Tapas Iberico Ham with Melon
"Pintxos Jamon Iberico con Melon"
This Basque pintxos recipe consists of Iberico ham with melon on a slice of crispy long bread. Iberico ham is from the half wild black Iberico pig and is also called Pata Negra ("Black Hoof" or "Black Foot").
Of course ham and melon form a classic combination. This exclusive Pata Negra is an absolute delicacy and that is why the melon plays an extra important role here. By first eating the fresh and sweet melon we reset the tastebuds so they will be prepared for the full salty aromas of the Iberico in an optimum way.
Basque Pintxo Recipe: Pintxo Ingedients; Pintxo Preparation;
Basque Pintxos with Iberico Ham and Melon on Bread
This style of tapas on bread is very common in the tapas restaurants and bars of Bilbao, San Sebastian and other places in the Basque Country where in the Basque language they are called "pintxos".
Pintxos Ingredients
For this Basque Pintxos recipe with Jamon Iberico y Melon you will need the following ingredients.
| 3.5oz (100gr) |
| 10 pieces |
| 10 slices
|
| Tradition: |
| Iberico Ham, sliced not too thin; |
| Melon, ripe; (and not a watermelon!) |
| Bread, preferably long bread, and as fresh and crispy as possible (or freshly toasted); |
| Skewers or Toothpicks; |
The above quantity of Iberico should be enough to make 10 to 12 pinchos, depending on how thick the ham was sliced.
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Pintxos Preparation
Preparation of these Basque pinchos with Iberico ham is really very easy:
| • | Cut the melon in 1 inch cubes; |
| • | Distribute the Iberico Ham over the bread; |
| • | By sticking a toothpick or small skewer through the melon you turn your creation into a true Basque pintxo! |
The result:
¡Buen Provecho!
These pintxos with fresh bread and ham will keep quite well for an hour or more when stored in the refrigerator, but of course they will be at their best when served immediately!
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