Jamón Crumbs

Preparation info

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By Brent Savage

Published 2010

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  • 20 ml ( fl oz) olive oil
  • 2 eschalots (French shallots), finely diced
  • 1 garlic clove, chopped
  • 100 g ( oz) jamón Ibérico or other good-quality jamón, finely diced
  • 200 g (7 oz/ cups) fresh breadcrumbs
  • ½ bunch (70 g/2⅔ oz) flat-leaf (Italian) parsley, leaves picked and finely chopped
  • ½ bunch (10 g/ oz) chives, finely chopped


Heat the oil in a large frying pan over medium heat. Add the eschalot, garlic and jamón and cook for 10 minutes or until golden and crisp. Add the breadcrumbs and cook until crisp. Allow to cool, then stir through the herbs. Set aside.