This May, Brindisa, that has supplied Britain with the finest Spanish hams for the last 30 years, will introduce its new Ham School, teaching eager students the prized art of carving jamón at its Borough Market home.
With Brindisa’s carvers cutting up to twenty hams a week, the Ham School offers an exclusive opportunity for participants to try their hand at one of Spain’s most respected culinary traditions under the watchful eye of the experts to guide them.
The first half of the class will be devoted to learning about, and tasting, the different regional hams produced in Spain, with the second half giving students a chance to get hands-on with the cuchillo jamonero, the foot-long knife used to slice the meat from the leg. In Spain, of course, no occasion is complete without a glass of delicious Spanish wine and each ham of the evening will be paired with a selection of pours, mapping the diversity of the country’s wine terroirs, from Extremadura in the south west to Cataluña in the North.
Brindisa will introduce students to four different types of artisan white pig and Ibérico hams during the class, including Jamón de Teruel DOP from Aragón, cured for a minimum of 18 months, and Señorío de Montanera Jamón de Bellota 100% Ibérico DOP, made from Iberian pigs that have been fattened up on acorns to develop a complex, nutty flavour.
Following the introduction, each student will carve from a leg of Serrano ham, attempting to cut the perfect slice under the watchful eye of Brindisa’s master carver. Participants will depart with a haul of their very own hand-sliced jamón.
Founder and owner Monika Linton said, “The tradition of carving jamón requires real skill and expertise, and is an integral part of Spanish culture – from communions to weddings, there is always a leg of jamón on the table. It’s a real thrill to be able to bring the traditions of Spain’s jamonerias to London, and to introduce a new audience to the art - maybe we’ll even discover some new Master Carvers!”