Plate to Impress
Present sliced Iberico like a maestro.
1. Let It Breathe:
Remove the Iberico ham or cured meats from the fridge and packaging. Allow it to rest for 30–40 minutes at room temperature.
2. Choose Your Plate:
Use a plain, white ceramic plate to highlight the colour and marbling of the ham.
3. Shape Your Presentation:
Fan shape—Start from the centre and layer slices outward like a sunburst. Rose shape—Fold slices gently and spiral them into a flower form. Use the thinnest slices for elegance and texture.
4. Add Companions:
Arrange thin slices of Manchego, a few green or black olives, and rustic sourdough or picos around the edges.
5. Serve With Intention:
Place at the centre of the table, room temp only. No garnish. No rush. Just let the flavour speak.
Tip: Pair with a smooth Tempranillo or a dry fino sherry — the right wine will elevate the nutty, melt-in-the-mouth flavours of the ham.
Carve at Home
Turn tradition into ritual.
1. Secure the Leg
Place the ham in a jamonero (ham stand), ensuring it’s firmly held with the hoof facing upwards for initial carving.
2. Prepare Your Tools
Use a long, flexible jamón knife for slicing and a sturdy boning knife to remove skin and outer fat.
3. Trim the Surface
Peel away the yellow fat and rind only from the area you’re about to slice. Always leave the rest covered to preserve moisture.
4. Slice With Intention
Cut thin, even slices with a smooth back-and-forth motion. Keep your knife flat and steady. Each slice should include a balance of lean and fat.
5. Serve Immediately
Arrange slices on a plate as you go. Serve at room temperature for full flavour and aroma.
Tip: Enjoy the carving process slowly — it’s part of the Iberico experience. Pair with wine and conversation.
Pair & Pour
Complete the Iberico experience.
1. Choose Your Wine
Opt for a smooth Tempranillo from Pago de Carraovejas, Matarromera, or Pago de Capellanes — each one brings out the depth of Iberico. A dry fino sherry or crisp cava also works beautifully.
2. Serve It Right
Red wine: just below room temperature.
Sherry or cava: lightly chilled. Always serve in a proper glass.
3. Sip Between Bites
Let the ham melt on your palate, then sip slowly. The richness of the meat meets the structure of the wine — a harmony of flavour and texture.
Tip: Avoid anything too sweet — the balance comes from contrast, not overpowering.