Cured ham and tomato tartare: four hand-chopped bites

Here tartare means the fine chopping and presentation. Use ready-to-eat cured ham, not fresh pork: a small amount accompanies tomato, with toast served separately.

Ingredients and timing for 4

Serves 4 · 15 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 80 g ready-to-eat cured ham
• 200 g firm tomato flesh, weighed after removing seeds
• 10 g drained capers
• 1 tablespoon olive oil
• 8 small pieces of toast

Step-by-step method

1. Wash tomato before cutting. Remove seeds, weigh 200 g flesh and dice finely; drain excess juice.
2. On a clean board with a clean knife, slice ham finely then cut into small pieces. Do not blend: keep separate pieces.
3. Chop capers and mix with tomato, ham and oil just before serving.
4. Divide between four small bowls with two pieces of toast per person. Serve cold immediately.

Adapt the recipe to your kitchen

This is a small starter, not a main meat portion. It has no egg yolk or fresh raw meat.

Keep ham and mixture refrigerated until serving; follow the pack storage instructions.

Bread contains wheat and may contain other allergens. Check labels and taste before salting.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.