Today we are bringing back this recipe, which is so appetising in summer. It is also a simple, appetising and fresh recipe: Melon with Iberian acorn-fed ham. Ingredients: Preparation: With a pastry cutter or Parisian spoon, make 8 small balls of melon.Roll up the slices of Iberian acorn-fed ham, which should be long and not […]
Before knowing where to start the Iberian shoulder or how to place it to cut it better,we are going to explain the parts that make up the shoulder; in this way we will know the product better and we will be able to manage it better. The iberian shoulder The shoulder is made up of […]
There are some tricks that will help us to enjoy our sliced and packaged Iberian shoulder to the full, do you want to know what they are?… read on Preservation: Once we have bought our sliced Iberian shoulder, we are usually faced with the first question: where should we store it, where is the best […]
This time we propose a summer classic, using Tomás López Iberian ham shavings. Cold melon soup with shavings of Iberian ham Ingredients: – 1 melon – 100/150 grams of Tomás López Iberian ham shavings. – Salt – Black pepper. Elaboration: Split the melon, remove the skin and cut it into pieces. Then put all the melon […]
Now that summer has officially arrived, many of you are asking us what you should do to preserve ham. Firstly, it depends on whether it is a whole piece of ham or shoulder, or whether the product is sliced. If you opt for a whole piece, a cool, dry place is perfect for keeping it, […]
This time we propose a sautéed mushrooms with Iberian ham, we will use sliced Iberian acorn-fed ham Tomás López. Sautéed mushrooms with Iberian Acorn-Fed Ham and poached egg Ingredients: – 1 jar of canned mushrooms – 4 slices of Iberian acorn-fed ham. – 1 egg. – Virgin olive oil. – Salt and pepper. – White vinegar. […]
Today we propose a recipe of risotto, in this one we will use shavings of Iberian acorn-fed ham wraps, but you can use the quality you like the most. Risotto of wild asparagus and crispy iberian ham and parmesan cheese Ingredients: – 1 bunch of wild asparagus. – 1 bunch of garlic. – 4 shallots. […]
For today’s recipe, we’re going to use sliced ​​50% Iberian cebo de campo shoulder from Tomás López. You can purchase this product in our online store or at your nearest Moniberic store. Crepes with Iberian free-range pork shoulder and goat cheese Ingredients: – 120 g of flour. – 3 eggs. – ¼ of milk. – […]
In today’s recipe, we are going to use sliced ​​Iberian cebo ham. By clicking here, you can purchase Iberian cebo ham directly from our online store. Turbot with crunchy iberian ham Ingredients: Elaboration: To start, peel the pumpkin, remove the seeds, and cut it into chunks. Next, place the pumpkin in a pot of boiling […]
The Thursday that marks the beginning of Carnival is known as Fat Thursday. Although this is its common name, it is known by different names depending on the region: These celebrations have in common the important role of gastronomy. In some places it is a tradition to get together with family and friends in the […]
