Cinco Jotas Iberian Ham and mini master classes

I first tasted Spanish food about 5 years back, when we landed in the UK. I loved it. The tapas, the Sangria, the paella..all good. It was a completely new experience, trying out these small portioned dishes which you doubt would be enough but would nicely fill you up. Oh and the variety of cured meats, that was quite an eye opener. Chorizo was my favourite out of them all for quite some time. It was only after a while that I kind of got the hang of the other cured meats.

The Cinco Jotas Pure Iberico Breed Acorn Fed Ham falls under this category- a class apart and a masterpiece of its own. Its production began way back in 1879 in Jabugo by experts whose mission was to produce the best quality of meat, a tradition they continue even now so us foodies in the 21st century can enjoy this gorgeous ham. A lot of care goes into the diet and breeding of the Pure Breed Iberico pigs and this results in the worlds best quality ham. Talking about flavours, it is very unique and reminds you of acorns and other nuts. They have a high amount of Omega 9 oleic acid (yes the good kind, if you must know) and contains a whole lot more antioxidants than other hams. 

October 12th was Spain’s National Day and to celebrate this in style, Cinco Jotas has released a couple of interesting mini master classes with renowned Michelin three starred chef Pedra Subijana of Akelarre restaurant in San Sabastian. The videos show some of the most interesting ways to enjoy the ham and I sure cant wait to get my hands on some. Do check out these videos, and you’d get an idea about how much fun tapas dishes are- both to make and to eat.

This is a sponsored post for Cinco Jotas, but all thoughts are my own.

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