Apr 3, 2026
Bone Marrow and Cecina Rice
A rich and comforting rice dish, perfect as a main course, where bone marrow brings depth and silkin
Serves 4 | Prep 20m | Cook 18m
Iberian Acorn-fed Ham Tartare
Serves 4 | Prep 15m | Cook 5m
A refined and intense tapa where the traditional steak tartare concept is reimagined using finely hand-cut Iberian acorn-fed ham. The star of the dish is the jamón ibérico de bellota from Fisán, prized for its deep aroma, silky texture and rich umami character developed through long curing and acorn feeding. It is gently seasoned to enhance, not mask, its natural complexity.Ingredients
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- 120–150g Iberian Acorn-fed Ham Fisán (finely chopped by hand)
- 1 small shallot, very finely diced
- 1 tsp Dijon mustard
- 1 tsp sherry vinegar
- 1 egg yolk (optional, for richness)
- 2 tbsp extra virgin olive oil
- Freshly ground black pepper
- Toasted bread or blinis for serving
- Finely chopped chives (optional)
Method
- Finely chop the Fisán jamón ibérico de bellota with a knife until you achieve a tartare-like texture. Avoid using a machine to preserve its structure and mouthfeel.
- In a bowl, combine the shallot, Dijon mustard and sherry vinegar.
- Slowly add the olive oil while mixing to create a light emulsion.
- Fold the chopped ham into the mixture gently, ensuring it remains loose and not overworked.
- Season with black pepper and adjust acidity if needed. Add chives for freshness if desired.
- Shape the tartare using a ring mould for a refined presentation. Optionally top with an egg yolk for extra richness.
- Serve with warm toasted bread or blinis.
Chefs Notes
The quality of the Ham is key: Fisan’s bellota ibérico provides natural fat that replaces the need for heavy seasoning. Do not over-season; the goal is to highlight the ham’s natural sweetness and umami. Keep all ingredients cool to preserve texture and aroma. For a more gourmet version, add a few drops of aged PX sherry reduction.
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