Spanish Food in the 21st Century: Charcuterie & red wines from Navarra

In this class we will discover the history behind Spain’s most famous charcuteries. We will talk about its most celebrated delicacy, Ibérico ham, and why it reaches eye-popping prices. We will take a look at a ham cutting competition and “meet” the ham cutters that charge $4,000 to cut a leg of ham. We will also meet a new generation of female ham cutters from New York to Madrid, who have set out to change the male dominated "ham scene".

We will explore the origins of common and popular sayings such as “atar los perros con longanizas” or to tie dogs with cured sausages. Did you know that there was an Ibérico ham bubble that peaked in 2008 and left many banks holding legs of ham? Do you know how many ham cutters you need to have at a posh Spanish wedding?

We will talk about these products in movies, advertising and pop culture and explore the deep-rooted link between pork consumption and Christianity in Spain. There will be a tasting of Ibérico products like chorizo, jamón, sobrasada and lomo and we will make a quick salmorejo garnished with Ibérico ham.

Ibérico products and Navarra reds are a great pairing. We will taste several pairings including the perfect one of crianza with Ibérico ham.

Blanca Valencia was born in Spain and raised in Latin America. She has a Grand Diplome from Le Cordon Bleu (London). Among other places, she has developed her professional career in Books for Cooks (London), El Bulli Hotel (Seville), El Alambique cooking school (Madrid) and has worked with iconic Spanish food brands through her work for a specialty food importer (Chicago). Her classes combine cooking, history, economy and pop culture.