Iberian pork jowl with squid salad
By Nieves Barragán From Saturday Kitchen Ingredients For the Iberian pork jowl 200g/7oz Iberian pork jowl, thinly sliced 6 anchovies 1 tbsp olive oil 10g flatleaf parsley leaves, finely chopped 100g/3½oz croûtons For the squid salad 4 black or red tomatoes, cut into thin wedges …