Attention lovers of gastronomy and Iberian ham! Salamanca is preparing to once again be the epicenter of world cuisine with the long-awaited IV International Iberian Forum. On October 30 and 31, this event promises to shake your senses and take you on a unique culinary journey.
An Event that Awakens your Senses
Imagine nine advanced live cooking workshops, six keynote lectures, two round tables and two practical workshops, all focused on the exquisite world of Iberian. This event is an explosion of flavor and knowledge about Iberian ham and other derivatives of Iberian pork.
What Can You Expect at the IV International Iberian Forum in Salamanca?
The day begins with activities in the streets of Salamanca, on Monday, October 30, the IV International Iberian Forum begins. Lectures on quality preservation and quality brands pave the way for an exciting culinary demonstration called “The New Charcuterie.”
But that's not all, the morning is filled with estrellas Michelin: Andreu Genestra, Toño Pérez y Pitu Roca, each one sharing their culinary experience. To top it off, a tasting that promises to be the perfect harmony between "Sherry wines and Iberian acorn-fed ham."
The afternoon is not far behind with conferences on "volatiloma" in Iberian ham and the grand final of the IV International Cooking Contest with Ibérico. Who will be the winner of this edition? Excitement is guaranteed!
Tuesday 31: More Flavors and Discoveries with Ibéricos
The day on Tuesday the 31st begins with a presentation on the success of the sale of Iberian ham by Enrique Tomás, followed by a masterclass on Andalusian cuisine with Iberian ham.
An exciting surprise this year is the addition of a Chinese delegation who will present how they use Iberian pork in Chinese cuisine. Also, a look at the maturation and cooking of Iberian chops.
If you resist cutting ham, get ready for Christmas with this guide on how to cut Iberian ham at home
The estrellas Michelin Don't stop shining in the afternoon with demonstrations of Cristobal Muñoz, Álvaro Salazar, María Cano, Nacho Manzano The Gastronomic Dietary and the USAL Gastronomy School project will also be presented.
The event culminates with a round table on the challenges of the internationalization of the Iberian product and two unmissable workshops: "How to work pork on the grill" and "New techniques for fresh Iberian meat."
Salamanca, Capital of the Iberian Pork
This event has a clear objective: to turn Salamanca into the world capital of Iberian ham. It is an opportunity to explore, learn and savor this culinary treasure.
Tickets will be available soon on the official website www.salamancaforoiberico.com and we invite you to follow the event on social networks using the hashtag #salamancaiberico. Get ready for a feast of flavors and knowledge! 🍖🍷📚
Iberian Pork Forum Video on Youtube
You are reluctant to cut ham, get ready for Christmas with this guide on how to cut Iberian ham at home