The salchichón reinvented. Thin, almost transparent, with a drizzle of olive oil and something crunchy on top. The recipe that turns a traditional cured meat into something completely new.
Boadas 1880 Extra Salchichón Carpaccio 50% Duroc Breed
Recipe
Quantity
2 people
Ingredients
- 90 g of cured Extra Duroc Salchichón, very thinly sliced
- 50 g of natural granola (preferably without dehydrated fruit)
- 5 tablespoons of extra virgin olive oil
- Drizzles of honey (optional)
Step by Step
- Arrange the slices of Extra Duroc Salchichón on a platter, forming a single layer.
- Dress with all the oil until the entire platter and the salchichón are uniformly covered.
- Scatter the granola over different points of the platter.
- Add some sprouts or leaves.
- If desired, drizzle some honey over the top.
Tips
Use a granola that is not very sweet and contains nuts so as not to mask the flavor of the Extra Duroc Salchichón. If you prefer a more gourmet touch, you can add some salt flakes and some mustard or onion sprouts just before serving.