Is that what it means to be a "ham tuner"?
In France there is the "cheese affineur", who guides the curing of cheeses to obtain optimal pieces... I do that with Iberian ham legs, and that's how I get the optimal ones.
And how many legs does it gain per year?
About four thousand, for my establishment and to export to my partner in Japan.
Is Iberian ham well-known outside of Spain?
It's still a little while, but as soon as they try it, their faces light up... They're amazed!
Another little slice, please…
Take this… Iberian ham surpasses the three gastronomic pearls: caviar, foie gras and truffle.
Explain your reasoning .
It surpasses them in its superior flavor nuances and nutritional qualities.
Is Iberian ham very nutritious?
It's a food rich in B vitamins and antioxidants. Its fat stores oleic acid, the same acid found in extra virgin olive oil, which helps protect our arteries. This quality distinguishes Iberian ham from other hams like Serrano, prosciutto, and others.
Is this due to the breed of pig?
Yes, a native pig breed with genetics that infiltrates fat into the meat, making it so delicious! That fat absorbs and stores the essence of everything the pig eats.
Yes? Can you taste the acorn?
Absolutely! And if there are cork oaks, you can definitely taste that note. And from aromatic shrubs too. I once tasted a ham and I could taste the thyme! I'd eaten too much.
Where does your work as a “ham tuner” begin?
I locate the small farmers who lovingly raise their Iberian breed pigs, and the artisanal drying sheds that treat the curing of their hams with great care.
Aren't most people doing it that way?
A fifth of the 500,000 Iberian ham legs produced annually (on average). And there I am: I feel the legs, I guide their curing… I've felt and cut so many hams since I was 14 that I know which ones will be really good!
What are the designations of origin for Iberian ham?
There are four: Huelva, Guijuelo, Dehesa de Extremadura and Valle de los Pedroches.
Which of them is your favorite ham?
It depends… The one from Huelva (that's where the Jabugo brand is) has nutty notes… The one from Guijuelo has sweeter notes, like toasted sugar. The one from Extremadura is somewhere in between…
How do you recommend I eat good Iberian ham?
Freshly sliced. Eaten with your fingers. And you don't need anything else. Ham is the golden bachelor of gastronomy!, according to Arzak.
And what should I drink to go with it?
The best pairing is a glass of cava, which refreshes the palate. Or a small glass of fino or manzanilla sherry, a great geographical match. Red wine, on the other hand… is too overpowering: it doesn't pair well with Iberian ham!
Which part of the leg is your favorite?
Because of its high intensity of flavor, I like the ham that is at the tip of the leg that touches the hip bone.
What are those little white dots I sometimes see on the ham meat?
Crystallized amino acids: fantastic!
What is the best ham you can remember ever tasting?
I was 15 years old, I went hiking with friends, we stopped to eat in the forest, I took out my homemade ham sandwich and… and I still haven't forgotten that fabulous pleasure!
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