Sandwich of sardines, Iberian bacon and extra virgin olive oil - First day of harvesting
- Triticum Mini Toasted Bread
- Sardines smoked
- Acorn-fed Iberian bacon
- Extra virgin olive oil - First day of harvest Arbequina Arbequina Castillo de Canena
- Craft beer MICA Oro Ale Premium
First of all, we will freeze the small piece of acorn-fed Iberian bacon and then, with a mandolin, we will cut some thin slices.
We open the Triticum Tostado Minis breads, which stand out for their progressive flavour and eternal crunchiness, and cover them well with Castillo de Canena Arbequina First Day Harvest extra virgin olive oil.
Next, arrange a bed of fresh watercress and, on top of it, place the smoked sardines.
We will cover the sardine with a small piece of acorn-fed Iberian bacon and again we will finish with our AOVE Primer Día de Cosecha Arbequina.