On December 10, the jamón experts from Spain’s top producers, Fermin and Cinco Jotas will join Chef Andrés to explore how the life and diet of the Ibérico pig yields exceptionally delicious cured ham and meats. Guests will come to understand and taste the difference between different types of Spanish cured meats, (Jamón Ibérico de Bellota, salchichon and lomo), learn how to clean and carve a leg of jamón from a master cortador, and sample fresh cuts of Ibérico pig straight from Bazaar Meat’s wood burning grills and ovens.
The evening’s menu will feature a selection of cured and fresh meats including Jamón Ibérico de Bellota, Secreto and Cochinillo suckling pig, along with curated beverages.
Tickets are $95 plus taxes and fees per person. Includes curated beverages.