Jamón Iberico - The king of cured meats | Secrets of Spanish Cooking | Chef José Andrés

Jamón Iberico. The name alone is enough to send any Spaniard swooning. This world-famous ham, derived from the famous black Iberian pigs of Southwest Spain, is unmatched in its texture, richness, and marbling. The secret? The pigs are allowed to roam in pastures and oak groves and feed naturally on grasses, herbs, and, most importantly, the oil-rich acorns or “bellotas” that fall from oak trees in the fall.
The curing process of this prized meat takes a minimum of twelve months, although some producers cure their jamónes for up to forty-eight. Properly carving jamón is a specialized culinary technique that very few have perfected. The carving of jamón ibérico is a field dominated by men, but that didn’t stop Laura Vásquez, one of José Andrés Group’s talented chefs at Mercado Little Spain in New York City, from pursuing this goal. Laura utilizes three different types of knives to carve a jamón properly. This delicacy is often served on festive occasions and is the perfect accompaniment to Spanish cheeses, olives, or bread brushed with olive oil. It pairs well with red wine, but Laura recommends serving it with a delicious bottle of Spanish sherry. Taste this delicacy yourself at one of José’s restaurants serving Spanish cuisine including Mercado Little Spain, Spanish Diner, The Bazaar or Jaleo.
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Named one of Time Magazine’s “100 Most Influential People” in both 2012 and 2018, and awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation, José Andrés is an internationally recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of José Andrés Group. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of restaurants, ranging in a variety of culinary experiences from a food truck to his multi-location vegetable-focused fast casual Beefsteak to world-class tasting menus like the two Michelin-starred minibar by José Andrés and in New York his 35,000 square foot dining and market destination, Mercado Little Spain. Formed in 2021, José Andrés Media produces unscripted and scripted television series, books, podcasts, and digital short and mid-form content with a focus on food-related stories and characters and the culture of food. The company will pursue global strategic brand partnerships including consumer products and e-commerce.
In 2010, Andrés formed World Central Kitchen, a nonprofit which uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. Notably, his team served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria. In response to the COVID-19 pandemic, World Central Kitchen has partnered with thousands of local restaurants, farmers, and community leaders around the country to combat food insecurity and create smart food policy. Andrés’ work has earned awards and distinctions including the 2017 Lifetime Achievement Award from the International Association of Culinary Professionals and the 2015 National Humanities Medal from President Barack Obama. Andrés was also named Washington Business Journal’s CEO of the Year in 2020 for his leadership and impact on the global business community and was awarded the Princesa de Asturias Foundation’s 2021 Concordia Prize for his humanitarian work. As a naturalized citizen originally from Spain, Andrés has been a tireless advocate for immigration reform.

[@BabyRQ]

Gracias por compartir estos tips tan importantes!!! 😘😘😘

[@BabyRQ]

Excelente esta marca de jamón. Lo compramos a menudo. Sabe espectacular, delicioso .😋 🤤

[@jordee9778]

Inefable el jamón ❤