Iberico Pluma Marinade with Bellota Iberico Ham Sauce FISAN

Mix the paprika, salt and sugar to prepare the marinade.

Coat the pluma cuts completely and leave to marinate for 20 minutes.

Wash off the marinade.

Dry and hang in the maturation chamber for at least 8 days. Set aside.

Pear mash preparation:

Peel and slice the pears.

Place the sliced pear together with the spoonful of sugar and the cardamom seeds in a pot with a little water. Cover and cook until it is soft.

Crush, strain through a fine sieve and emulsify with a little olive oil. Set aside in a piping bag.

Tamarind mash preparation:

Crumble the tamarind paste to be able to strain it and remove the seeds.

Emulsify with extra virgin olive oil. Set aside in a piping bag.

Iberico ham sauce preparation:

In a pot, cover the Iberico ham bones and pig’s trotters with plenty of cold water.

Bring to the boil.

Discard the water and cover with fresh water, this time also adding the clean and chopped vegetables.

Leave to simmer over a slow heat for 6 to 8 hours.

Strain, defat and reduce until you obtain an oily and collagenous sauce.

Bind with butter to mellow and make it glossy. Set aside.

Shallot preparation:

Chop the peeled shallot into julienne strips.

Poach the shallot in a pot with a little ham fat and olive oil until achieving a caramel colour. Set aside.

Arrangement and plating:

Sear the pluma cuts in a frying pan over a very strong fire, with a few drops of olive oil.

Once it is well sealed, cut into small pieces maintaining the natural shape of the pluma cut.

Finish with a heat blast in the oven before plating.

Place a dollop of pear mash and some tamarind mash dots on the plate.

Arrange the pluma cuts on the plate and pour the Iberico ham sauce over.

A sprinkle of ham crumbs will give the dish a crunchy touch.