The realm of Iberian ham unfolds in a spectrum of dishes that stretch beyond the familiar slices. Dishes like egg yolk and pepitoria enriched with ham, or croquettes that pair octopus with ham, showcase the ingredient’s adaptability, while a dish of maple mascarpone with Genoese influences and a touch of ham highlights how fat, cream, and sweetness can harmonize in unexpected ways. This versatility sits at the heart of Iberian ham’s appeal in gourmet kitchens across Europe and beyond.
Cacing Madrid will host a notable culinary gathering this Tuesday, featuring chefs Miguel Ángel de la Cruz from La Botica de Matapozuelos (Valladolid), Margaux Baju of Poliche in Paris, and German Christian Sturm-Willms. The event explores culinary possibilities beyond the standard presentation of freshly carved Iberian ham, a session organized by the Iberian Pig Interprofessional and supported by the European Union. The aim is to illuminate the breadth of textures and techniques that bring out the best in this prized product.
Details from De la Cruz point to how Iberian ham can transform simple components into layered experiences. He highlights mushroom preparations that pair free-range egg yolk and pepitoria with ham, served alongside ham bread and Castilian soup pastry enriched with ham. The concept is to reveal how the ham can elevate both savory and pastry applications, unlocking a range of flavor profiles in the same dish.
Baju’s approach centers on delicate shavings of Iberian pork cheek confit, complemented by black garlic and Iberian ham butter. She also presents a Genoese dessert where ham fat mingles with creamy maple mascarpone, boiled quince, and buckwheat crumble, illustrating how the ingredient can weave into dessert textures without losing its character. Sturm-Willms proposes a croquette that fuses octopus with ham and a miso and Iberian oil broth to create a harmony of sea, land, and umami notes, underscoring the ham’s capacity to anchor complex flavor matrices.
The overarching message of the campaign positions Iberian hams from Spain as ambassadors to the world, celebrated for excellence and their universal culinary potential. The host notes that the ham enables full usage of the product in the kitchen, from delicate sliced portions to butter and even as a bone component that adds depth to broths and stews. Each chef articulates how the ham’s texture and depth can influence a final dish, turning simple preparations into memorable experiences for diners.
Margaux Baju describes the ham as durable and robust, a finishing element that can elevate any meal into a sensory memory. Christian Sturm-Willms agrees, calling Iberian ham a jewel of Spanish gastronomy whose quality makes it a regular feature in his repertoire. The ingredient’s versatility and its ability to impart a distinctive signature to diverse cuisines are emphasized as key strengths in contemporary culinary practice.
Past editions of this initiative have taken place in Paris, Hamburg, and Mexico City, where participating chefs explore varied uses of ham across different culinary traditions. In each setting, the emphasis remains on showcasing how Iberian ham can cross borders and be woven into a broad array of dishes, from rustic staples to refined, haute cuisine. The conversation around these events continues to fuel interest in the product and invites chefs worldwide to experiment with new textures, pairings, and storytelling through food.