Sear the presa ibérica on the grill and set aside. Put the torta and the cream in a saucepan, and infuse bain marie. Blanch the chives in boiling water, put in a container with water and ice, drain and crush with the oil, and put into a squeeze bottle. Fry the hazelnuts and crush them with the skimming spoon. Dice the presa ibérica into small pieces and finish cooking on a grill at a high temperature. Present in a cocktail glass. Put the hazelnuts at the bottom, then the torta cream, and the pressa ibérica die on top (previously divided into four portions). Finally, sprinkle with salt, chive oil and a sprig of fresh thyme to decorate the plate.
