Summer Oranges with Jamon de Bellota Iberico
Lately I’ve been experimenting a bit with some different types of charcuteries, which is really fun and bad for my budget. Some of the combinations I have been trying are mixing sweet summer fruits with cured pork and beef products. This recipe simple involves mixing fresh summer oranges with finely-sliced jamon de bellota Iberico. Some freshly-ground black pepper is added for good measure. The bellota Iberico pigs are said to consume around 1000-1200 pounds of acorns each, giving the cured legs a deep, nutty, and rich flavor that is unique and worth seeking out. You can use regular jamon serrano, or prosciutto, or thinly-sliced country ham for this recipe, it’s super flexible and simple.
Ingredients
- 3 sweet oranges (peels cut off, flesh cut into 6 rounds for each orange)
- Freshly-ground black pepper
- 18 thinly-sliced pieces of Jamon de bellota Iberico
- 1 Tbsp of honey (to drizzle on the oranges with ham as a garnish)
Instructions
- Cut the peel and pith off the oranges, leaving onto the orange flesh.
- Cut the peeled oranges into rounds, resulting in roughly 6 rounds per orange.
- *As the orange is shaped like a globe, your orange rounds will not be the same sizes—don’t worry about it.
- Crack some freshly-squeezed black pepper on the surface of each orange.
- Top each orange with a very thinly-sliced piece of jamon de bellota Iberico.
- Serve immediately.
Notes
Make sure to use the sweetest and tastiest oranges that you can find. You can slice your ham and cut your oranges prior to assembly.