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Italy With My Son 2012 -Culatello di Zibello, The Spigarolis and Antica Corte...
Culatello di Zibello Culatello di Zibello – the words flow from the tongue as easily and sweetly as the meat itself folds onto the tongue. These are the Italian hams that all others in Italy and...
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Spanish Ham Without Borders – Linton Hopkins of Restaurant Eugene – Atlanta, GA
Why would celebrated Southern Chef Linton Hopkins be leading an Ibérico Ham slicing demo? These were my first thoughts as I stepped into the 9:00am workshop at this year’s Star Chefs ICC. Country Ham,...
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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country –...
Pure Iberian pigs feeding on acorns in the dehesa of Montanchez The eating of pork is taboo in some religious cultures, but for many others who eat animal flesh, the pig is widely considered the most...
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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country –...
Montanchez Our first destination was the small hilltop town of Montanchez, where we stopped to visit the ruins of an ancient castle perched at the pinnacle of the mountain. A plate of Jamón Iberico de...
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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country –...
The Iberian pig dominates, but they are not the only delicious animals raised on the dehesa. We had one more day of pig ahead of us, but we had to get up and out early to do it. We left Sanlucar after...
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Pursuing Porcine Perfection – Ibérico de Bellota- Part 1 – La Dehesa
While deliciousness can be found throughout the animal kingdom, no animal provokes more passion than the pig. There are many wonderful breeds of pigs, but sitting proudly at the pinnacle of porcine...
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Pursuing Porcine Perfection – Ibérico de Bellota- Part 2 – La Matanza
For the Ibérico pigs spending their last days on the idyllic dehesa during the montanesa, their time would ultimately come to an end and they would move onto the next phase of their being – the...
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Pursuing Porcine Perfection – Ibérico de Bellota- Part 4: Jamónes, Embutidos...
Master cortador Clemente Gomez teaching my son, L.J. Sconzo how to properly cut Jamón Ibérico de Bellota at the Los Pedroches booth at Madrid Fusión 2014 There is a very good reason that pork products...
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