Description:
Spanish tapas are a beloved culinary tradition, and Zaragoza’s vibrant “El Tubo” district is a must-visit for anyone wanting to experience the best of these small, flavorful dishes. One standout tapa in Zaragoza’s scene is whipped jamón, a simple yet delicious dish that’s perfect for any occasion. Here’s how to make it at home using authentic Teruel jamón and adding a fresh twist with mint.
Servings: 4
Preparation Time: 15 minutes
Difficulty: Easy
Ingredients:
- Teruel PDO jamón
- Cream cheese
- Mayonnaise
- Bread
- Fresh mint (our unique addition to this traditional tapa)
Instructions:
- Prepare the jamón:
Finely chop the Teruel PDO jamón. If you have pre-sliced jamón, this step will be even quicker and easier. - Mix the base:
In a bowl, combine the cream cheese and mayonnaise. The ideal ratio is two parts mayonnaise to one part cream cheese. For the best flavor, use homemade mayonnaise with minimal salt. - Whip the mixture:
Whip the cream cheese and mayonnaise mixture together until smooth and well combined. - Add the jamón:
Fold the finely chopped jamón into the whipped mixture. Stir well to ensure the jamón is evenly distributed throughout the mixture. - Add a fresh twist:
Wash and finely chop fresh mint leaves. Add them to the mixture and stir thoroughly. The mint adds a refreshing contrast to the rich flavors of the jamón and cheese. - 6. Serve:
Toast slices of bread until golden brown. Generously spread the whipped jamón mixture over the toasted bread.
Presentation:
Serve the whipped jamón spread on toasted bread slices on a platter as an appetizer or a tapa. Garnish with extra mint leaves for added freshness.
Tip: You can experiment by adding other herbs, like parsley or basil, for a different flavor profile, or serve with a drizzle of extra virgin olive oil for an added touch.
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How does the local supply chain—specifically using pigs born and raised in Teruel, cereals from nearby provinces, and local processing—contribute to the relatively low carbon footprint (2.43 kg CO₂ per kg) of Teruel ham? url
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The proximity between farms, slaughterhouses, and curing facilities helps minimize fossil fuel consumption when transporting both live animals and their meat cuts. Added to this is the fact that most of the ingredients used in the pigs’ feed come from areas close to the farms, resulting in a relatively low carbon footprint, as demonstrated in various reports. Thank you for commenting on our blog.