Iberian ham and tomato bread (pa amb tomàquet amb pernil, pan con tomate y jamón)

Fly-in-fly-out to Barcelona… A little less than 11 hours in town, which allowed to fit in enough time to do my thing, touch the Mediterranean and  buy proper ham at the airport free shop. And, by proper ham, I mean jamón ibérico de bellota [acorn Iberian ham], the dark red meat marbled with veins of fat which only the free range black Iberian pigs who feast on acorns can have. It is only the finest of cured hams and is considered one of the best delicacies in the world. Well, let’s make it clear –  it actually is. I have seen otherwise serious gown up almost shed a tear when they tasted. As M. eloquently put it “the kind of thing that makes worthwhile years of studying just to be able to afford it”. And, if I may add, instrumental to cope with endless hours of corporate drama.

In any case, once the precious ham was acquired, carefully transported into Switzerland and put to rest in the fridge, I still had to figure out how to serve it. It was not just a question of dropping it in a hot plate… This ham deserved the best ingredient to compliment its nutty rich flavor and bring the best out of  it. Since I had just been in Barcelona, it seemed totally logical to serve it with tomato bread, a combination of flavors made in heaven, known in Catalonia as pa amb tomàquet. It is said to be the most popular dish of their cuisine, and   you may find different versions and lines of thought. Toasted or fresh bread? Garlic, or no garlic? Rub the tomato or use a pre-made mixture? Grate the tomato or puree it? I just avoided all the metaphysical question by resorting to my ex-Spanish Mother-in-Law strong recommendations.

Iberian ham and tomato bread (pa amb tomàquet amb pernil, Pan con tomate y jamón)

Ingredients

  • Finely sliced cured ham
  • 1 garlic teeth, peeled and cut in half
  • Slices of toasted rustic bread
  • Tomatoes (I used cherry tomatoes, as they taste of something. When in Spain, I would have probably used regular grape tomatoes.
  • Olive oil to taste

Method

1. Grate the tomatoes into a bowl.

1. Toast the bread for a few minutes, until is warm and slightly crusty

2. Rub with the half garlic.

4. Drizzle with olive oil

5.Spread the grated tomato paste to taste

6. Put the ham slices on top

7. Serve

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2 Comments on “Iberian ham and tomato bread (pa amb tomàquet amb pernil, pan con tomate y jamón)”

  1. […] Very seriously, as a matter of fact. But, when I posted  my ex-Mother-in-law’s take on Iberian ham and tomato bread a couple of weeks back, I was far from image the Spanish Association of Selected Swine and Pure […]

  2. […] is where the rest of the ham ended up… A delicious combination of flavors with a sophisticated touch, ideal for […]


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