Jamon Carving by Jose SolAuthentic Foods
Jose Sol, a Master Carver, works with Manchester United. He travels around the world to various events and even to people who seek his services. He also leads small sessions where he informs people about, and teaches how to carve Jamon.
In his classes he instructs where to start carving the Jamon, and as seen above, he is showing how to carefully carve out the outer part of the Jamon to prepare slicing of the inner part of the meat.
Iberko Jamon Joselito Gran Reserva
Our acorn-fed Iberian chorizo comes from a selection of purebred Iberian pigs, allowed to graze free range in acorn oak groves and is produced using the best traditional, hand made methods.
Iberko Jamon Iberico de Recebo
Piece obtained from the hind limbs of the Iberian pig, fattened in the last months of Montanera. Natural cured for minimum of 24 months. It presents a top layer of outer fat that denotes the diet based on acorns and natural feed.
Iberko Jamon Serrano Reserva Bone-in
Exquisite Spanish cured ham proceeding from the best Serrano pigs raised in Spanish farms.
October 18, 2016