Haute cuisine rediscovers Iberian ham in a unique workshop

As part of the efforts of the Ham Passion Tour campaign, supported by the European Union, dedicated to the promotion of Jamón Ibérico in Mexico, we held a workshop led by renowned local chef Mikel Alonso. The event, divided into two days, brought together a select audience of food and lifestyle editors, and managers and chefs from leading high-end restaurants.

Guests were welcomed at KoMa's bar with a cocktail based on Iberian ham, where a slicer gave an introduction to the world of ham, explaining the differences between the four different seals, their slicing techniques, and their nuances of flavor. After a few words of thanks from the president of ASICI, the guests were led to enjoy an exquisite six-course menu designed for the occasion, which aimed to highlight the versatility of Iberian ham as a protagonist in each dish and explain how the product can be integrated into the kitchen beyond the classic consumption in slices.

Each dish highlighted the flavors and quality of Iberian ham in combination with carefully selected local ingredients, creating a unique and memorable dining experience.