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Frequently paired with
The best thing to pair and share with JAMÓN IBÉRICO
Ingredients
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Cured Ham & Accompaniments
Method
Cured Ham & Accompaniments
Prepare the bread
If serving fresh, slice the loaf on a bias into 1 cm thick slices. Lightly toast slices in a dry skillet over medium heat 30–60 seconds per side until warm and just crisp, or use a toaster. Brush each slice lightly with extra-virgin olive oil and, if desired, sprinkle a pinch of flaky sea salt. Keep warm on a plate covered with a clean towel.
Arrange Jamón Ibérico
Using clean hands or tongs, fan the Jamón Ibérico slices on a large room-temperature serving plate. Fold each slice loosely into delicate rosettes or gentle pleats to showcase the marbling and aroma. Do not over-chill the ham; it should be served at just below room temperature to release its flavor.
Add cheese and nuts
Arrange Manchego slices (if using) beside the ham in small overlapping stacks. Place toasted Marcona almonds in a small pile or in a small bowl on the same platter. If almonds are not pre-toasted: heat a small skillet over medium-low, add almonds and toast, stirring often, 3–4 minutes until fragrant; allow to cool.
Optional pickles and seasoning
Add cornichons or pickled piquillo strips to the board for acid contrast. Lightly grind black pepper over some bread slices or cheese if desired—but avoid overpowering the ham. Provide a small dish with extra-virgin olive oil for dipping the bread if you prefer.
Serve
Serve immediately as a tapa. Encourage guests to take a slice of bread, top with a piece of Jamón Ibérico (and manchego if desired), add an almond or a sliver of pickle for texture and balance. Refresh the platter as needed; keep remaining ham covered and refrigerated between refills and bring back to near room temperature before serving new slices.