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Iberico Ham
The flavors of Spain are varied and complex. Besides the great treasures of the sea, one of our favorites is Iberico ham. Prized for its complex flavor, marbling and delicate feel on the palate, Iberico ham is limited in production.
The black Iberico pig or pata negra is an athletic pig that forages in the woodlands of Spain. La Dehesa in Andalucia is known for its acorn trees and natural grains. Iberico ham and the premium Iberico de Bellota are both highly prized. The later forages acorns exclusively between November and February, a season called “La Montanera”. This pre-slaughter acorn diet or “acorn finish” yields a
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Featured Chef:
Ferran Adria'
***SeafoodS.com proudly features a "Molecular Gastronomy" line developed by Chef Ferran Adria' of El Bulli***
Ferran Adria is considered on the best chefs in the world. Love him or not, he has revolutionized dining world wide. At the ripe old age of 23, he became the head chef at El Bulli where he became associated with “molecular gastronomy”.
Chef Adria’s primary goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."
El Bulli is a Michelin three star restaurant, but is only open 6 months out of the year. During his down time, Chef Adria can be found in his workshop “El Taller” perfecting his next creation.
Check out these demonstration videos.
Sferication: Melon Caviar
Gelification: Parmesan Spaghetto
Emulsification: Lemon Air
Surprises: Crumiel Handkerchiefs
Click the above links or paste into your browser to view related videos.
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