Iberian ham is one of the best-known delights of Spanish cuisine. A product and a way of enjoying it that puts Spain firmly on the international gastronomic scene.
There are countless recipes featuring Iberian ham, because it tastes incredible and combines so well with so many different ingredients. However, the very best way to enjoy it bar none, is freshly sliced.
Iberian ham, whose flavour comes from its monounsaturated fats is perfect for pairing with cava, and is ideal for a cava tasting. But with or without a tasting session, at the Cava Regulatory Board we recommend you to have it as an appetiser with a glass of Cava Gran Reserva (aged for more than 36 months).
A good Iberian ham accompanied by a Cava Gran Reserva really is a match made in heaven. And if you have guests, this is an option that will never let you down.
Follow this advice, and you’re good to go. We advise you to match it with a cava gran reserva (aged for more than 36 months), because as Carmen Garrobo, director of the Escuela Española de Cata, said at a Salón de Gourmets where there was a tasting at which ham was paired with cava, “cava isn’t only for cleansing the palate, it also allows the aromas to flood through your retronasal passage, and it’s as if you’re still eating the ham”.
You can always serve Iberian ham with bread with tomato, if you don’t want to eat it on its own.