Tuesday 6th February – Iberico Pork Event
Spanish Regions Events – Basque Country
An evening of Iberico Pork. Cooked meats, Cured meats & Ham Carving!
Join us this Tuesday 6th February for an evening dedicated to the Ibérian black pigs, the acorns they eat and the land they roam. The “Bellota” or acorn diet of these freely roaming grazers makes a rich, nutty flavoured pork that is supremely moist and quite distinct from pigs raised on industrial farms.
The evening will start with a demonstration by our Master Carver from Spain, Bartolomé Piñero, on the different cuts of this highly prized animal. From Secreto to Pluma to Presa to Solomillo, you will get to see how the meat is cut and then get to sample these cuts, in dishes expertly prepared by our chefs.
We will then move onto the different Ibérico cured meats, including explanations as to how they are each elaborated and cured to give their distinct taste. Again, you will have the opportunity to sample the different cuts accompanied by our artisan breads.
The class will finish with a masterclass on how to perfectly carve Spanish ham after which you will get to try for yourself how to cut the perfect slice of ham. All of this rounded off with some more wine!
The evening is priced at £40 per person and includes the following:
Glass of Manzanilla Sherry on arrival
History and origin of the Ibérico Pig
Demonstration of the different meat cuts followed by samples of the cooked meats paired with Lopez de Haro Rioja
Showcase of the different cured meats from MONTESIERRA with explanation of the elaboration process followed by a sample of cured meats accompanied by artisan breads and Rioja
Ham carving demonstration after which you will have a go at carving the ham yourself.
The sampled cured meats will be available for purchase at the end of the evening
The evening will start at 6.30pm and has a duration of 2 hours. Advance booking and prepayment is required by phone on 0161 832 2770, by email at firstname.lastname@example.org or by clicking the button below.