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Salchichón Ibérico De Bellota Bocadillo (Sandwich) w/ Tomato and EVOO 2933 Views

Time to prepare: 5 min Dificulty: Easy / Medium / Hard

This “Bocadillo” is absolutely stunning. It is a very common one in many homes in Spain. Actually you will find different variations of it. Salchichón Ibérico de Bellota is a high end Salami made out of acorn-fed Ibérico breed pork.


To make sure you make the best “bocadillo de salchichón” ever, you need to have the finest ingredients. First start with a crunchy fresh white baguette. Then get fresh and ripe tomatoes on the vine, a good extra virgin Olive Oil and finally the main ingredient: Acorn-fed Ibérico Salchichón.


Preparing this sandwich is easy. Take your time and make it perfect.


Brought to you by Tapas Academy from Ibérico Club.


How to prepare

  • 1.
    Open a freshly baked baguette in two.
  • 2.
    Cut some thin slices of the best Salchichón Ibérico de Bellota.
  • 3.
    Cut some slices of a ripe tomato on the vine.
  • 4.
    Drizzle a nice amount of Extra Virgin Olive Oil on the open bread.
  • 5.
    Place the slices of tomato and then the slices of Salchichón on top and close the sandwich. Enjoy!

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