The art and flavour of Iberian Ham
London, 31 January 2025 – Iberian Ham, the world’s most celebrated cured ham, takes centre stage as a culinary masterpiece and symbol of European gastronomy. Renowned chef Omar Allibhoy, founder of Tapas Revolution, brings this exquisite product to the British audiences, highlighting why it’s unparalleled in haute cuisine and a true reflection of the heritage of its place of origin.
“Iberian Ham is not just a product: it’s a treasure crafted through the perfect harmony of nature, tradition, and time”, says Allibhoy. “From the unique Iberian pig breed and their acorn-rich diet to the meticulous curing process that can last up to four years, every aspect of its production contributes to its exceptional quality”.
Iberian Ham offers a sensory experience unlike any other. Visually, it captivates with its deep red hue and intricate white marbling, a hallmark of its exceptional fat content. The aroma is a complex bouquet of toasted aromas and aged meat. On the palate, the ham’s buttery texture melts effortlessly, releasing layers of flavour: delicate sweetness, rich toasted undertones, and a lingering umami finish.
“Every slice tells a story”, Allibhoy explains. “Let it come to room temperature, melt on your tongue, and savour the flavours. It’s pure gastronomic joy that turns even the simplest dish into a gourmet experience”.
While Iberian Ham shines on its own, its versatility in both traditional and modern cuisine is unmatched. From classic pairings like crusty bread with tomato and fresh figs to contemporary dishes such as scrambled eggs with truffle or croquetas filled with Iberian bits, the ham elevates every bite. “The secret is to let Iberian Ham be the star while enhancing it with complementary flavours”, says Allibhoy.
Iberian Ham is not only a culinary masterpiece but also acultural icon and a testament to sustainable food production. The pigs’ free-range lifestyle in the dehesa – Iberian Peninsula holm oak ecosystem– supports biodiversity while preserving rural landscapes. “It’s a perfect example of how traditional food production can coexist with nature and positively impact local communities”, Allibhoy adds.
For British consumers exploring Iberian Ham for the first time, Allibhoy offers advice: “Take your time. Appreciate the marbling, inhale its aroma, and let each slice melt naturally on your tongue. British food lovers have a sophisticated palate, and I’m honoured to introduce them to such an exceptional product that embodies centuries of tradition”, he shares.
Omar Allibhoy serves as the ambassador for “Awaken Your Ibérico Sense”, a three-year campaign launched by the Interprofessional Association of Iberian Pig (ASICI) with support from the European Union. This initiative seeks to raise awareness of Iberian Ham in the UK, positioning it as a gourmet staple and cultural symbol of the Iberian Peninsula.
The campaign aims to captivate British audiences with the exceptional qualities of Iberian Ham while fostering an appreciation for its rich heritage. Through activities such as chef training, collaborations with influencers, and multi-sensory tasting experiences, “Awaken Your Ibérico Sense” aspires to highlight Iberian Ham as a unique culinary treasure that embodies tradition, sustainability, and craftsmanship.
“Iberian Ham is more than food: it’s a celebration of heritage, sustainability, and flavour that deserves a place on every table”, Allibhoy concludes.
Wild Mushrooms & Iberian Ham on Toast by Omar Allibhoy
(Ready in 20 minutes)
This simple tapa brings together the earthiness of wild mushrooms with the nutty, rich flavours of Iberian Ham. It’s a dish I love to serve when friends pop round, and it never fails to impress. The key is to use the best ingredients you can find – proper wild mushrooms, quality bread, and of course, beautiful Iberian Ham.
Ingredients:
– 200g mixed wild mushrooms (any of your choice)
– 100g Iberian Ham, thinly sliced
– 4 thick slices of rustic sourdough bread
– 3 garlic cloves (2 for cooking, 1 for rubbing bread)
– 2 tablespoons extra virgin olive oil
– Fresh thyme leaves
– Black pepper to taste
– Splash of white wine
– Pinch of sea salt (go easy – the Iberian Ham is already salty)
Method:
Start by toasting your bread and rubbing it with a halved garlic clove – this simple step makes all the difference. While the bread is still warm, give it a generous drizzle of your best olive oil.
In a hot pan, sauté finely chopped garlic in olive oil for 30 seconds, then add your mushrooms and thyme. Let them cook until golden and slightly crispy – don’t rush this part, as this is where all the flavour develops. Season with salt and pepper and finish splash of white wine will help deglaze the pan and add a lovely depth to the mushrooms.
Pile them onto your prepared toast and top with torn pieces of room-temperature Iberian Ham. Finish with a final drizzle of olive oil and some fresh thyme leaves. Serve immediately while the mushrooms are hot and the bread is crispy.