In Spain breakfast is common to be eaten out in a café.
The most popular breakfast is ‘Pan con tomate y jamón serrano’ (‘tomato bread with jamon serrano’), so if you see that in a menu, now you know exactly what it is!
Have it for breakfast, or serve it a cocktail party as a canapé – the choices are endless. It all comes down to the quality of the tomatoes and ham (serrano or ibérico, will tell you the difference later on) and how you dress your bread.
Essential ingredients, as for most of Spanish cuisine are Olive oil and Salt (sea salt is best of course). Here’s how to do it, super easy!
- Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
- To serve, toast 20 slices of baguette (make sure it’s nice and crunchy). Sprinkle some olive oil over your toast first. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread. Add salt to taste.
Serrano Ham – From a white pig that has been fed with mainly cereal-based fodder. This has a special certification guaranteeing it as a traditional specialty. This is what is normally used for breakfast, it’s a cheaper cut of ham. Maybe if you want to use it as a snack at a dinner party or canapé at a party, you’re best using some Ibérico ham.
Ibérico Ham, there are many types. It’s the better quality ham. With more fat, but ever so tasty. It’s a delicacy, a gourmet product of Spain.
Jamón de Bellota – From an Iberian pig fed exclusively on a mountain diet of acorns and natural grasses. It is the most exquisite.
Jamón de Recebo – From an Iberian pig that has been fed on a mixture of acorns, grasses and fodder.
Jamón de Cebo – From an Iberian pig that has been fed with natural grasses and fodder.
Either way, it’s a easy peasy Spanish dish to fulfill all kinds of cravings.