Tastings
To learn everithing about each product: history, varieties, elaboration, nourishing properties, culinary uses ... and to enjoy after with the guided tasting.
Iberico Ham Tasting & workshop Aroma, texture, aspect of the loin, taste … we offer to the participants the opportunity to take part in a general vision of tasting and cutting Iberian hams, an initiation that allows them to raise their knowledge and love for this product, one of the top quality products in worldwide gastronomy. Iberian pork, methods of artisanal curing, Serrano ham, the dehesa and its value, the life of the Iberian pork, production circle, quality, nutritional aspects, culinary uses, pairing Iberian Ham and drinks... how to cut and how to store it. We will learn the differences between the hams of bellota, recebo, serrano, pata negra ... between the different Denominations of Origin and their organoleptic particularities Exquisite guided tasting of Iberian Hams: Bellota, Recebo and Cebo. Tasting of 4 D.O. D.O. Guijuelo D.O. Dehesa de Extremadura D.O. Sierra de Huelva D.O. Los Pedroches with artisanal bread and exclusive selection of wines and sherry. 13 September 2010 Schedule: 19:30-20:00 22 October 2010 Schedule: 19:30-22:00 |
