Dish · 5 kitchens in 3 cities
Cured ham
Ham cured by salt and time, sliced thin — jamón ibérico, prosciutto, Prague ham.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Iberian ham bocadillo
Founder PickViandas · South Kensington · ~£14 pp
Iberian ham sandwich on crusty bread
A bocadillo, sandwich, of Iberian ham sliced to order. The first order at the counter.
Prosciutto carved at the table
Al Boccon Di' Vino · Richmond · ~£75 pp
Prosciutto carved in front of you with the antipasti. It opens the feast.
5J Ibérico shoulder
Founder PickLolo by José Pizarro · Bermondsey · ~£48 pp
Cured shoulder of Cinco Jotas Ibérico pork, sliced thin, with pan con tomate, tomato bread. The plate to open with.
In Prague
Šunka pražská z přeštického prasete
Naše maso · Old Town (Dlouhá) · ~Kč 225 pp
Šunka pražská, Prague ham, from the Přeštice black-pied pig, made by the shop and smoked the old way for as long as it takes. Sliced at the counter.
In San Sebastian
Bocadillo de jamón de Jabugo
Bar Vallés · Centro · ~€15 pp
A bocadillo, sandwich, of Jabugo cured ham. The bite after the olive-and-anchovy stick, when a little more is needed.