The Power of Jamon

 Embutidos are as important to Spain’s food culture as cream and butter are to France. All over Spain different types of embutidos are produces, but for me the best and most celebrated are in the regions where the Black Iberian pig in grow. The Iberian breed, also know as Pata Nerga, is one of the world’s top breed for size, conformation, and most important is flavor. Iberian pigs are grown in the south and southwestern parts of spain. In the Iberian world the top breeder,  allow their pig to feed in open fields, where the terrane is sloped for exercises. To make the animal move around so food at top of hill and water at bottom. Also, these priced animals can have an “up-grade”, during the seasons, these Iberian hogs feast on acorns. This now changes the market name to Iberico Bellota, normally for two seasons. Their many producer of Jamon in Spain, but the best is a company who takes it to the next level is  In Salamanca. There is a small city called Guijuelo, which is know for having the best quality Bellota Jamon. Joselito is the top producer of Jamon in the area, its the finest Jamon i have ever had. Most producers are aging their ham for about 2 to 3 year. At Joselito every ham is aged a minimum 4 to 5 years. He markets this Jamon as wine, every year during the winter holidays he releases his Gran Reserva. These Jamons are aged between 6 up to 9 years. He told me the better the quality the animal is at slaughter the longer it can age. He sell to the top restaurant almost all over the world. Truly an experience to have been in his plant. During our vist we enjoyed a 6 and 7 year Jamon. These ham range between 200 to over a 1000 euros. This is truly the best Jamon, the Packaging is also top quality. 

Spain "Farinato" Product of Salamanca

Farinato is a embutido produced in Castilla y Leon region of Spain in Salamanca. It’s the Poor man’s Chirso because it does not consist of any meat. The ingredient are simple, Iberico kidney fat, week old bread (day before rehydrated in water but squeeze out the excess water), onion, garlic, pimenton, salt, anise, Orujo (kinda like grappa but not). It an emulsified style Sausage, once in casing it hung to dry for about three week, but can be consumed at anytime. It best enjoyed with eggs. Their is a meth that say, Farinato can increases the possibility of reproduction, and some say it could be an aphrodisiac. Thats because in the area its produced their are many children born every year. Farinato was produced to for the farm workers in the old days, they would eat a piece in the morning, They would be able to work a full day. Farinato is quite filling, and very delicious.

Demo In Galicia, Espana Febuary 2011

In Galicia I had the opportunity to present a demonstration of an American Dish. So I decided to make an East Coast Cioppino, but using product from the surrounding area. For example, I used Salmonete (red mullet),  Langostino (Large Prawns), Padron chilies, Mussels and Clams. For the dish I presented a plated garnish, and the broth was served to be poured tableside.