Dressing Up Bread

Face up! Here's the iberico in all its greasy glory.

It's lovely to have friends who travel; lovelier to have friends who come from places which have some gourmet significance. I was given a pack of jamon iberico from a most unlikely source recently. The Spanish husband of one of Erin's teachers went back home and brought back this delicacy for us. I hoarded it in its vaccum pack until Kit demanded if I was going to preserve it a second time around.

Being salty, very little is actually needed to make sandwiches with.

The 200 gram packer made four of these whoppers.

We did not have a really good rock melon to pair with it, but good food needs very little fanfare to accompany it. So we used the already sliced cured pork in sandwiches. The saltiness of the meat was tempered by the mayonnaise; its in parts stringy bits helped alone by cucumber and tomato. The packet of about 200 grams made four sandwiches. A nice break from the usual picnic ham and chicken loaf, and very heart warming considering how the giver had only met me twice.