A surprising entrée, overflowing with all the creativity of Ramón Freixa.

Thanks to an innovative dehydrating technique, Freixa turns out crackling sliver thin chips of acorn fed Salchichón with its flavour flawlessly preserved. With these crackling sheets of Salchichón he assembles this Asian inspired Mille-Feuille. The rest of the Mille-Feuille is made up by roasted slices of eggplant and a delicate cream of dates that is an exciting revelation for the taste buds.

If you want to surprise your guests you can also experiment with these dehydration techniques. The most simple of them is with your own home oven with the fan or circulating air at a very low temperature (max. 35ºC) for an extended period of time. Simply put some parchment paper on an oven tray and arrange the wafer thin slices of Salchichón on top without overlapping any of them. The thicker the slices the more time you will need, hence, it is always a good idea to start off with paper-thin slices of Salchichón or Chorizo or Cured Loin and then gradually experiment until you find the exact thickness you enjoy.

Once the slices have lost their humidity they will be crackling crunchy. Now all you have to do is let them cool down and that is it! You have fantastic acorn-fed cured meat chips. You can offer them on their own as finger food or hors d’oeuvre or as Dippers with a couple of different sauces of your own creation. This is where you can really put your creativity to the test.

And don’t forget to tell us all about how our proposal turned out!