🍖 Jamón ibérico
Jamón ibérico is Spain's prized cured ham, made from the hind legs of black Iberian pigs and aged for two years or more. Fat runs through the deep red meat in fine streaks, giving slices that are silky, nutty and almost melt on the tongue. It is carved by hand into small, very thin slices and served at room temperature as a tapa, often on its own so nothing masks the flavour.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150–200 g jamón ibérico, hand-carved into thin slices
- 2 ripe tomatoes, sliced
- 1 tsp olive oil and a pinch of salt
Method
- Keep the ham at room temperature, around 20–25 °C, for 30 minutes before serving.
- Arrange the slices in a single layer on a warm plate without overlapping too much.
- Serve on its own as a tapa, with the tomato slices dressed with olive oil and salt on the side.
How to make it lighter
- Jamón is rich and salty; around 50 g is a typical tapa portion.
- Leave some of the outer fat on the plate if you want fewer calories per slice.
- Serve it with tomato or a green salad to keep the plate light.
History
Iberian pigs have been raised in the oak pasturelands of south-western Spain for centuries, and the finest hams come from pigs that fatten on acorns in autumn. Production is regulated by a Spanish quality standard, and towns such as Jabugo and Guijuelo are famous for it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →