Mon, Dec. 4th, 2017 at 5:30pm: “Jamon Iberico de Bellota with Chef Dani Chavez”


Jamon Iberico de Bellota with Chef Dani Chavez

Monday, December  4th, 2017
5:30 PM – 7:15 PM

NEW Bouley Test Kitchen
31 West 21st St, NYC

$129 + Tax & Admin

Out of stock


Jamon Iberico, cured black Iberian ham is a 3.5 year process to make and is one of Spain’s great delicacies, difficult to source and enjoy outside the country – even in New York City. Bouley Executive Chef in charge of research and development (and formerly of El Bulli) Dani Chavez, lets you experience the rare opportunity to slice, serve and taste this cured, gourmet luxury. In the words of Chef Dani, “Iberico ham is the Spanish Kobe Beef”. Native only to Spain, specifically the woods of Andalucia and Extremadura, every Iberico pig is free-range, registered and monthly analyze by the government. Start your week off with a little taste of this salty delicacy.


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