• Once you have your piece of Iberian pork, freeze it for at least 3 days. After that time, we are going to cut it as thin as possible. If you have a slicer, you will be able to cut it perfectly. If not, with a ham knife, remove the thinnest slices possible.

  We are going to place each slice on a large plate, without piling them up.
• Add a little olive oil to the meat so that it does not oxidize. Cover with plastic wrap to prevent oxidation and set aside in the refrigerator.

For the dressing

• In a mortar, we are going to put half a garlic and the parsley leaves. Mash well. Add the almonds and continue crushing everything until you get a kind of paste.
• Add the oil and a tablespoon of lemon juice. Also add a little of the lemon zest. Season to taste with salt and pepper.

  Now spread it over the carpaccio, and serve it with some thin slices of crusty bread.

  Your Iberian prey carpaccio is now ready.