Foods Wines from SpainFEDER

Ibérico cold meat platter

Preparation

A typical selection of Ibérico cold meats includes ham (jamón), cured loin of pork (lomo), Spanish red sausage (chorizo) and or salchichón. All these cold meats come from different parts of the Ibérico pig and are prepared and cured using different methods in order to achieve different flavors. The most celebrated cold meat is the Ibérico ham, but lomo, chorizo or salchichón are also well worth trying. Arrange the slices of the different cold meats on a wide dish.

 

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Ibérico cold meat platter. Photo by: Toya Legido/©ICEX.

Presentation

Accompany these cold meats with some “picos”, small pieces of crunchy bread which are ideal to eat with this very Spanish tapa.

Nutritional Facts

Energy (kcal): 210
Energy (kJ): 880
Protein (g): 19.6
Fat (g): 14.4
Carbohydrates (g): 0.6
Fibre (g): 0
Niacin (mg): 6.3
Iron (mg): 1.6
Vitamin B12 (µg): 0.6

Information provided by: The Spanish Nutrition Foundation (FEN)

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