Marble worthy of Donatello's touch.
Carving jamón ibérico is a craft. The thickness and shape of each slice (roughly 4000 from each leg) is charged with an acute knowledge of the intramuscular fats running through the loin. Minimal wastage and consistency are also key, and all these elements combined determine a cortador’s skills.
It makes sense to take the cutting of ham in Spain so seriously. Each slice is marbled ecstasy. Salty, sweet, creamy and nutty, the fat melts on the tongue. The black label category of the black Iberian pig graze on acorns almost exclusively, which results in an unparalleled ham that is also high in unsaturated fats (good kind). The acorn factor sets jamón ibérico apart from other cold cuts, and on top of this, the lengthy process of salt bathing, sweating and curing.
Legs of jamón ibérico are a staple at important social events, and in this case at a beautiful wedding set in a gorgeous estate 50 km northeast of Madrid. A good wedding calls for good food, and the Spanish absolutely know how to nail this.
VIVA LOS NOVIOS
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