Jabugo Iberico Ham and Lardo di Colonnata with Fennel and Country Bread

Credit: Didier Loire
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  • 1 leg Jabugo ham, 13 pounds (6 kg)
  • 7 ounces Lardo di Colonnata (200 g)
  • 2 fennel bulbs
  • 1 loaf country-style bread (1 pound)


Step 1: Preparing

Remove the outer layers and the protrusions from the fennel. Cut each bulb in half lengthwise, and cut each half very thin shavings of about 1 mm in width using an electric slicer or mandoline. Immediately place the fennel shavings into ice water and let soak for one hour.

Remove the rind from the lardo. Use a meat slicer to cut it into 20 thin slices. Place the slices of lardo in a dish, cover with plastic wrap and chill.

Cut the ham toward the bone using a sharp knife. The slices should be very thin and between 4 and 6 inches (10 and 15 cm) long. Slices should be taken from three separate parts of the ham so that the different textures and flavors can be appreciated; the first slices should be taken from the upper part of the leg, followed by the eye of the ham, and finally the knuckle. Cut about 3 1/2 ounces (100 g) of ham per person. Do not keep any part of the ham that is too yellow, as this tends to be rancid and would overpower the other flavors.

Cut eight slices of bread 1/2 inch (1.5 cm) thick.

Step 2: Plating

Drain and dry the fennel. On each plate, alternate piles of the different parts of the ham to build up volume, followed by the lardo and the fennel.

Toast the slices of bread on a wood-fired grill and cut into 1/2 inch (1.5 cm) toast fingers. Wrap the pieces of toast in napkins to keep them warm, and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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