Cut one centimeter in thickness of good wood-fired bread slices and toast them on both sides.  

We prepare a raw tomato sauce, and thus no more than extend the quantity desired and at the time, with a spoon so that the bread is not soft (is a trick catering to make Pa amb sweet in large quantities).  

If you like before the tomato, garlic, scrubbed one side of each slice with a tooth out of the medium (beware of passing because raw garlic is very strong), and then already extend the tomato.  

Even there may be you who likes the garlic and no tomato, and in that case I recommend making a hash of this milkshake with a little oil, which we extend in the pan before being roasted, and thus, to be roasted, garlic loses some strength, and toast maintained a notable perfume.  What is essential is to spray to end with a good extra virgin olive oil, preferably first cold press.  

Once lists the toast stands on top of each one of them the corresponding fine slice of cured meat, which we have previously rolled on itself, and so will the look more colorful.  

Sprayed this in turn with a little oil, and sprinkled with a bit of black pepper we grind directly on the toast ends.  

Also can be enriched with Parmesan Regianno cheese (essential to be authentic) freshly grated over, but in this case is better not do rolls but leave the extended slices, or some freshly fried pine nuts.