Iberian acorn-feed ham

The pigs are reared outdoors and, during the montanera finishing season, forage on acorns and grasses in the dehesa woodland pasture. The name describes how the pigs are fed, not a flavouring added to the ham.

Serve it in very thin slices at room temperature so its fat softens and its aroma comes through. If it has been chilled, take it out of the fridge about 20–30 minutes before serving.

Keep sliced ham sealed in the fridge and bring only the amount you plan to eat to room temperature. For a whole leg, cover the cut surface with a piece of its own fat or clean cloth, then keep it in a cool, dry place.

You can, but it is usually best served uncooked. For hot dishes such as croquetas or scrambled eggs, stir it in at the end or use it as a topping so it does not become tough and overly salty.

Serve it with crusty bread, ripe tomato or mild cheese; it also works in pan con tomate, croquetas and huevos rotos. Keep accompaniments simple so they do not mask the ham’s savoury, nutty flavour.

Iberian acorn-feed ham has more: 333 kcal per 100 g, compared with 301 kcal in cebo-feed Iberian ham.

A small plate of about 30 g—roughly a few thin slices—is a practical serving. That amount provides 100 kcal.