A spectacular holiday loaf from Venezuela that's kept in the family. It's a challenging culinary project that will take you all over the kitchen and all over your palate. So let's get right to it.
You will need sliced pork of some sort, basic bread ingredients, olives, capers, butter, dried fruit, 1 beaten egg, and a functional kitchen.
Step 1: The Meat
Jamón is ham, and this loaf traditionally features plenty of it. I make mine with roast pork loin because it is better in every way. It's just about cheapest and leanest cut of meat you can buy, easy to prepare, tasty, and has little waste.
Do everything you can to add flavor. I bury it in spices and let it pickle in the fridge overnight. Roast, water bath, or grill to an internal temperature of 145F. Then let it rest until cool. Slice as thin as you can and bag it to have ready. About 2 pounds is good.
But you can use ham if you want to be old-fashioned.