• Damatta Cured Pata Negra Ham with figs and ruby port • Sautéed shrimp with Damatta spicy chorizo, mango and lettuce • Damatta Pata Negra cured ham with melon and mint yoghurt • Damatta smoked cured ham in onion compote and port tartlets • Damatta Selected Smoked Bacon and date rolls • Damatta Cured Ham and scrambled eggs

INGREDIENTS 1 pack of Damatta sliced pata negra cured ham 300 g fresh figs 1 bottle ruby port Olive oil to taste Bay leaf to taste Whole spices according to taste (cinnamon stick, cardamom, black pepper, star anise, chili) COOKING INSTRUCTIONS   Pour the port into a large pan with the spices and heat gently to reduce. The aim is to flavour the wine with the spices and reduce it to concentrate the flavours until it has a syrupy consistency. Cut the figs in half and brown them in a hot frying pan with a little olive oil. Serve the cured ham and figs with the port reduction sauce.   SLICED CURED HAM SLICED CURED HAM