Tartar de salchichón de bellota ibérico con salmorejo
Recetas ·

Acorn-fed Iberian sausage tartare with salmorejo

FIRST RUNNER-UP IN THE FIRST EDITION OF “VIRTUAL COOKING WITH IBÉRICO”

The judging panel included chef Luis Fernández from the culinary space Al Punto.

The recipe was created by Samer Moronta, who shares his passion for food on Instagram at @gastro_vicio. Drawing on his experience in restaurants and in the kitchen, his account features both his own creations and his favourite places to enjoy great food.

For this occasion, Samer Moronta created something different to show just how delicious and creative Torreón’s Ibérico cured meats can be.

You can make this recipe without the salmorejo, but we recommend following the original version. The contrast in textures and the combination of smooth salmorejo with the distinctive flavour of our Acorn-Fed Ibérico Salchichón make it well worth trying.

Iberian sausage tartare

For the tartare, you’ll need:

  • 150g Torreón Ibérico Salchichón
  • 1½ teaspoons wholegrain mustard
  • 1½ tablespoons capers
  • 2 shallots
  • 1 egg yolk
  • Salt – only for curing the egg yolk
  • Allspice (or black pepper)
  • Chives

For the salmorejo, you’ll need:

  • 1kg ripe tomatoes
  • 200g day-old bread
  • 150ml extra virgin olive oil
  • 1 tablespoon salt

Steps:

Iberian sausage tartare
    1. Start by making the salmorejo. If you only want to prepare the tartare, skip straight to step 7.
    2. Cut the ripe tomatoes into quarters and blend until smooth.
    3. Strain the mixture through a sieve to remove any remaining pieces of skin and seeds.
    4. Cut the bread into small pieces and add them to the tomato mixture. Leave to rest for around 10 minutes.
    5. Add the extra virgin olive oil and salt, then blend again until as smooth as possible.
    6. Place the bowl in the fridge and leave to chill.
    7. To cure the egg yolk, cover it completely with salt and refrigerate for 20 minutes.
    8. Cut a few slices of Torreón Ibérico salchichón into cubes just under 1 cm in size.
    9. In a bowl, combine the diced salchichón, shallots, finely chopped capers and mustard. Mix well, gradually adding extra virgin olive oil until everything is fully combined.
    10. Season with a little freshly ground pepper and plate using a food presentation ring.
    11. Pour the salmorejo around the tartare.
    12. Finish with finely chopped chives on top.
    13. Serve with thin slices of toasted bread, regañás or potato crisps, and enjoy!
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