Check Out These Delicious Recipes with Ibérico Products, Perfect for Late Summer

Gazpacho and jamón with honeydew may be popular dishes in the warm season, but Ibérico products can also be incorporated into many different innovative and fresh recipes during the season and are meant to be enjoyed all year round.

In addition to adding their unique flavor and aroma, Ibérico products are also very healthy. They’re high in oleic acid, which helps increase good cholesterol. They also contain protein and vitamins like B6, B12, and iron, phosphorous and calcium, not to mention antioxidants and anti-inflammatories.

There’s no shortage of delicious recipes for summer. Below are four of our favorites, from companies as Señorío de Montanera, Julián Martín, Arturo Sánchez and Covap.

Señorío de Montanera.

Hurdana Salad with Chorizo

Ingredients:

2 oranges

1 lemon (optional)

1 chorizo, cut in small cubes

Arugula

1 egg

Extra virgin olive oil

Salt

Pepper

1. Peel and clean the oranges, removing as much of the white pith as possible. If you're using lemon, add it in the same way. Slice the oranges into rounds and set them aside.

2. Chop the chorizo into small cubes and set them aside.

3. Heat a non-stick pan or griddle. Soak a piece of absorbent paper with olive oil and rub it across the surface. Alternatively, you can pour the oil directly into the pan, and once it's slightly heated, use the paper to remove any excess oil while distributing it evenly. When the pan or griddle is very hot, add the egg and cook it over medium heat for about 3 minutes. If you prefer a fully cooked yolk, you can cover the pan or flip the egg. With this minimal amount of oil, the egg cooks perfectly.

4. Add all the ingredients to the salad bowl and season with extra virgin olive oil, salt, and pepper to taste.

This is a traditional salad from Las Hurdes, a region in Extremadura, and should be served at room temperature.

Arturo Sánchez.

Russian Salad with Bellota Salchichón Tartar

Ingredients:

500 g Kennebec potatoes

200 g of acorn-fed salchichón

200 g mayonnaise

4 eggs

Olive oil

A pinch of salt

1. Peel the potatoes and cut them into 1 cm x 1 cm cubes.

2. Boil the cubes until they’re cooked and have a soft texture.

3. In a pot, cook the eggs for 12.5 minutes.

4. Cool them with water and peel them.

5. Cut each egg in half and separate the white from the yolk.

6. Chop the white part of the egg with a knife, dice the yolks, and set them aside.

7. Once the potatoes and egg whites are cold, place them in a bowl and season with olive oil and salt, and add the mayonnaise.

8. Cut slices of salchichón and chop them into small pieces to make a tartar.

9. Place a round mold on a plate and add the salad around it.

10. Add the salchichón to the mold and grate the egg yolk on top.

11. Finally, remove the mold very carefully.

Covap.

Cheese Mousse with Strips of 100% Ibérico Ham

Ingredients:

150 g semicured goat cheese

150 ml 35% fat cream

2 eggs

2 sheets of gelatin

Strips of Ibérico ham

Aromatic herbs

Salt

1. Hydrate the gelatin sheets in a bowl with cold water.

2. Separate the egg whites from the yolks.

3. Grate or cut the cheese into small pieces.

4. Beat the egg whites until stiff and set aside in the refrigerator.

5. In a saucepan, add the cheese, the cream, and a pinch of salt and heat over low heat, stirring until the cheese is completely melted.

6. Remove from the heat, add the previously drained gelatin sheets, and mix until well blended.

6. Let cool for a few minutes, and stir in the egg yolks.

7. Use a spatula to add the whipped egg whites to the cheese mixture and mix it together.

8. Pour the mixture into your glasses and refrigerate at least 2-3 hours or, even better, overnight.

9. Cut the jamón Ibérico de bellota into small strips and sprinkle on top of the mousse, then add your favorite aromatic herbs.

Julián Martín.

Ibérico Ham Makis with Melon

Ingredients:

400 g Boiled rice

Thin slices of Ibérico ham

Melon in pieces

Lettuce

1. Cut the melon into small pieces and remove the seeds.

2. Place a little cooked rice on a mat with plastic wrap, along with a cube of melon and a small piece of lettuce.

3. Wrap each roll with Ibérico ham.

4. Place on a plate and serve cold.