Filipino master ‘jamon’ carvers share knife-wielding skills
I was thrilled to welcome to my home the first-ever Filipino master jamón Iberico carvers, Michael and Mark Lopez.
I was thrilled to welcome to my home the first-ever Filipino master jamón Iberico carvers, Michael and Mark Lopez.
The finest of Spanish classics such as jamón Ibérico, chorizo, Rioja and Tempranillo wines, alongside our very own homegrown adlai, coco sugar, kesong puti, Zabana and so much more, are being sold in a three-day food fair ongoing until today.
There are hams and there are hams, but the one that you should never pass up is the jamon Iberico—the jewel in Spain’s culinary crown.
It’s like playing the violin,” Michael Lopez Teves says of carving Jamon Iberico.
It still doesn’t capture the full richness of the dish we tried in Madrid, Spain, but it’s good enough to serve to family and friends.
“Go right away,” Mari de Terry urges my friend Gold and me. “Go before the ham is all finished. Usually when we serve ham, it’s gone in 30 minutes.”
For the launch of the October Spanish Tapas Festival, there were tables on two sides featuring the offerings of the six participating restaurants. Going through each one could be called
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