Jamon Broth with Fino

The secret of this Andalucían soup is a really good meat stock, traditionally made from the broth of a ‘cocido’ or ‘puchero’, the classic Spanish dish of boiled meats and vegetables. In the restaurant we simmer a jamón bone in the stock, but as this is impractical at home, gently simmer slices of jamón (cured ham) to impart some of its sweet, salty flavour. The ‘picadillo’ or garnish adds colour and vitality to make this broth clean and restorative.