We’ve been hearing about Ibérico hams coming from Spain for some time now. It is a big deal because said hams were once unobtainable as they were banned from import into the US. They are the ne plus ultra of pork products. This afternoon, chef and importer José Andrés slices up the first arrivals at his restaurant Jaleo. Full details after the jump.
MEDIA ADVISORY/PHOTO OPPORTUNITY
José Andrés and Fermín USA to present the first Ibérico hams destined for the American market
Ultra-premium ham to be sliced in ceremony at Jaleo
Washington, DC — Celebrated Spanish chef José Andrés and Santiago Martín of Fermín USA will present and slice some of the first Ibérico hams destined for the American market at a press presentation on Thursday, December 6, at 3:00 pm at Jaleo. Andrés and Martín will be joined by His Excellency Carlos Westendorp, Ambassador of Spain. The ultra-premium ham, made from Spain’s fabled black pigs, has long been prized by gourmets and is now available in the United States for the first time. Fermín USA, a joint venture between The Rogers Collection, Andrés and the Martín family of Embutidos Fermín, is the exclusive importer of jamón Ibérico to the United States. Andrés’ Washington, DC-based Jaleo will be the first restaurant in the United States to serve Ibérico ham offering diners the exclusive opportunity to sample this legendary ham.
WHO: José Andrés and Santiago Martín of Fermín USA and the Ambassador of Spain Carlos Westendorp
WHAT: Presentation and slicing of the first jamón Ibérico to legally enter the United States. To be followed by a reception and tasting
WHERE: Jaleo, 480 7th Street, NW, Washington, DC
WHEN: Thursday, December 6, 2007
3:00 pm presentation and slicing
3:30 pm reception and tasting
Photo opportunity available
WHY: Jamón Ibérico, the ultra-premium ham made from Spain’s fabled black pigs, has long been prized by gourmets and is now available in the United States for the first time.
Members of the media are invited to attend.
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