomaquet", rubbed tomato on sliced bread, extra virgin olive oil and salt on top.
3. Catalan Tomato bread (Pa amb tomàquet) with Spanish Iberico ham
Serves 4 people
- Any type of bread (we recommend Ciabatta)
- 6 oz Cinco Jotas sliced ham
- 6 Ripe Tomatoes on the Vine
- Extra Virgin Arbequina Olive Oil to drizzle.
- Salt, to taste.
Slice the bread nice and 2 fingers thin, then toast it in the oven until toasty and golden.
Slice a juicy ripe tomato in half. Then rub the tomato (cut side down) all over the surface of one of the sides of the bread. Make sure to squeeze out lots of the rind.
Add a quick drizzle of high-quality oil on top of the bread.
Add a pinch of good salt on top, to taste.
Serve the Iberico ham and the bread in separate dishes, or add a few slices of ham on top of each slice of bread and serve.
Learn more about the Spanish Iberico ham in this article.