Acorn-fed Ibérico Ham with Melon and Figs

Ingredients

• Half a melon (or one if it’s small)
• 5 oz of Jamón Ibérico de Bellota (2 packages of Ibérico Club’s Pata Negra)
• 6 Figs
• Extra Virgin Olive Oil
• The juice of 1 lemon
• Sea Salt
• A few basil leaves

How to prepare

1. Clean the figs and cut them in half. Cut the melon into bite size pieces.
2. For the dressing mix in a bowl some extra virgin olive oil, the juice of one lemon and some sea salt.
3. Place the figs and melon in a platter and add the Jamón Pata Negra. Add some dressing and finally put some basil leaves on top.