Tastings
To learn everything about each product: history, varieties, elaboration, nutritional facts, culinary uses ... and to enjoy after with the guided tasting.
Iberian 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 the four categories of Iberian Hams: Bellota Recebo Cebo de campo and Cebo. Discover how to distinguish them and how to enjoy them to their fullest. And guided tasting of the four Spanish Designations of Origin: 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. 30 December 2011 Schedule: 19:30-22:00 17 January 2012 Schedule: 19:30-22:00 21 April 2012 Schedule: 18:30-21:00 |
