Inspired by San Sebastian tapas bars this sandwich with jamon Iberico is the very Spanish. San Sebastian is a Basque country pearl city in the Bay of Biscay.
I took the picture from my other blog about that region. This one is from a hike in Spanish mountains, the very beginning of Pyrenees which starts from here and you could see San Sebastian in the bay.
I had not had this blog when I met an Iberian pig last summer on the hike in the mountains. I was freaked out and ran to my husband who had been quite far away already, while I was shooting every bush around. It looked like that on the picture below and was pretty huge:
Jamón ibérico “Iberian ham”, “black hoof” is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. According to Spain’s law on food products, jamón ibérico may be made from black Iberian pigs. The black Iberian pig lives primarily in western and southwestern Spain.
Jamon Iberico Bellota is my favorite one. It is sweet and tender and it has taste after acorns (the only food that pigs are allowed).
Once we ordered legs with meat like this Iberico Jamon Ham, but not sliced. And it came and was a size of a toddler.
Since that time we have been buying Jamon Iberico leg when we are in France on holidays.
San Sebastian tapas! Here they are. Enjoy!
But lets return to our muttons, when we are in Czech Republic, we definitely miss France and especially Basque region, so sometimes we make sandwiches, I call them “tapas style” but much bigger=)
It is so easy! You need just make a salad: chopped tomatoes, sweet onions, olive oil, black pepper and salt. I don’t mind sweet Balsamic Vinegar of Modena ( Aceto Balsamico de Modena) or something similar on the bread before meat;) and meet the second sandwich – “Tapas Basque style” with Jamon Iberico.
Originally from www.fitprag.com