Pinchos Iberico Ham on Long Bread
"Pintxos Jamon Iberico"
This Basque pintxos recipe consists of a slice of crispy long bread loaded with a fair layer of Iberico ham which is also called Pata Negra (Black Foot). This seems too simple, and actually it is a very easy recipe, but it is also absolutely delicious!
This style of tapas on bread is very common in the tapas restaurants and bars of Bilbao, San Sebastian and other places in the Basque Country where in the Basque language they are called "pintxos".
Pintxos Jamon Iberico - Basque Pinchos Iberico Ham on Long Bread
The above photo of Basque Pinchos Iberico Ham on Long Bread was taken in the Basque Tapas Bar Irati which is located in the old part of Barcelona, the socalled Barrio Gotico, at the address Carrer Cardenal Casanyes no. 17. Not the cheapest Tapas Bar, but when we were there they served beautiful tapas of very good quality!
For this Basque pinchos recipe with Jamon Iberico you will need the following ingredients:
|3.5 ounces (100g)|
|Iberico Ham, sliced not too thin;|
|Long Bread, as fresh and crispy as possible;|
The above quantity of Iberico should be enough to make 10 to 12 pinchos, depending on how thick the ham was sliced.
Preparation of these Basque pinchos with Iberico ham is really very easy:
Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start;
Distribute the Iberico Ham over the slices of long bread;
Use a toothpick to make it a real Basque pintxo!
These pintxos with fresh bread and ham will keep quite well for an hour or more when stored in the fridge, but you can also serve them immediately!