Melon with Black Iberian Pork Ham and Pumpkin Jam

A summer starter with an Alentejo soul

When the heat intensifies in the Alentejo, the table calls for lightness - but without sacrificing flavor. This starter combines sweet, fragrant melon with the thin, intensely flavored slices of our Varanegra acorn-fed Iberian pork ham, cured for 30 months, and finishes with a surprising touch of pumpkin jam that brings everything together in perfect harmony.

No stovetop, no oven required. All you need is good produce - and in the Alentejo, that is never in short supply.

Ingredients (serves 4)

• 1 ripe melon (preferably Piel de Sapo or Cantaloupe)
• 80g of Varanegra acorn-fed Iberian pork ham (cured for 30 months)
• 2 tablespoons of Herdade do Estacal Extra Pumpkin Jam
• Fresh mint leaves, to taste
• A drizzle of Galega extra virgin olive oil
• Freshly ground black pepper

Preparation

1. Cut the melon in half, remove the seeds, and peel it. Cut it into generous slices or cubes.
2. Arrange the melon slices on a platter or serving plate.
3. Place the Varanegra ham slices on top, letting them fall naturally in waves.
4. Add small spoonfuls of pumpkin jam distributed across the platter.
5. Finish with fresh mint leaves, a drizzle of Galega olive oil, and freshly ground black pepper.
6. Serve immediately, well chilled.

Notes and suggestions

The secret to this recipe lies in the quality of the ingredients. Varanegra ham, slowly cured for 30 months from free-range Alentejo Iberian pork, has marbled fat and an intense flavor that contrasts perfectly with the sweetness of the melon. The pumpkin jam adds a warm, velvety note that surprises the palate.

For a more elaborate version, you can add shavings of cured sheep's cheese or some toasted walnuts.

"In the Alentejo, eating well is not a luxury - it is tradition."