As a part of Spanish Wine and Food Salon and the program Spanish Wine in the Heart of the City 4.0, on September 22nd will be organized the Workshop on Iberian Ham and charcuterie by Economic and Commercial Office of the Embassy of Spain.
The famous master chef, Uroš Urošević, will present to HoReCa professionals the process of elaboration of Iberian ham, which is considered the one of the finest delicacies in the world. He will reveal what creates its specific and rich flavour, and during the tasting will show the form of presentation and organoleptic features of not only ham, but also two other authentic Spanish meat products, chorizo and lomo.
Since the 1930s, Beher is dedicated to the production of meat and charcuterie made of 100% Iberian pig. They have won numerous national and international awards, probably the most famous are the ones of the IFFA Trade Fair, where they have won more than 140 golden medals, from 2001 until today. Beher will present at the workshop its 100% Acorn Fed Iberian Ham. The colour of this ham is ruby red, its flavour is intense and prolonged and has a pleasant aroma, characteristic of the meat from the acorn fed pig, which obtains by curation between 32 and 48 months. The external part of the hams of the line ORO (gold) possesses golden reflection of the fat. The company Beher’s representative in Serbia is Chef Boutique.
The Cesar Nieto company exists from 1943 and has participated in the creation of Guijuelo PDO, which has received not only national, but also world recognition. The elaboration of 75% Iberian ham acorn fed is completely artisanal. The flavour after the more of 36 months of curations is at the same time intense, but full of subtle nuances, while the high presence of oleic acid in the fat affects the juicy but light texture. Chorizo is crafted using the family recipe, by selecting the best parts of meat of Iberian pig which are seasoned with the traditional Cesar Nieto mixture of spices. The meat is stuffed in natural casing and left in Cesar Nieto facilities in the mountain air. Lomo is made of the best parts of Iberian pig loin, it is also stuffed in natural casing after it es seasoned withe spices like salt, smoked pepper and garlic. The external fat is practically non-existent, but lomo gets the juiciness from the infiltrated fat, characteristic of the meat of the Iberian pig. The company’s representative in Serbia is Tutto Food.
The pallete of rich and various flavours will be completed and paired with selected Spanish wine.
The event is intended only for HoReCa professionals. Due to limited space, please confirm your participation as soon as possible. You can register for your spot on the workshop by sending an e-mail to firstname.lastname@example.org or filling out the form.
Mr. Uroš Urošević
Uroš Urošević is a culinary expert and the first Serbian chef to be accepted into the World Association of Master Chefs from London. He is also a holder of the Master Chef award of the Association of Chefs of the Mediterranean and European Regions. During the last years, he has been a jury member for food tasting and taste evaluation at International Taste Institute (ITI) in Brussels.
Uroš Urošević is a culinary expert and the first Serbian chef to be accepted into the World Association of Master Chefs from London. He is also a holder of the Master Chef award of the Association of Chefs of the Mediterranean and European Regions. During the last years, he has been a jury member for food tasting and taste evaluation at International Taste Institute (ITI) in Brussels. As a Target Group Manager for HoReCa in METRO Serbia, he was involved in the development of the Hospitality training center - METRO HoReCa Center. Until recently, he acted as a CEO of a start-up company in the field of Hospitality Education.
September 22 2022