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    Tartare de Salchichón Ibérico

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    5 mins
    Total time
    15 mins
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    • 300g Arturo Sanchez salchichón ibérico de bellota, skin removed and finely diced
    • 1 banana shallot, finely chopped
    • 4 cornichons, finely chopped
    • 1 tbsp baby capers, finely chopped
    • 2 tsp Dijon mustard
    • 1 tsp Worcester sauce
    • 3 dashes of tabasco
    • 3 tbsp mayonnaise
    • 5 tbsp fresh chives, finely chopped
    • Salt and freshly cracked black pepper
    • Toasted brioche bread


    A tartare made without raw beef that tastes just like a steak tartare?? Oh yes and it looks exactly the same. Finely diced acorn-fed Ibérico salchichón dressed in the same way as a traditional steak tartare and served with toasted brioche. This tartare de salchichon is the perfect dinner party starter or canapé that is easy to prepare and you can make it in advance.


    1. In a large bowl, mix together all of the ingredients until the mix starts to bind together. Use only one tablespoon of the chopped chives.
    2. Toast the slices of brioche.
    3. Plate up the salchichón tartare by spooning the mix into a round pastry cutter, pressing gently to shape the tartare on the plate. Top each tartare with a sprinkle of chopped chives and accompany with a slice of toasted brioche bread and your choice of salad.

      Shop Ingredients

      Arturo Sánchez Salchichón Ibérico


      Jose Pariente Finca Las Comas 2021


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