Lomo de Cerdo Ibérico Asado en Sal con Jamón Ibérico

Fermín Ibérico de Bellota pork loin is baked in sea salt with sliced Fermín Ibérico cured ham (jamón). Buy the ingredients online at ibericousa.com or wagshalimports.com. Find this recipe and more in José Andrés Made in Spain: Spanish Dishes for the American Kitchen (Clarkson Potter).

The recipe below features Fermin Iberico Dry Cured Ham, a 2011 sofi Gold Winner for Outstanding Meat, Pâté or Seafood from FERMIN USA.

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Serves: 4

3 pounds sea salt
4 sprigs fresh rosemary
4 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
2 pound Fermin Ibérico de Bellota pork loin
4 ounces thinly sliced Fermín Ibérico Jamón
Spanish extra-virgin olive oil

1. Preheat the oven to 400 degrees F.

2. In a large bowl, mix salt with 3 tablespoons of water until salt is slightly damp. (Salt needs to be moist so it will pack well).

3. Spread half of the salt down the center of a baking sheet and top with 2 rosemary sprigs, 2 parsley sprigs and 3 thyme sprigs.

4. Lay pork loin on top of the herbs.

5. Place remaining herbs on top of the pork, then cover pork completely with remaining salt, making sure to pack it well around the pork.

6. Bake for 25 minutes.

7. Let pork rest for 5 minutes.

8. Using a fork and spoon, crack open the side of the salt crust. The upper half of the crust, now a hard shell, should lift off easily. Transfer pork to a cutting board and let rest for another 5 minutes.

9. Slice the loin into ½-inch-thick slices and arrange on four plates. Lay slices of the jamón between the pork slices. Drizzle with olive oil and serve warm.

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