Last September 23rd, Iberico from Spain broke into the International Culinary Center (ICC) in New York to teach hand slicing to future American chefs. Professional Master Carver Mario Hiraldo made a demo of how to carve Iberico ham and explained to the students what makes this Spanish jewel so different from other hams.
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As part of Spain’s promotion plan for Iberico Ham in the United States, last December the The Trade Commission of Spain in New York with the support of COVAP (Dehesa Cordobesa) y Fermín organized several presentations to teach what makes Iberico Ham different and how to slice by hand the traditional boned leg of ham.
Hand slicing is a traditional skill, and arguably the best way to slice one of these incredibly delicious hams.
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As part of the promotion of Iberico Ham in the USA, the Trade Commission of Spain in New York, through its department Foods from Spain, made product presentations and slicing demonstrations in different stores of Chicago, Miami and New York. These activities had the support of COVAP (Dehesa Cordobesa) and Fermín.
Chicago hosted its point of sale promotion on December 2nd and 3rd at Fox & Obel and Marion Street Cheese Market. Customers could taste Iberico sliced by Raúl Martín, of Fermín.
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