Ham cutting workshop

Here you have our high quality event for groups: a workshop around Spanish hams.

Las ideas de Wendy includes also an explanation of the Spanish D.O. (Origen of the ham,) about the preparation process from the farm to the plate, of course a ham cutting demonstration where you will also do it. And at the end we will taste the different types of ham and distinguishing the nuances of flavors.

Pork products made from Black Iberian breed pigs receive the ibérico denomination. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds.

According to Spain’s denominación de origen rules and current regulations on Jamón, Jamón Ibérico must be made from pure breed, or cross-bred pigs – as long as they are at least 50% Black Iberian in their ancestry.

Jamón Ibérico, especially the one labeled as de bellota, has a smooth texture and rich, savory taste. The fat content is relatively high compared to jamón serrano. A good ibérico ham has regular flecks of intramuscular fat known as marbling.

We can combine the experience with a wine tasting!