📝 About This Recipe
Experience the pinnacle of Spanish gastronomy with this exquisite Keto-friendly assembly featuring Jamón Ibérico de Bellota, the world's finest cured ham. This dish celebrates the nutty, melt-on-your-tongue fats of acorn-fed pork paired perfectly with the sharp, crystalline crunch of aged Manchego cheese. Accented with rosemary-infused oil and smoky Marcona almonds, it is a sophisticated low-carb masterpiece that honors the traditions of the Iberian Peninsula.
🥗 Ingredients
The Cured Meats
- 200 grams Jamón Ibérico de Bellota (sliced paper-thin, at room temperature)
- 100 grams Lomo Ibérico (cured pork loin, thinly sliced)
The Cheeses
- 250 grams Manchego Cheese (Aged 12 months (Curado), rind removed)
- 100 grams Mahón Cheese (semi-soft Spanish cow's milk cheese for contrast)
Accompaniments & Aromatics
- 1/2 cup Marcona Almonds (roasted and salted)
- 1 cup Gordal Olives (pitted, large queen olives)
- 3 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina variety)
- 2 sprigs Fresh Rosemary (for infusion and garnish)
- 1/4 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety (dulce))
- 4-6 pieces Guindilla Peppers (pickled Spanish peppers for acidity)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Remove the Jamón Ibérico from its packaging at least 30 minutes before serving. The fats must begin to sweat and become translucent to reach peak flavor profile.
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2
While the ham breathes, prepare the Manchego. Slice the wedge into uniform triangles roughly 1/4 inch thick. This traditional 'wedge' shape allows for the best texture distribution.
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3
Cube the Mahón cheese into 1-inch pieces to provide a visual and textural contrast to the sharp triangles of the Manchego.
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4
In a small ramekin, combine the extra virgin olive oil with one sprig of rosemary. Use a spoon to bruise the rosemary leaves slightly to release their essential oils into the liquid.
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5
In a separate small bowl, toss the Marcona almonds with the smoked paprika and a tiny drop of olive oil until they are evenly coated in a red, smoky dust.
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6
Select a large wooden board or a slate platter. Start by placing the Gordal olives and Guindilla peppers in small decorative bowls to prevent their brine from touching the dry cured meats.
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7
Arrange the Manchego triangles in a fan-like circular pattern on one side of the board, overlapping them slightly for an elegant aesthetic.
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8
Place the Mahón cubes in a neat pile near the center to act as a structural anchor for the platter.
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9
Begin plating the Jamón Ibérico. Do not lay the slices flat; instead, gently 'ruffle' or drape each slice to create volume and airiness. This makes it easier for guests to pick up individual pieces.
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10
Intersperse the slices of Lomo Ibérico between the ham and the cheese, creating a gradient of pink and deep burgundy hues.
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11
Scatter the seasoned Marcona almonds into the remaining open spaces on the board to fill any gaps.
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12
Lightly drizzle the rosemary-infused oil over the Manchego slices, being careful not to soak the ham.
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13
Finish the platter with a final garnish of the remaining fresh rosemary sprig and a light dusting of flaky sea salt over the cheese and olives.
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14
Present the platter immediately, ensuring you inform your guests that the Jamón is best enjoyed when the fat literally melts on the tongue.
💡 Chef's Tips
Always serve Jamón Ibérico at room temperature; cold fat masks the complex nutty flavors of the acorns. Use a slate or wooden board rather than metal, as metal can slightly alter the delicate metallic notes of the cured meat. If you can't find Marcona almonds, skinless blanched almonds lightly toasted in butter are the best substitute. Avoid pre-sliced cheese if possible; slicing fresh from the wedge preserves the moisture and 'bite' of the Manchego. For the best Keto results, ensure your olives are packed in brine or oil, not sugar-based marinades.
🍽️ Serving Suggestions
Pair with a chilled glass of Dry Sherry (Fino or Manzanilla) for the most authentic Spanish experience. Serve with a side of chilled cucumber slices or celery sticks for a refreshing, low-carb crunch. A glass of sparkling Cava (Brut Nature) provides excellent acidity to cut through the rich fats of the pork. For a non-alcoholic pairing, try sparkling mineral water with a heavy squeeze of fresh lime and a dash of bitters. Add a few fresh blackberries or raspberries to the board for a tiny burst of keto-friendly tartness.