FITAKI Serrano tapas

Serrano and Iberico are two types of the Spanish national delicacy jambon – dry-cured ham. These two types of ham are distinguished by the process and the length of their preparation, but the most important difference between the Serrano and Iberico hams lies in the breed of the pigs and their diets. Serrano is made of the so-called ‘white’ pigs.

Ingredients for 4 servings

FITAKI Original 200 g

Red and yellow pepper 3 pieces of each colour

Garlic 2 cloves

Serrano ham, thinly sliced 125 g

Olive oil 6 tablespoons


  • 1 Heat the oven to 200°C.
  • 2 Clean the peppers and cut them into wide strips. Bake them slightly in the oven until the skin starts to separate from the pepper. Remove the skin and allow the peppers to cool.
  • 3 Arrange the Serrano ham, peppers and sliced FITAKI cheese on a plate.
  • 4 Sprinkle everything with thinly sliced garlic and drizzle with olive oil. Serve with fresh bread.
Instead of ham, you can use flavourful chorizo sausage – air-dried sausage which is usually consumed as a spicy starter.

Author: FITAKI