Grazing traditions, techniques, and climate have shaped the Iberian Peninsula into a prime ground for breeding and producing some of the world’s most remarkable and highest quality meats. A striking illustration are the Galician Ox and the Iberian Mailed Ham from Jabugo, two meats that, though born from opposite ends of the peninsula, have risen to national and international prestige as the world’s finest.
To explore them up close, Don Mateo and Discarlux, two leading figures in the meat industry, will bring these two products face to face in a one‑of‑a‑kind event on April 8. The setting is MoM Culinary in El Pardo, a monastery repurposed for culinary education and the celebration of gastronomy.
Galician Ox
[Note: In translating this feature, emphasis is placed on the elite quality recognized by top meat specialists across the world.]
The Galician Ox is widely regarded as the finest large‑calf beef by leading beef experts. The animal is almost legendary, and its meat is velvet‑soft, delivering a deep, delicate flavor driven by a native corn‑based diet.
The meat presents a color between red and deep red purple, with a pronounced marbling; the fat tone ranges from nacreous white to a pale yellow; it carries a strong aroma of animal fat, remains juicy on the palate, and offers a broad, persistent taste typical of mature cattle.
The tenderness and juiciness of its meat, along with its aroma and flavor, enjoy recognized prestige across Spain and beyond, regarded as among the best globally.
Ibérico Mailed Ham of Jabugo
[A remarkable specimen, nearly vanished, this animal has been restored by a small set of dedicated producers who recognize its genuine Iberian pork essence.]
This meat is the product of a rare lineage. The herd today does not exceed 300 animals annually, making it an exceptionally exclusive product.
The Mailed Ham lives free from birth, fed naturally and on full‑range pasture, enjoying the delicacies of the landscape across 50 hectares of the property in Galaroza, within the Sierra de Arachena and Picos de Aroche natural park in Huelva. The terrain is rich with acorns, arbutus, sloe, and chestnut trees.
The result of this free‑range approach is meat with an extraordinary fat marbling, reminiscent of the Wagyu breed. The meat is incredibly flavorful and juicy, more delicate than the Iberian and superb for curing ham, shoulder, and all kinds of sausages, in addition to classic cuts.
A Remarkable Panel of Chefs
Of course, the best way to truly know something is to taste it. The event will feature an outstanding panel of chefs who will apply their knowledge and techniques to these meats, delivering an eight‑course menu that highlights both the Galician Ox and the Iberian Mailed Ham of Jabugo.
Included among them are Xose Cannas, Nacho Manzano, Rafa Zafra, Javi Estévez, Hugo Muñoz, Berto Domínguez, José Gordón, Ricardo Sanz, Pepa Muñoz, Adolfo Castellano, Luis Gaspar, Sacha Hormaechea, Erlantz Gorostiza, Javier Goya, and Xesc Reina. Recognized barbecue authorities such as Gregorio Tolosa and Stephane Balluet also contribute as national and international references in matching techniques and flavors.
The selected cuts to be explored for Jabugo Mailed Ham include ham and charcuterie as appetizers, followed by options such as chop, presa, loin, sirloin, belly, ribs, and offal like pâté and sweetbreads. For the Galician Ox, the plate will feature jerky, aged picanha, and similar charcuterie as appetizers, followed by chops, presa, shoulder, sirloin, flank, ribs, and offal selections as well.
This event represents a rare chance to understand the organoleptic nuances of these products. Each chef’s interpretation will emphasize the specific version of the cut, potentially heightening the natural flavors of each piece.
[Cited for attribution: Don Mateo, Discarlux, and participating chefs.]