by Maximiliano Portes Fernández · Almuzara · tapa blanda · ISBN 9788496416741
VAT included
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«El Jamón y su Corte» is the gastronomy guide by Maximiliano Portes Fernández, published by Almuzara in paperback (104 pages, in Spanish).
Maximiliano Portes, a veterinarian, livestock farmer and artisan producer from Jabugo, explains the world of Iberian pork: the dehesa, the montanera, the breed, salting, drying and the cellar. In the practical section he teaches how to slice ham and shoulder blade slice by slice, with utensils, and how to test and taste the piece. It closes with a decalogue for buying and making the most of a good ham.
It belongs to Almuzara's Gastronomía collection, a series of books dedicated to cooking and gastronomy.
For gastronomy enthusiasts and for anyone who wants to learn how to cut and make the most of an Iberian ham at home.
