- 1 lb. Jamón Bellota Acorn Fed 100% Ibérico UN1CO Pata Negra Boneless, sliced thin
- 1 small baguette, sliced
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh garlic
- 1/4 cup red wine vinegar
- Salt and black pepper to taste
- In a small bowl, whisk together the olive oil, chopped parsley, garlic, and red wine vinegar. Season the mixture with salt and black pepper to taste.
- Arrange the sliced baguette on a serving platter.
- Place the sliced Jamón Bellota Acorn Fed 100% Ibérico UN1CO Pata Negra Boneless on top of the bread, overlapping the slices slightly.
- Drizzle the olive oil and parsley mixture over the top of the ham.
- Serve the dish immediately, garnished with additional chopped parsley if desired.
This recipe is a simple and elegant way to enjoy the exquisite flavor and texture of Jamón Bellota Acorn Fed 100% Ibérico UN1CO Pata Negra Boneless. The combination of the salty ham and the tangy, herbaceous olive oil and parsley mixture is perfect for any special occasion or as a luxurious appetizer. Serve it up with some crusty bread and a glass of your favorite wine for a truly unforgettable dining experience.