100g (3½oz) jamón Ibérico or other good-quality jamón, finely diced
200g (7oz/2½cups) fresh breadcrumbs
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 and set aside.