We already have summer upon us. And what better remedy to combat these heats at mealtime, than a very fresh salmorejo with some shavings of Iberian ham and egg. This cold cream, first cousin of gazpacho, I would consume daily. The authentic Cordovan salmorejo recipe on the Jamón Pasión Blog, so you can refresh yourself in a healthy way.
What Iberico ham to buy.
This matter will depend on your preferences. You already know about the differences between Serrano ham and Iberico ham. As the ham is going to be used raw, although we can also use it crunchy, giving it a light baking, it will depend on whether you like a meat with more fat, that provided by the Iberian, or leaner, that of the Serrano. You can even use diced ham.
I always recommend tasting acorn-fed ham without altering its characteristics, what happens when cooking it, and some slices of pata negra ham cut in julienne on the salmorejo, it is a real delight.
You can really use any ham that you like. If you have a preference for serrano hams without additives, 100% natural, it is a great option. In the Jamón Pasión store, you have a great offer of this product at the best price. But if you opt for an Iberian, Iberico cebo cured hams are a wonderful option without spending a lot of money.
Preparation of Salmorejo with ham.
Ingredients for 4 pax:
- 1 kg of ripe pear tomatoes.
- 1 slice of stale bread.
- 150 gr. Iberian ham (cut to taste)
- 150 ml. of virgin olive oil.
- 1 tablespoon of white wine vinegar.
- 1 clove garlic.
- 2 boiled eggs.
- Salt to taste.
Step by step recipe:
Remove the peduncle from the tomatoes and wash them well. It is not necessary to peel them, since afterwards we will pass them through a strainer, but if you want you can remove the skin, since it will be easier to strain them. Blend them with the mixer.
Add the stale bread over the tomato puree so that it soaks well for a few minutes and add the vinegar and salt. Meanwhile, cook the eggs for 10 minutes.
Add the garlic clove to the tomato, or two, if you like it spicier.
It is time to add the olive oil and beat everything again to make the cream.
Rectify with salt and vinegar.
If it has been very thick, although unlike gazpacho, which is more liquid, the salmorejo must be consistent, you can add a little cold mineral water.
Put it in a container and put it in the fridge. When it is very cold, add the eggs cooked in quarters and put the Spanish ham on the cream. Ready to eat!
Spanish Ham Online Store.
On our website you can buy whole-leg Iberico ham if you are fond of cutting, or if it is more convenient for you, you also have the option of having the sliced ham served in 100 gr sachets. vacuum, so you just have to open and eat.
We also send you the packaged ham cubes and the bones, in case you want to make a good broth for other preparations.
Keep in mind that at Jamón Pasión we send you the products directly from the natural drying rooms, so you can buy the ham at the best price and in the best conditions.