- Salamanca hosted the fifth edition of the International Iberian Forum, organised by Salamanca City Council and the Provincial Council, in collaboration with Gastroactitud.
- Mario Sandoval, Carolina Álvarez, Dani Carnero, Hideki Matsuhisa and David López Carreño demonstrated the versatility of Iberian ham in their presentations, ranging from traditional cuisine to the most innovative creations in haute cuisine.
- In addition, the Forum hosted the final of the 5th International Iberian Cuisine Championship.
On 1 and 2 June, the 5th International Iberian Forum brought together some of the leading Iberian producers, renowned chefs and the specialist press in Salamanca to analyse the present and future of this strategic sector.
In this fifth edition, the event has consolidated its role as a forum for reflection and dissemination regarding Iberian ham, featuring gastronomic presentations, tastings and debates on production, quality and innovation.
Demonstrations and round-table discussions at the 5th Iberian Forum
On the first day, Dani Carnero (Kaleja*. Málaga) highlighted the importance of traditional cookbooks as a source of inspiration in his cuisine; Hideki Matsuhisa (Koi Shunka*. Barcelona) demonstrated the historical integration of pork into Japanese cuisine; and David López Carreño (Local de Ensayo, Murcia) explored the parallels between Iberian pork and the Chato Murciano breed, also highlighting its potential in pastry-making. For her part, the director of the Guijuelo Designation of Origin, Teresa Rodríguez Vida, defended the role of quality labels as a guarantee for the consumer.
The programme continued with a round-table discussion in which producers and industry representatives analysed the future challenges facing Iberian ham, particularly the regulation and promotion of 100% acorn-fed Iberian ham. Mario Sandoval (Coque**, Madrid) surprised the audience with new culinary uses for the bone and fat of Iberian ham; Carolina Álvarez (Flores Raras**, Valencia) championed haute cuisine based on stews and traditional products; and Luis Baselga and Massimiliano Delle Vedove, from the Smoked Room team, brought the day to a close with a demonstration of pairings that highlighted the versatility of Iberian ham.
The second day of the Forum began with a presentation by Gonzalo Sendín and Jesús Colorado (El Mesón de Gonzalo, Salamanca), showcasing various gastronomic uses of Iberian ham based on a philosophy of using every part of the animal; researcher Nuria Marcos (Pontifical University of Salamanca) analysed the challenges of branding in the Iberian sector, advocating differentiation through brand identity and the consumer experience; Juanma Salgado, Carolina Soto and Joaquín García (Dromo, Badajoz) demonstrated how to integrate Iberian ham into contemporary dishes capable of enhancing traditional products; meanwhile, Aurelio Morales (Level Cook, Madrid) presented ready-to-cook solutions for retail and the hospitality sector, highlighting the importance of combining operational efficiency with culinary quality; pastry chef Ricardo Vélez (Moulin Chocolat, Madrid) explained the development of his famous palm-shaped pastry made with Iberian lard, an example of innovation applied to pastry-making; Marga Coll (Miceli, Mallorca) championed the cultural and gastronomic value of the Mallorcan black pig and the importance of preserving the traditions linked to its production.
Juan Vicente Olmos (Campus del Jamón Monte Nevado) analysed the scientific causes of the sweet notes present in some hams, whilst a round-table discussion involving industry professionals (5JOTAS, Castro y González, BEHER, Remedios Sánchez, Arturo Sánchez, ASICI, Jamones Blázquez) addressed the commercial, regulatory and future challenges facing the Iberian ham sector.
5th International Iberian Cuisine Competition
Javier Fuentes from the restaurant El Torreón Ibérico (Salamanca) has been named the winner of the 5th International Iberian Cuisine Competition, which took place on the first day of the 5th International Iberian Forum. His dish, “Iberian pork à la Royal”, won over the jury with its technical excellence and balanced flavours. The prize, worth €5,000, was presented by the Mayor of Salamanca, Mr Carlos García Carbayo.
The second prize, worth €2,000, went to Juan García Domínguez and his “cerdo al barro” (clay-baked pork), from the Dólar restaurant in Vitoria, and was presented by the President of the Provincial Council of Salamanca, Mr Javier Iglesias.
Source: INTERNATIONAL IBÉRICO FORUM