demonstrate the possibilities of Iberian ham in the kitchen, in the haute cuisine in fact, that was the main goal that led to thenthe Interprofessional Association of the Iberian Pork, to bring together in Madrid three international chefs offer a show cooking in which each showed how the differential attributes of this product fit into the finest dishes, from appetizers to desserts.

It is the last action of the Bell Iberian Hams from Spain, Ambassadors of Europe in the Worldfunded with the help of the European Union, with which Asici has been promoting this product worldwide for a year and a half, right in the middle, since the duration of this campaign is three years.

So, Antonio PrietoPresident of Asici, was the ideal host to welcome those present and, with Javier Matedeputy director general of food and agri-food quality control laboratories at MAPA, and Jose Antonio Pavon, president of DOP Jabugo, presents the three protagonists of the event. A shortlist made up of Miguel Ángel de la Cruz, a Spanish chef with a Michelin star; Margaux Baju, chef of the restaurant Poliche Paris, directed by the ambassador of Iberian ham in France Amandine Chaignot; and Christian Sturm-Willms, Ambassador to Germany awarded with a MichelIn star.

During a conversation with eurocarne, Antonio Prieto himself admitted that although the Spanish consumer knows the product perfectly, it is the foodin this case haute cuisine, a excellent way to enter foreign markets. Mexico, France, Germany and China are four of Asici’s main targets to focus this campaign internationally, in markets where various actions are carried out, by renowned local chefs and prestigious restaurants.

Unlimited possibilities

Committed to work and after enjoying the gifts of Iberian ham cut by Roberto Gonzalez Santallaturn to the local chief Miguel Angel de la Cruzwho offered a Castilian soup and Iberian ham fritter and some Mushrooms in free-range egg yolk with Iberian ham pepitoria.

For De la Cruz, the Iberian ham “has incredible potential and opens the doors to a world of endless possibilities in the kitchen, since it allows full use of the room. Sliced ​​ham is the most popular option, but to take advantage of its characteristic flavor we can also take advantage of the fat of the ham to make different stews or even mayonnaise; or the bone, with which one can make marvelous broths”.

From Germany, sea and mountain

In this game of textures and flavors that Iberian ham can bring to the kitchen, the definitive end of the six-handed menu proposed by Asici, turn for the ambassador of Jamones Ibéricos de España in Germany, the German chef distinguished with a star Michelin Christian Sturm Willmswho opted for two sea and mountain proposals and demonstrated how the healthy fat of Iberian ham can complement a sauce to accompany fish.

With his hand they served Octopus and Iberian ham croquette and a surprising Sea bass with miso soup and Iberian fat.

For Christian Sturm-Willms, for his part, “product quality is paramountso it’s fun to work with Iberian ham, because I can trust its Excellency. A jewel of Spanish gastronomy that I can use in my cooking in different ways and that gives each dish a special touch”.

Iberian ham as a dish… and as a dessert

Finally, from France, Margaux Bajuchef of the restaurant Poliche Paris, accepted the most surprising challenge of the proposal, because in addition to the main, Pork cheek confit, black garlic seasoning and shavings of ham fat, was in charge of presenting the dessert. Inspired by Canadian desserts served with bacon, it offers a Genoese dessert with ham fat, creamy maple mascarpone, poached quince and buckwheat crumble.

A table demonstration of the many possibilities of this product in the kitchen. “Iberian ham is sustainable and so powerful which can be the finishing touch that transforms any dish into something unforgettable for the senses,” assured the chef.
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Next stop, China
In short, a unique opportunity, that of this menu and show cooking with six hands proposed by Asici, so that local and specialized media, bloggers, influencers and prestigious Spanish chefs can visualize part of the promotional work that the interprofessional carries out at the international markets. .

Cities like Paris, Hamburg or Mexico City have already hosted this type of experiential event, as well as training, with great success in terms of participation and interactivity. For this, we counted on influential chefs, exceptional prescribers of this product gourmetwho have created unique and avant-garde menus around Iberian ham.

And immediately, from January much of the focus of this campaign will focus on Chinaas president of Asici linked to this publication, where they have already agreed promotional actions in some of the most renowned restaurants in the country.