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Summer Peaches, Jamon de Bellota Iberico, & Gamoneu Cheese | Quick & Easy Tapas | Summer Appetizers

Fresh summer peaches, Jamon de Bellota Iberico, and some world-famous cave-aged Gamoneu cheese from the Cangas de Onis area in the region of Asturias, Spain. What's not to like?

This appetizer couldn't be much simpler, and it will likely change your life if you love food.

If you're looking for the peaches I am using here in Spain, they are sold as "Paraguayo Pulpa Blanca." Might be one of the sweetest peaches I've ever eaten---seriously.

To make this dish, just take a slice of peach, a slice of cheese, and a slice of jamon, and secure them together with a toothpick and serve. It's something where you can make a tray of 20 of these in 20 minutes and have guests raving about your snacks.

The gamoneu cheese is made from a mix of cows, sheep, and goats milk, and smoked slowly using a non-resinous wood before being cave-aged. This cheese is made entirely by hand, and is treasured by locals.

For a little background information about Jamon in Spain:

In the United States, it is far easier to locate Jamon Serrano compared to Jamon de Bellota Iberico (acorn fed pigs of a specific variety and region). The differences in flavor and fat content between the two types of jamon are mostly attributable to the (a) breed of pig, and (b) the feed and lifestyle of the animals.

With Jamon de Bellota Iberico, the pigs range freely in the Western part of Spain (and Portugal) and eat acorns. To be considered a true bellota Iberico pig, it should consume around 1000-1200 pounds of acorns. The flavor is deep, nutty, and rich, and the eating experience is life-changing.

The Wusthof 8" chef’s knife I use:

Nice paring knife of good value:

I just started using the Smooth Q-3 iPhone stabilizer from Zhiyun:

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