Jamón Ibérico de Bellota Plate

Jamon BellotaThe special thing about this recipe is that it is considered the Top of Spanish Tapas and it is so simple.

100 g of Jamon Iberico de Bellota ESPAUS and just a white 25 cm plate.

1st. Take the Jamon Iberico de Bellota from the fridge 20 minutes before open the plastic sachet.

2nd. Shoud the Jamon Iberico de Bellota still cold, warm it the sachet by applying the heat of your hands on the plastic sachet. Once at a room temperature (approximately 25 ºC) open the sachet. You will feel the beautiful essence of the Jamon Iberico de Bellota when smelling it).

3rd. Cut each slice in three parts and arrange each part on a plate in a circumferential shape or spiral shape (see attached image).

4th. It will take no more than 10 minutes to cut each slice and place on the plate. The Jamon Iberico is ready to eat.

TIPS: It is very important to cut the Jamon Iberico de Bellota at a right temperature (room temperature).

You can serve this Top Spanish Tapa with sourdough toasted bread and a little bit of extra virgin olive oil on top.

DO NOT add a lot of oil as Bellota grade Jamon Iberico is very rich in oleic oil.