Jamón Ibérico is one of Spain’s most prized foods. Made from Iberian pigs and aged for years, it has a deep, nutty flavor and melt-in-your-mouth texture. Unlike many recipes, Jamón Ibérico is all about careful slicing and serving rather than cooking. This guide helps you serve it at its best. Serves 4 as an appetizer or part of a tapas spread.
What You Need
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100–150g (3.5–5 oz) thinly sliced Jamón Ibérico
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A sharp ham knife or pre-sliced packages from a trusted source
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Fresh crusty bread (optional)
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Good quality extra virgin olive oil (optional)
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Manchego cheese, olives, or almonds (optional sides)
Preparing the Ham
If slicing from a whole leg, secure the ham firmly. Use a long, flexible knife to cut thin slices, almost translucent. Always slice across the grain for the best texture.
If using pre-sliced ham, let it sit at room temperature for 15–20 minutes before serving. This allows the fat to soften, releasing its full flavor.
Serving
Arrange the slices on a large plate, slightly overlapping. Keep the presentation simple to highlight the ham itself.
Serve with fresh bread, a few drops of olive oil, and light accompaniments like cheese or nuts. Avoid strong flavors that might overpower the delicate taste of the ham.
Tasting Notes
Each slice should be tender, slightly sweet, and rich, with hints of acorn and a silky texture from the marbled fat.
Jamón Ibérico is best enjoyed slowly. Take small bites and savor the unique flavor that comes from years of careful curing and the special diet of the Iberian pigs.
