José Andrés and Ferran Adrià Offer Tips on How to Eat Ibérico Ham
Any Spaniard will tell you that acorn-fed Ibérico ham is a work of art. Carving it properly requires extra special skills, and eating it and savoring it to appreciate all of its nuances also requires practice. Food & Wine recently featured advice from José Andrés and Ferran Adrià when eating jamón.
There are several things to keep in mind, according to the duo of superstar chefs. First, you must make sure that you’re about to taste a quality ham. Then you need an experienced ham carver with a very high-quality knife who is able to slice the ham very very thin. The temperature is also quite important.
Adrià recommends first looking at the ham, and admiring it. If it’s marbled, that is the sign of an extraordinary ham. Then he recommends smelling it. A sign of a good ham is that it should smell slightly rancid, though just a little bit. Then he runs a slice of it across his lips to appreciate the fat. Finally, you can eat it, without folding it, which would impede you from fully appreciating its flavor.
The article includes a video demonstration with the two chefs at their new project in New York City, Mercado Little Spain. This is a massive food hall inside Hudson Yards that offers visitors all of the best flavors of Spain, with many stalls, several restaurants, and plenty of tapas and wine on offer.