FRIED SERRANO HAM FROM TERUEL
Ham from Teruel.
Olive oil from Lower Aragón.
To make this dish it
is imperative that the ham is first soaked in water.
The lean of ham from Teruel should be put in a pot with boiling water
and then given three boils.
Once blanched lean of the Teruel ham is removed from the pot and put in
cold water. Then it must be dried (with a cloth, napkin, etc.) Put the
flour in a bowl, and then with each slice of ham pass it through the
bowl to cover it with flour and fry in olive oil from Lower Aragon until
they are crisp.