CHEF’S ROOM
SERVING AND COOKING IDEAS
SERVING AND COOKING IDEAS
Storing, cutting and serving our artisanal dry-cured products at the right temperature can help to protect their quality and experience.
Keep all our cured products in a dry room at 54-60°F (12- 15°C). Cut and serve at no more than 65°F ( 18°C) At higher temperatures, it loses its consistency, flavor and quality, except the Sobrasada and the Morcilla (blood sausage) that they both need refrigeration.
CHEF'S ROOM
SERVING AND COOKING IDEAS
SERVING AND COOKING IDEAS
Storing, cutting and serving our artisanal dry-cured products at the right temperature can help to protect their quality and experience.
Keep all our cured products in a dry room at 54-60°F (12- 15°C). Cut and serve at no more than 65°F ( 18°C) At higher temperatures, it loses its consistency, flavor and quality, except the Sobrasada and the Morcilla (blood sausage) that they both need refrigeration.
FERMÍN 100% IBERICO ACORN – FED HAM
FERMÍN 100% IBERICO ACORN – FED HAM
We strongly suggest to enjoy this magnificent and artisanal product the way it is. But if you want to add something, caviar will be superb. Serve it as a “tiradito” with a caviar on top or as a “taco” with the caviar inside. Fresh and raw sliced fresh black truffles are also a great match but just an outstanding glass of wine will do the job.
FERMÍN IBERICO SOBRASADA
FERMÍN IBERICO SOBRASADA
(Spreadable Chorizo)
Remove your Sobrasada from the fridge and allow it to rest to soften before using. You can also re-heat it for 5-10 seconds.
Traditionally Sobrasada is eaten on rustic Spanish bread. Sometimes topped in a variety of ways: with honey, membrillo, guava, fig or tomato jelly.
Its deep rich red also adds colour to casseroles, stews and rice dishes. You can also add it to a coca, pizza, pasta, montadito,toast, fried eggs, omelettes, sauce or burger, among other ideas. This product is extremely versatile and will add a lot of flavor to any recipe.
If serve on a charcuterie table, Manchego cheese or Spanish Goat cheese will pair perfect.
ALL OTHER IBERICO HAM, LOIN, CHORIZO, SALCHICHON
ALL OTHER IBERICO HAM, LOIN, CHORIZO, SALCHICHON
They are great also great to serve by itself, with traditional Spanish bread, but definitively the ideas of adding them to a recipe are endless.
You can add them: a charcuterie table, with Spanish cheeses, olives, citrus spread and Marcona Almonds. serve it as a tartar, add in it to a arugula or watercress salad or serving it with Spanish cheeses or seasonal fruits. A few suggestions are: Manchego, Spanish goat cheese, aged Mahon, Marcona almonds, fruit marmalade, pears, cantaloupe, grapes, dates and peaches. You can also add it to any seafood recipes, rice or a traditional paella. You can also create a ham or loin carpaccio, tartar or sushi rol l. It can be also add it to a coca, sandwich, tapa or to wrap white fresh asparagus, shrimps or scallops.
FERMÍN SERRANO
FERMÍN SERRANO
Our high quality Fermin Serrano ham, shoulder and loin can be enjoyed by itself but can also be added to a salad, soup, rice, pasta, stew, bean recipe, potato (fried or mash), empanadas (as part of the filling), burger recipe or any breakfast or brunch idea. Options are endless for our Serrano Ham, Shoulder, Loin and Coppa.
