Jamón Ibérico de Bellota

Hand-carved, acorn-fed Ibérico ham, aged for 48 months

2.5 oz plating

Server Description

Acorn fed Ibérico ham, aged for 48 months

pronunciation

HA MONE - E BEAR E KO

runner description

Ibérico ham

Line up notes

allergies

–

–

Gluten

–

–

–

ingredients

70g / 2.5 oz of Jamón Ibérico
50g / 1 small ramekin of mixed olives served warm
8g / 3 pc piparra
60g / 4 slices of country bread, grilled a la plancha with extra virgin olive oil and salt

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sourcing

PREP recipe 1

PREP recipe 2

PREP recipe 3

PREP recipe 4

procedure

The thinner the better!
See video below for explanation of carving.
See photo above for plating.

critical control points

Jamón Ibérico is best when sliced thin.
A good slice of jamón should be 80% of meat and 20 % of fat
Jamón is served room temperature.
The bread that goes with the jamón should be griddled a la minute and served warm.
WE DO NOT SELL THE BELLOTA FOR DELIVERY OR TAKE OUT.

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PACKAGING

Plateware