Francisco González de las Cuevas Fuentes, a master in producing jamón Ibérico (Iberian ham) from Badajoz, is the third generation of a family of professionals working with Iberian pigs and the Badajoz Dehesa, a unique pasture of grass and oak trees where the free-range Iberian pigs roam and feed on acorns.
A native of Oliva de la Frontera, a town in Badajoz, Francisco has more than 15 years’ experience of working on the dehesa and 10 years as a professional jamón Ibérico carver. He has won numerous prestigious prizes across the Iberian Peninsula for his expertise.
On his visit to Manchester, Francisco will delight the public with a presentation where he will explain the differences between the various hams from Badajoz, as well as the difference between pure jamón Ibérico and mixed meat, how the Iberian pigs are fed, quality standards, the pastures the pigs are reared on, and product labelling.
At the end of the presentation, there will be a tasting with ham from Badajoz, along with a selection of exquisite wines handpicked by the Spanish restaurant La Bandera.