Seriously I don’t even know where to start… it was amazing, a dream come true, an experience I will never forget (and hope to repeat). For the moment I shall leave you with this bucolic pic of the Ibérico pigs snuffling around in the open mountain air, looking for acorns. More to come…
So THIS was fun. On Thursday evening – after THE SCAN – I went to a jamón cutting masterclass, put on by Pando Restaurants as part of their new series of gastronomy classes. We started off with a bit of theory, but soon it was all hands on, with professional cortador Victor Fernández showing us how it’s done. And while we watch we got to taste the various cuts of jamón as they were passed around the room. Some brave souls even got up to try wielding the knife (with mixed results).
Although I know a fair bit about jamón, and also (in theory at least) about how to cut it, there is always something more to learn, and it was a lovely evening out with other “foodies”, food writers, journalists, etc. Looking forward to the next class.
I’ll be doing a “proper” blog post about it tomorrow on Azahar Sevilla.