Taste the Finest Iberico Ham at Instituto Cervantes Spanish Charcuterie Workshop

Taste the Finest Iberico Ham at Instituto Cervantes Spanish Charcuterie Workshop

Spanish charcuterie has earned a place in tables all over the world. Renown for its quality and taste, Iberico ham is a delicacy that meat lovers can hardly resist and this 17th of October, you can enjoy it and learn about it with the experts as Instituto Cervantes is hosting a Spanish Charcuterie workshop that sounds absolutely delicious.

Join Spanish charcuterie expert, Blanca Valencia, as she introduces attendees to the history of Spain’s most famous charcuteries and enjoy a tasting of fine products like chorizo, jamón, sobrasada and lomo. There will also be a class on how to make a quick salmorejo garnished with Ibérico ham.

Tickets for this event are priced at €20 and include the tasting and the class.

About Bianca Valencia

Blanca Valencia was born in Spain and raised in Latin America. She has a Grand Diplome from Le Cordon Bleu (London). Among other places, she has developed her professional career in Books for Cooks (London), El Bulli Hotel (Seville), El Alambique cooking school (Madrid) and has worked with iconic Spanish food brands through her work for a specialty food importer (Chicago). Her classes combine cooking, history, economy and pop culture.

Taste the Finest Iberico Ham at Instituto Cervantes Spanish Charcuterie Workshop

About​ ​Ibérico​ ​Ham

According to Spain’s Denominación de Origen, Iberico ham (jamón Ibérico) may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico.

In Spain, the Black Iberian Pig is typically found in the provinces of Huelva (Denomination of Origin Huelva), Córdoba (Protected Denomination of Origin Valle de Los Pedroches), Cáceres, Badajoz (Protected Denomination of Origin Dehesa de Extremadura), Salamanca, Ciudad Real and Seville.

Pigs are allowed to fed naturally on grass, herbs, acorns, and roots, and for the best quality jamón ibérico, their diet becomes strictly limited to olives or acorns as the slaughtering time approaches.

The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.

Where: Instituto Cervantes, Lincoln House, Dublin 2
When: 17th of October, 2017, 18.30 to 20.00
Price: €20
Bookings: clicdublin.cervantes.es
More​ ​info: bookings.dublin@cervantes.es

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