Tagged with Ibérico pigs

Ibérico pork cuts get interactive!

Ibérico pork cuts get interactive!

Where would Spanish gastronomy be without Ibérico pork? I shudder at the thought! Whether it’s Spanish Ibérico ham or other cured meats like Ibérico chorizo and Ibérico salchichón, or delicious fresh cuts of Ibérico pork meat (think secreto, presa and solomillo for a start), Spanish Ibérico pork is one of the absolute treasures of Spanish gastronomy and a … Continue reading

Spanish Ibérico Ham, Part Three

Spanish Ibérico Ham, Part Three

This video, Spanish Ibérico Ham III. The Ham Making Process, is the third installment in the four-part series about the Ibérico pig and its star product Ibérico Ham, found on the Foods from Spain YouTube Channel. This follow-up video takes a look at the elaboration process of this prized cured meat product, from start to … Continue reading

Spanish Ibérico Ham, Part Two

Spanish Ibérico Ham, Part Two

The second part of this series on Spanish Ibérico Ham on the Foods from Spain YouTube channel, delves into the origins and characteristics of the treasured breed of the Ibérico pig, while simultaneously taking an in-depth look at the special way that these animals are raised in the Spanish Dehesa, what they eat, and how these … Continue reading

Young Chefs at the German Embassy

Young Chefs at the German Embassy

Recently, the German Embassy in Madrid held a private dinner that was prepared by the two young German chefs that are participating in the 2012 ICEX Young Chefs Culinary Scholarship program: Hannah Lindemann and Bernd Mantzsch. Here are a few photos from this successful event!   Hanna and Bernd prepared a tasting menu for twenty-five … Continue reading

A Victorious Dinner

A Victorious Dinner

A few relaxing and inspiring transitional days in the country’s capital made for a nice break before starting at the next restaurant, Nerua in Bilbao. First a tour of Madrid’s art triangle to admire some of the country’s grand contributions to the development of both classical and modernart. Then, watching Spain crush Ireland 4-0 in … Continue reading

Touring the South

Touring the South

This video features a visit made by the ICEX Young Chef’s Culinary Scholarship participants to Andalusia. The following text by Miles captures some of his impressions from that trip. Traditional pig slaughter and out-of-the-barrel sherry tastings; the South lived up to its rugged reputation. A five-hour drive south and the landscape started to become noticeably … Continue reading

Inspiration from Tocino and Spring

Inspiration from Tocino and Spring

On my short walk to work, through the historical village of Ezcaray (La Rioja), I pass by a fresh and seasonal selection of products. First, in one of the alleyways that interweaves through the town centre, there is an array of fresh vegetables displayed right on the street. Now that spring has peeked around the … Continue reading

Bye Bye!

Bye Bye!

You have shown me your best sides from the beautiful landscape to the cute old towns. I´ve seen your best winery, your cheese producers, the free range farms full of Ibérico pigs, baby lambs and cows and veal’s. I´ve seen your history and your contribution to the modern art. I´m looking back at these three … Continue reading

Guadalupe in the Middle of Nowhere

Guadalupe in the Middle of Nowhere

We finished last time on our way back from Madrid and de Salón de Gourmets. A trip of almost three hours along the dry landscape of La Mancha and Extremadura. Mainly covered with farms of olive trees, and closer to Cáceres miles after miles covered in oak trees where the Ibérico pigs are having a … Continue reading