Jamón ibérico

Grated tomato on toast under the slice; acid resets between each piece.

Green peppery oil against acorn fat, the two Iberian fats in one bite.

Flor-aged salinity and dry acid; the classic Andalusian rinse for cured fat.

Sheep salt against acorn fat. Different animals, different provinces, one board.

Nutty acorn fat and floral melon; the salt does the same job, just louder.

Wood-roasted pepper sweetness cuts salt without introducing raw acid.

Grass and cured fat, the two halves of the same bar snack.

Warm crust melts the fat to translucent, which is when the aroma arrives.

Marcona nuts and acorn-fed fat share the same benzaldehyde-nutty register.

Both taste of long oxidation. The acid stops the fat coating the palate.

Oxidised walnut notes track the ham fat as it turns nutty with age.

Iodine custard under melting fat; the two most expensive spoons on a menu.

Cured fat draped over hot shellfish. The ham melts, the clam seasons it.

Acorn fat melts at mouth temperature and the bubbles take it straight off.

Bitter honey, not sweet honey, so the salt has something to argue with.