Imagine you’re sitting in an Andalusian white-washed town square drinking chilled sherry José Pizarro’s ajillo with roasted leeks, grapes and Cinco Jotas 100% Jamón Ibérico

Enjoy with: A chilled fino sherry such as Osborne Coquinero Fino NV


INGREDIENTS for six servings

12 baby leeks

200 g muscat grapes, halved

30 g Cinco Jotas acorn-fed 100% Jamón Ibérico

1 tablespoon extra-virgin olive oil, plus extra to serve

Sea salt and freshly ground black pepper

5 tablespoons flaked almonds

Sprig of fresh oregano, leaves picked

For the ajillo (makes 600 ml)

90 g stale white bread

140 g blanched almonds, soaked overnight in 300 ml water

2 tablespoons sherry vinegar

2 large garlic cloves

75 ml extra-virgin olive oil

Pinch of flaked sea salt


Preheat the oven to 200° C (Gas 6). In a roasting tin, drizzle the leeks and grapes with olive oil and season well. Roast for 20-25 minutes, until the leeks are tender.

Meanwhile, soak the bread with the pre-soaked almonds in their water for 25 minutes. Using a small food processor or a pestle and mortar, blend the bread with the almonds, vinegar and garlic until you have a thick paste, then slowly mix in the olive oil until the sauce is completely smooth, adding water if it still needs loosening. Season with salt to taste.

Put the leeks and grapes on a platter and top with the toasted almonds. Before serving, season with vinaigrette, fresh oregano and 30 g (about two slices, diced into small pieces) of Cinco Jotas acorn-fed 100% Jamón Ibérico.

Potato wedges with egg yolks and Iberico ham

Enjoy with: the ultimate Bloody Mary


INGREDIENTS for 4 servings 160g Cinco Jotas Iberico hamFor the potatoes

250g Potatoes Salt (to taste) 200g Olive oil 

For the garlic salt

2 garlic cloves

30g parsley 

1 egg yolk


For the potatoesWash the potatoes and cut into slices of quarters or eighths, depending on size.Cover potatoes with oil in a saucepan. Heat under low flame (130 °C) until they are fully cooked.

Set aside.

For the garlic salt

Put in the oven to dehydrate thin slices of garlic.

Once dried, crushed to a fine powder and set aside.

Fry previously-cooked potatoes, season with garlic salt and serve with slices of Cinco Jotas Iberico ham and the egg yolk.

Tempura-style eggs with Iberico ham


Enjoy with: a velvety, spicy Amontillado, such as Sanchez Romate Amontillado Sherry

INGREDIENTS for 4 servings200g Cinco Jotas Iberian ham slicesFOR THE EGG8 Eggs20g Apple cider vinegar15g SaltFOR THE TEMPURA50g Flour Soda water (to taste)Salt (to taste)FOR FRYINGOlive oil (to taste)

METHOD:For the eggs

Fill a saucepan with water, add salt and vinegar, and bring to a boil. Once boiling, stir and place in the eggs, one by one, leaving each in for 1.5 minutes.

Remove the eggs from the water and dry as much as possible.For the tempuraPlace all the ingredients in a bowl and create a smooth, consistent batter.

Store at cold temperature.


Place the sliced Cinco Jotas Iberian ham on the plate and finish off with eggs fried in the tempura batter.

Roasted tomato Salmorejo soup with Ham


Enjoy with: an excellent, crisp Cava, such as Conde de Haro 2016

Ingredients for four servings

40g Cinco Jotas Iberian ham

For the gazpacho

1 kg tomatoes  

1 garlic clove

70 g bread

10 ml extra virgin olive oil

Sherry vinegar to taste

Sea salt to taste

1 boiled egg


Place the tomatoes garlic on a baking sheet,  with salt and a little oil. Roast for 40 minutes at 190 ºC. Once roasted, remove the garlic and tomato and mash together with the other ingredients. Strain and cool.

Place the cold soup with Cinco Jotas Iberian ham dices into a bowl together with the chopped boiled egg.

‘Ceviche’ of mangetout, sugar snap peas and potatoes with Iberico ham  


Enjoy with: A chilled glass of rosada (Spanish rosé) such as Osborne Solaz Rosado 2019


60 g diced Cinco Jotas Iberian ham

For the ceviche

100g fresh peas

200g potatoes

1 lime

1 lemon

30ml extra virgin olive oil

Parsley to taste

10g sliced white onion

For the mangetout

60g mangetout

12g olive oil

For the cream of onion

100g white onion

200ml white wine

10ml olive oil

Salt to taste



Peel and blanch the peas. Cut the potatoes into small cubes and cook in salted water. Make the dressing with the juice of half a lime, a lemon, add salt and pepper, finely chopped parsley and olive oil. Mix the dressing with the potatoes and peas. Put aside.


Caramelize the onion in a skillet. Once caramelized, add the white wine and reduce. Mash and pass through a strainer or sieve. Put aside.


Sauté the mangetout peas in a skillet before serving.


Put dabs of cream of onion on the plate together with peas, potatoes, onion rings and then add the diced Cinco Jotas Iberian ham.

Cinco Jotas is available to order online at, and ranges from £13 for a 40 g pre-sliced pack, to £670 for a 7-8 kg leg of jamón.