Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
Iberian ham and camembert on toast
09Recipes

Slices of Capa Negra
cebo iberico pork shoulderham
50% iberico breeding
and camembert on toast

Recipes

Ingredients

  • 2 slices of farmhouse bread
  • 40 g spring onion in fine strips
  • 6 slices of camembert
  • 20 g finely sliced gherkins
  • 4 cherry tomatoes
  • 4 shelled walnuts
  • Parsley leaves
  • 2 slices of Capa Negra cebo iberico pork shoulderham 50% iberico breeding
  • 6 rocket leaves
  • La Vera Paprika
  • Bacon cubes
  • Salt
  • Olive oil
  • Lemon juice

flechaCebo iberico pork shoulderham 50% iberico breeding

Preparation

  • Brown the bacon cubes.
  • Toast the slices of bread in the same frying pan as the bacon.
  • Add a dash of oil to each and then add the sliced gherkins, the spring onions, the bacon cubes, 3 slices of cheese, 2 cherry tomatoes chopped in half and 2 walnuts to each.
  • Bake in the oven at 200 degrees for 5 minutes.

 

  • Remove and put a few leaves of parsley and rocket, the olive oil, a pinch of paprika and a drop of lemon juice and place a slice of ham on each one.
logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
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CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
Capa Negra