In March I attended an evening of Spanish canapés at Iberica , one of my favourite London restaurants, hosted by +interporc
, a Spanish non-profit agri-food organization for Capa Blanca Spanish white pork, representing the entire industry, from production to marketing, as well as the processing industry. Spain is the 4th largest pork producer in the world, and the country's massive variety of pork products forms one of the cornerstones of the classic Mediterranean diet. We were treated to a demonstration of how to carve a cured Serrano ham into wafer-thin slices (hint: a lot harder than it looks!) and then feasted on a selection of canapés featuring Spanish pork, which included:
Jamón Serrano de Capa Blanca
Toasted bread with tomato
Gazpacho of red berries, beetroot & anchovy
Confit of cod (brandada) with olives & white grapes
Dúo of chorizos
Cured fuet (Catalan thin, cured, dry sausage) from Vic
Mini toast of asparagus, manchego, onion confit & truffle oil
Ibérica’s Serrano ham croquettes
Fried chorizo lollipops with pear aioli sauce
Chickpea purée with chorizo, pancetta & tomato salad
Creamy black rice with squid, prawns & aioli sauce
My particular favourites were the amazing asparagus and manchego toasts; the gazpacho (who knew what a fabulous idea a morsel of salty anchovy at the bottom of a shot of gazpacho could be?); and the chorizo lollipops (fried spicy pork - what finer thing could there be?), but the silky slices of plain Serrano ham were also fantastic.
Desserts included little pots of la tarta de la abuela – Dulce de leche topped with vanilla bean mousse; but my favourite was the super-unusual squares of cheesecake with shards of parmesan and dried strawberries.
A delicious way to spend an evening! #spain #pork #iberica