Jamonesa: a play of textures and flavours that celebrates Iberian ham and tomatoes

Live an unrepeatable cultural and sensory experience.

Jamonesa is much more than a dish: it is a journey that awakens all the senses, where Iberian ham and tomato become the protagonists of a symphony of textures, colours and aromas. Each element, from the sorbet to the jelly, has been designed to create a perfect balance between gastronomic tradition and innovation.

The soul of the dish: tomato and ham water

The first step of this experience begins with the natural tomato base. Crushed, strained and left to drip slowly for a whole day, the tomato water concentrates all the flavour and freshness of the fruit. This technique produces a clean and delicate liquid, which will be the backbone of the dish.

The creamy and refreshing mayonnaise and tomato sorbet adds an unexpected texture, while the procream and xanthan ensure smoothness and consistency. On the other hand, the ham water, made with high quality Iberian ham, adds depth and unmistakable character. When strained through a cheesecloth, each drop concentrates the flavour of the ham to its maximum expression.

Gelatine and plating: a visual and sensory game

The tomato water jelly provides a textural contrast and a visual effect that transforms the dish into a work of art. On the plate, the Iberian ham cubes are arranged on the base, partially covered by the sorbet hemisphere and crowned by the jelly. Edible flowers complete the composition, adding colour and freshness. The broth is placed around it, leaving the top of the ravioli visible so that each mouthful is a combination of flavours that explode in the mouth.

Some advice on how to enjoy it

To savour the Jamonesa as it was intended, it is recommended to spoon the ravioli from the side. This way, you get a full mouthful, leaving the broth for the end, which provides a subtle and memorable aftertaste of ham. Every ingredient, from the base to the last touch of flowers, becomes a tribute to gastronomic excellence.

La Jamonesa is a dish that celebrates the transition from tradition to the avant-garde, from the visual to the sensory, from tomato and Iberian ham to the magic of modern gastronomy. Each bite is a small journey that combines technique, flavour and emotion, turning the culinary experience into something unrepeatable.