D.O. Priorat

D.O. Priorat is a small mountainous region in the province of Tarragona bounded on the north by the massif of the Sierra de Montsant west the Sierra de La Figuera, East sierra Mollo and south the territory is opened following the course of Siurana river whose waters and its tributaries irrigate the area.D.O. Priorat
With an area of nearly 2000 hectares devoted to growing grapes includes 9 municipalities.
We can indicate as the cradle of O.D. La Cartuja de Scala Dei, in which, the Carthusian monks introduced the cultivation of the vine and winemaking techniques brought from France in the twelfth century.
For nearly 1,000 years ago nine villages have grown between the slopes of slate at the foot of the Montsant. Its inhabitants have managed to model the earth with margins.
Phytosanitary pests and the industrial revolution made lot of vineyards were lost and remain in minimum acreage being which has lasted until now
The slate floor and the complex topography with steep slopes causes sometimes need to build terraces for growing grapes, creating peculiar landscape is found in the Priorat
The climatic conditions of the area are marked by a large daily temperature range, which can sometimes be 25 degrees. As for the rain, it would be around 400 and 600 liters per year.
These hard soils and dry weather causes the strain get very little development, which facilitates low incidence of disease in the plant.
A highlight also that the O.D. Priorat is recognized member of the Research Centre for Study and Valorisation of Mountain Viticulture (CERVIM), features that meet the O.D. CERVIM member are: mountainous terrain with little mechanization; small vineyards, sometimes fragmented and often organized in terraces; agricultural companies with acreage contained; high need for modernization of crops and ultimately economic investments, the existence of adverse weather conditions.
The varieties recommended and authorized in the Priorat are:
Recommended red grape varieties: Grenache, Carignan
Red grape authorized varieties: grenache hairy, tempranillo, picapoll negre, cabernet sauvignon, cabernet franc, pinot noir, syrah merlot
White varieties: Grenache, Macabeo, Pedro Ximenez, chenin blanc, muscat of Alexandria, Moscatel de Grano Menudo, blanquilla, picapoll i blanc viognier.
Garnacha and Mazuelo, stars of a select range of varieties
The varieties grown in Priorat are red, with Mazuelo and Garnacha as most outstanding native varieties.

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D.O. Cava

The background of the O.D. Cava date back to 1959 when Trading Standards Wine Espumosos and gasifieddos and where the word cava is named first settled. In 1972 it constitutes the O.D. delimited only to the area of Penedes in Catalonia. A unique feature of this O.D. It is not confined to a specific geographical region, but is present in 10 Spanish provinces over 7 regions and 159 municipalities benefiting from this designation are divided between Barcelona, Tarragona, Lleida, Girona, Alava, La Rioja, Zaragoza, Valencia, Navarra and Badajoz. These municipalities are the only ones with legal capacity to produce sparkling wine and named as cava.D.O. Cava
The origin of Cava is produced in the mid-nineteenth century, when the process of second fermentation in the bottle could be controlled. In 1872, they are produced in Sant Sadurní d’Anoia the first bottles of Cava and the town becomes the main capital of Cava.
The cultivation of the vine extends from the Mediterranean coast to the highest areas, about 800 m. altitude. But it is in the area at an altitude of 200 to 300 m., Where the largest vineyard area is located.
The climate is Mediterranean, bright and sunny, mild winters and summers not excessively hot, with moderate rainfall, ideal for growing grape varieties with which we cava.
The manufacturing process has maximun quality standards. From harvesting grapes, transportation to the winery, pressing, obtaining wort etc. Report each variety to be included in the cava is vinified separately to further determine the proportion of the mixture of wine.
Cavas are classified according to their sugar content, from brut to sweet through the Extra brut, brut, Extra Dry, Dry, Semi Dry.
The cava should be served between 5 and 8 degrees, always cooled in a refrigerator or bowl with water and ice and never in freezer. It is served in fine glass and transparent glass, never in wide glass.
As for the maturation time are young cavas, reserves and gran reserva. Finally we should also mention the rose cava following the same production method, but uses red varieties in its production.

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D.O. Valdepeñas

Valdepeñas Designation of Origin is responsible for protecting and defending the wines produced in their area of influence and gave them a quality standards in the development, production and marketing bottling. Its objectives include the protection of the cultivation process, control and traceability raw material and production and bottling process.D.O. Valdepeñas
The geographical boundaries of the production area of the DO Valdepeñas is located in the La Mancha plain north, fields of Montiel east, the Calatrava west and Sierra Morena south, and is traversed by the Jabalón river from east to west .
As for the municipalities that are included in the area lde O.D. we find Valdepeñas, Alcubillas, Moral de Calatrava, San Carlos del Valle, Santa Cruz de Mudela, Torrenueva, Torre de Juan Abad, Granátula de Calatrava, Alhambra and Montiel.
Given the extreme weather conditions with temperatures low rainfall in the area, almost more than 2500 hours of sunlight per year, and ground conditions make wines under the protection of the O.D. Valdepeñas have a unique personality. The soils are poor in organic matter and low fertility, which is good for growing grapes.
Among the varieties of grape are accepted for white grapes:
Airen. clean and bright wine pale straw yellow, sometimes with a tone. Good intensity with fruit tones reminiscent of apple or banana. We found hints of wild flowers. In mouth they are dry

Maccabee. For the creation of still wines. Y or sparkling
Chardonnay. It produces very fine very apt to ferment in barrels and structure bodied wines.
Sauvignon Blanc. very fine, without reaching the fineness of Chardonnay wines. Very aromatic wines are ideal to develop a not very alcoholic product.
Moscatel de Grano Menudo. It produces wines with great aroma, allows mixing with less aromatic wines.
Among the red varieties found
Tempranillo. It is the most suitable for wines of high quality variety. In turn, also it used in young and even rose wines. This is undoubtedly the star variety of the O.D.
Garnacha. Ideal for making young wines and even pink, it not usually grape that is dedicated to making aged wine.
Cabernet Sauvignon. Variety for wines. Wines of intense color and penetrating aroma of violets and go.
Merlot. They are wines of great quality to be mixed with other varieties, especially Cabernet Sauvignon and Tempranillo (Cencibel).
Syrah. Variety is giving great results. dense wines balanced and long life
With all these varieties, the O.D. young white wines, Crianza, barrels, sparkling, pink, young red wines, Crianza, barrels, sparkling, reserves and large reserves, semi-dry, semisweet and sweet occur.

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D.O. La Mancha

D.O. La Mancha dates from 1932, making it one of the oldest in Spain, occupies a land demarcation that includes Albacete, Ciudad Real, Cuenca and Toledo, and includes 182 municipalities.
La Mancha has a flat ground, its vineyards high altitudes between 600m and 800m for the most part. Dryness, with more than 3000 hours of sunshine per year, is another of its most striking characteristics, also is a dry climate with low rainfall and high temperature range.DO La Mancha
Possibly vineyards are cultivated in this area since Roman times, we find references to its production since the reconquest and even later until the wine from La Mancha quoted in Don Quixote. However it is from 1940, with the work of cooperatives and private winemakers when wine production of this region begins to be considered
As in the case of other O.D., both the quantity of wine growers and the number of wineries make this industry one of the engines of the economy of the area, as well as being rooted in society as part of popular culture.
Among the grape varieties, we are:
White varieties: Airen, Viura or Macabeo, Chardonnay, Sauvignon Blanc, Verdejo, Moscatel de Grano Menudo, Riesling, Parellada, Viognier, Gewürztraminer, Torrontés and Pedro Ximenez

Red varieties: Cencibel or Tempranillo, Garnacha, Moravia, Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Monastrell, Bobal, Graciano, Cabernet Franc, Malbec, Pinot Noir and Mencia.
And so, among the wines it produced O.D. we have:
Young wines: They are wines produced in the same wine year in which labeled. They are made controlling fermentation temperature to better maintain their aromas. They must be consumed in a period not exceeding nine months after their preparation.
Traditional wines: whose natural life is comparable to any other wine aging, although its conservation has been carried in tanks or vats. This section naturally sweet white wines are also included.
Wines aged in oak barrels: whose production is equal to that of young or traditional wines, but with a minimum time in oak barrels 60 days.
Crianza: Wine raising the minimum period of aging red wines will be 24 months, of which at least six have been in wooden barrels. For white with a minimum aging period of 18 months, of which at least six will have been in oak barrels.
Reserve wines, wine reserve for the minimum period of aging red wines will be 36 months, of which at least 12 have been in oak barrels. For white with a minimum aging period of 24 months, of which at least six will have been in oak barrels.
Gran Reserva wines, reserve wine for the minimum period of aging in red will be 60 months, of which at least 18 have been in oak barrels. For white with a minimum aging period of 48 months, of which at least six will have been in oak barrels.
Sparkling wines, may be white and pink. The base wine used must have the characteristics such as Young or traditional wines.

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D.O. Yecla

D.O. Yecla occupies the region that has been linked to growing vines and making wines for a long time and that has left a deep imprint on their environment, landscape, and custom and culture of the people.DOP Yecla
Unlike other O.D. Designation of Origin is formed only with the lands of the municipality of Yecla, in the northeast of the Region of Murcia, in southeastern Spain.
Their wines are protected under the protection of the O.D. from the year 1975. At this time, thanks to the tireless work of little private producers and wine cooperatives, begins to develop high-quality red wines
D.O. exports almost all of its production for consumption outside of Spain and is present in over 40 countries around the world.
There are a few grape varieties accepted in O.D. including the main variety Monastrell such as: tempranillo, Cabernet Sauvignon, Syrah, Merlot, Grenache dyer, Grenache and Petit Verdot. As for White is authorized: Macabeo, Airen, Sauvignon blanc, Chardonnay, Merseguera, Malvasia and Moscatel de Grano Menudo
As wine varieties have made:
White wine: There are floral and fruity wines, gold, light, yellow and persistent with good acidity
Rose wine: They are wines made from the Monastrell variety, fruity pink with purple hues fresh and balanced.
Red wine: The base of red wine is the variety Monastrell, alone or with other authorized. These are wines cherry color, intense, warm and balanced
Liquor Wine: These are red wines made from Monastrell, are made with added vinous in their fermentation, which makes remaining halfway transformation of sugar to alcohol. The palate is unctuous, tasty and very long finish.
Yecla is a transition zone between the plateau and the Mediterranean, the most important from the point of view orographic feature of this area is the remarkable altitude of the plateau, from which protrude many mountain ranges. The vineyards are located at altitudes ranging between 535 and 800 meters above sea level. The soils of the area in general are of type Climate of Yecla is halfway between the Mediterranean and continental. With long, cold winters and hot summers. The temperature is characterized by a high thermal oscillation (20 ° C), allowing an excellent ripening.

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D.O. Alicante

The Regulatory Council of the Protected Designation of Origin Alicante was created in 1957 to manage the O.D. which it had been recognized years earlier. Its functions include the promotion of the same certification and wine culture of Alicante.DOP Alicante
The Regulatory Council of the PDO Alicante is part of the Spanish Conference of Regulatory Wine Councils, to boost the quality of Spanish wines, authenticity thereof, and the defense of all producers.
Soils covering the PDO are optimal for growing grapes, and its features are sandy-loam, sandy, and are therefore particularly suitable texture. These soils with high porosity and permeability, which facilitate drainage and prevent water retention.
Among the grape varieties are permitted:
Monastrell: In the region further south, the best representative of the history and ground adaptation is the Monastrell whose cultivation accounts for 75% of total grape production. This grape wines offers deep violet, with a high phenolic load and high percentages of resveratrol
Muscat of Alexandria: The Muscat of Alexandria is a variety used for both wine as table grapes or for the production of raisins. Its organoleptic value is immense, emphasizing its aromatic power, versatility to produce wines from whites to sparkling, through a wide range of liqueur wines.
Garnacha: The variety that more fame has given Alicante area wines as “color” is the Garnacha Tintorera. It is a unique variety whose interior and skins are the same color, which makes a variety claimed to color, a characteristic difference and all wines.
Within the DOP Alicante find all kinds of wines, such as white, The main targets in this area are the muscat of Alexandria of the Marina Alta. The wines have very pale and clean tones, with its characteristic aromas of white flowers: orange blossom, jasmine, lily … and mouth are light, persistent and with good acidity, perfect to have a wide pairing.
Among the highlights red Monastrell wine, a wine of medium or high layer, with aromas of blackberries, plums, cherries. Intense nose and mouth. With great body and hints of Mediterranean forest and some mineral. A great experience and a wine definitely different.
It pink that comes from Monastrell, usually intense, very pink pink If you come from other mixtures with other red varieties get lighter wines Sweet wines: Land of good production of sweet wines ideal to enjoy a wide Mediterranean cuisine.
Fortified wines: Both red and white, called mistelas, if targets are intense and reds are balanced
Fondillón of Alicante: This is a unique wine tasting, intense and powerful with long aftertaste, complex nose

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D.O. Valencia

The Regulatory Council of the DO Wines of Valencia’s main objective is to guarantee the origin and quality of wines under his cloak, control production, promote and disseminate wines and promote its image of quality and consumption.DOP Valencia
From the time of the Phoenicians is traces of wine production in the area now covered. And over the centuries the production activity has increased dramatically.
DO Valencia brings together some 90 wineries operate their vineyards in 4 subzones. Given the breadth of the DO and its coexistence with other DO in the same province, we can say without doubt that the wine culture is deeply rooted in the province, both in the local economy in many locations, and its contribution to GDP from the province.
The four sub-areas in which the DO is divided are:
Alto Turia: Located in the region of Los Serranos, is a mountainous area where the vineyard is grown at altitudes ranging from 700 to 1000 m. It provides a bright, fresh, fruity and aromatic white wines with an alcohol content of 10 to 11 °.
Valentino: Located in the region of La Hoya de Buñol and part of the region of Camp del Turia, is the largest sub-area and which has greater variety of wines due to the variation of soils and climates. the vineyards at altitudes ranging from 250 to 800 m is grown. Produced wines are light, fruity and aromatic white graduation between 10.5 and 12 and soft, round of 11 to 13º reds. It also produces, from Pedro Ximenez grapes, dark rancid wines with high alcohol content.
Moscatel de Valencia is located in the central part of the province of Valencia, overlapped with the subzone Valentino. Moscatel Romano grape variety is grown, obtaining naturally high in sugar musts. Processing methods are aimed at obtaining a liqueur wine with a minimum alcohol content of 15 degrees. It is also used in the production of dry wines and sweet muscat, Sparkling wines of great prestige, as well as to enhance the aromas of muscatel in other white wines.
Clariano is located in the region of La Vall d’Albaida and part of La Costera. The terrain is steep and hilly, with altitudes ranging from 400 to 700 m. The wines produced are aromatic light white, straw-colored and 11 to 12 and red ruby color, nose francs, extensive aroma, tasty in mouth and graduation from 12 to 13º
As for the grapes allowed for the production of wine in the PDO we are among the reds: Tempranillo, Monastrell, Bobal, Tintorera, Garnacha, Cabernet Sauvignon, Merlot, Bonicaire, Syrah, Pinot Noir, Cabernet Franc, Forcallat, Garnacha, Graciano , Malbec, Mando, Marselan, Mencia, Mazuelo, Petit Verdot, Muscat Hamburg and Mourvedre. While among white: Merseguera, Malvasia, Muscat of Alexandria, Planta Nova, Macabeo, Tortosi, Planta Fina De Pedralba, Pedro Ximenez, Verdil, Chardonnay, Riesling, Gewurztraminer, Sauvignon Blanc, Semillon Blanc, Moscatel de Grano Menudo, Verdejo and Viognier.

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D.O. Utiel-Requena

D.O. Utiel-Requena, located within the province of Valencia, is a vast region dedicated almost exclusively to the cultivation of the vineyard. The name of the D.O responds to the two largest populations, but consists of a total of nine municipalities: Caudete, Camporrobles, Fuenterrobles, Requena, Siete Aguas, Sinarcas, Utiel, Venta del Moro and Villargordo del Cabriel. Employing 7,000 families in more than one hundred wineriesDO Utiel-Requena
In this region they are being producing wines for over 2500 years, and so certify different archaeological findings
The surface shows common climatic features, besides forming a plateau 45 kilometers in diameter, almost circular perimeter and over 1,800 square kilometers, with an average altitude above sea level of 700 meters.
D.O’s climate is typically continental, with temperatures favor the cultivation of the vine. Winters are cold and long; in spring some night frosts and summer and fall seasons are usually short.
The vineyard census area exceeds 40,000 hectares. Since the region is bathed by two distinct basins, the river Magro and Caballero in the D.O.P. Utiel-Requena we can find soils of different characteristics, and so we find alluvial soils in the vicinity of the river Magro and soil arcilllosos Caballero river environment.
80% of the plantations are of the variety Bobal, an almost exclusive grape D.O Utiel-Requena and increasingly valued.
Utiel-Requena is a region mostly of red and rose wines, obtained from the red varieties. In recent years, the cavas are also becoming a big role, so it is expanding the planting of white varieties. Protected are grapes:
Red: Bobal, Tempranillo, Garnacha, Cabernet Sauvignon, Merlot, Syrah and Pinot Noir and White: Macabeo, Planta Nova Tardana or, Chardonnay and Sauvignon Blanc.
Regarding the Regulatory Council, it is the organism that certifies the ability of wineries to protect the quality of the wines produced in this region and also promotes them. Its mission is to protect the authenticity of the cultivation process, control the source of raw material and monitor the process of production and bottling from the Council different promotional activities for Utiel-Requena wines such as participation in tastings, fairs, presentations, managed etc.
The headquarters of the Regulatory Council is in the Bodega Redonda, an original 1891 building designed by an engineer, a disciple of Gustave Eiffel. The current part went to the offices and authentic cellar was fitted Museum of Vine and Wine.

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Bobal, a mediterranean grape

Bobal grape is a variety of red grape that is grown mainly in the south-east of the Iberian Peninsula, in Valencia, Cuenca and Albacete and especially under the O.D. Utiel-Requena, Valencia and Manchuelas. Although its presence is already known since the fourteenth century on the Mediterranean coast during this time it has been up to be stated in the above regions.Bobal
It is a highly resistant to weather and because the average size of the clusters, very productive inclement very productive strain.
The grains are round, medium and large amount of juice and therefore with high productivity.
For some time now, and from the OD of Requena-Utiel where it reaches more than 80% of the area planted, it is betting heavily on this variety, which has gone from being valued by the amount of anthocyanins, for the export of bulk cargo, or grass to mix wine with Airen, to become noble variety of the Denomination of Origin and differentiated, genuine and revolutionary product for the production of bottled premium wines, which breaks the Spanish varietal uniformity.
The plant gives wines bobal pretty aroma, intense dark cherry color with violet hues, intense aromas with herbaceous, fruity tones, spicy and relatively high acidity. It is a rough wine with lots of tannins.
It is being used especially for creating rosé wines and young red wines, with good acidity and fruity. But its great potential, is on guard wines because of its body and structure, but needs a good maturity and better medium or small clusters, for guard wines with fine tannins. Because of its unique and difficult character, since it does not always behave in the same way, the best wines are the fruit of a very precise level work next vintage and aging in oak barrels. A job that is already producing successful by oenologists and wineries of these areas.
Bobal variety is also known as Balau, blauro benicarlo, Boal, bobal noir, boobies, carignan d’Espagne, carignan d’Espagne to racquetball, carignan anglais, espagnol Korean, Folle Blanche du Minervois, Moravian pauper, Provechón, rageno, rajeno , requena, requenera, Requeno, terret d’Espagne, ink Madrid, tinto de Requena, red of Zurra, silly Zurra, Valencia, Valencia ink, Valencian red, Vinate, Vinate red and vinater.

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XXX Salon of Gourmets

From April 4 to today it is being held in Madrid at the IFEMA the XXX Salon de Gourmets International Fair of Quality Food and Beverage. This year the guest autonomous community has been Andalusia, being welcomed 21 companies at the institutional pavilion, and thus highlights the quality of Andalusian products, with 64 denominations of quality products ranging from organic wines and vinegars, jams, meat products without additives, discounted wines and hams, seafood for example. For the Andalusian presence is complete, in addition to these companies, Salon de Gourmets IFEMA take great exponents of Andalusian cuisine and pastries such as Xanty Elias (one Michelin star) or Rafael CharqueroSalón Gourmet
The Salon of Gourmets plus features the exhibition, Roundtables, Award ceremony of the 40th anniversary magazine Gourmets, Award ceremony of the 30th anniversary of the Salon, Championship Spain Tapas, Wine Tunnel, Spain Championship Sommeliers Glorioso, Contest ham cutters DO Dehesa de Extremadura, Business Center, oyster openers Contest, Championship of the best cheeses from Spain, Show cooking, best cheeseboard Championship, Tasting Room.
Remarkable, because so does the organization, an activity that has been called the Workshop of the Senses, a space designed to approximate the national and international gastronomic culture to the public space. Designed to introduce visitors the pleasure of gourmet, wine samples, bread, craft beer, olive oil, cheese, vegetables, fruit, world cuisines.
Spain is one of the reference countries in world cuisine, a position that, as recalled yesterday chefs at the Salon de Gourmets 2016, celebrating 30th anniversary, owes much to a meeting 40 years ago. This meeting took place in December 1976 and brought together chefs Juan Mari Arzak (3 stars Michelin), Pedro Subijana (3 stars Michelin) and Nestor Lujan (food critic), major representatives of French cuisine as Paul Bocuse (3 stars Michelin) or Raymond Oliver and fans of good food, in order to discuss the situation of Spanish cuisine. Arzak and Subijana have told us, how then began the collaborative relationship between the cooks. “Until then there was no such relationship and, if tripped set, the better. We overcame that, we started to work together, we look for old recipes that were lost, we did well that already existed and decided to break corsets and do new things, “said Subijana
The Salon of Gourmets met last year to about 1,500 exhibitors, about 35,000 products and over 80,000 visitors. Gourmets Salon is one of the best showcases for the internationalization of Spanish food and dissemination of the country’s gastronomy.

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Pork cheeks in red wine and strawberry jam

The Cheek is a cut of meat in the pork and beef, sometimes even ox, from the masseter muscles. It corresponds to the fatty parts that are located on both sides of the face. The word comes from carriage.
The pork cheeks are chunks of juicy, marbled meat, are cuddly and flavorful pieces.
Carrilleras al vino tinto y mermelada de fresa
The cheek is a meat that require long cooking, but treating it with a little love and little hurry gives us a mellow, very flavorful and most tender meat accompanied by a good sauce becomes a delicious dish worthy of both a table party like a daily menu. Besides that time it is relative, because with the pressure cooker can be prepared in just over half an hour.
Let’s cook a very simple while rich and tasty recipe. It is pork cheeks in red wine and strawberry jam. It is a traditional dish of Spanish cuisine, for people who like to eat well and enjoy a unique dish.
It is important that the wine is of quality as it is one of the main ingredient in the recipe. If we add a wine of poor quality will be noted in the stew.

Ingredients for 4 people:

  • 8 pork cheeks (preferably Iberian pork)
  • 3 tablespoons strawberry jam
  • 2 cloves garlic
  • 1 onion
  • 1/2 liter of red wine
  • Olive oil
  • Salt and pepper
  • Flour

Preparation:
Firstly if the butcher has not done, thoroughly clean the cheek of excess fat and / or ribs, then we add salt and pepper and flour.
In a skillet or on the bottom of the pressure cooker with a little hot oil doramos the cheek floured later removed. Effect is carme seal to retain all their juices in the back cooking
Once we have removed gold, cheek, cut the onion into small pieces and in the same pan or bottom of the pressure cooker where we fried the cheek, fry onions with the garlic to soften.
Once I made the sauce, add together with the cheek, jam and wine to the pressure cooker and cook for 20 minutes over medium heat.
Open when the pan is cool, remove the cheeks and reduce the broth if you have been very liquid again putting the fire.
You can fillet the cheek or whole serving, they are not too large pieces and can be served whole without problems. Cover with the sauce and enjoy this delicious stew.

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VII Contest of Iberian ham cutters of Comunidad Valenciana

On November 9 was held at the SH Valencia Palace hotel the VII Contest of Iberian ham cutters of Comunidad Valenciana valid for the Championship of Spain of Iberian ham cutters. As usual in recent years, the organization was given by Lazaro Fernandez Deli in the field of all its activities and had the sponsorship of Banco Santander, Air Nostrum, SH Hotels, Afinox. The aim of the competition was to reward professional cutter showing greater skill, style and creativity when it comes to cut a ham.
Tarjeta Concurso
The number of participants was 6 ham cutters, can participate in the competition were all professionals fulfilling its role in branch establishments .The responsibility for the final selection of the 6 cutters went to the organization.
Although the competition began at 18: 00h, the cutters must be present at least one and a half hours before the start. Each participant provided an assigned by lottery ham, hams that had been previously selected by the organization, about the same weight and the same leg. The cutters should bring the necessary utensils for cutting the ham.
Participants had to submit a tender for evaluation by the jury five-course, an artistic dish, a plate of100g, a plate of the “maza”, one of the “contramaza” and a third of the “punta”. In addition, the jury valued the righteousness in cutting the ham in its different stages.
At 18.00, all six participants, Ximo Tormo Prieto (Valencia), José Antonio Martínez (Murcia), Lorenzo del Río Blanco (Madrid), Aníbal Falco Morales (Salamanca), Emilio Rubio Torralbo (Villanueva de Córdoba) y Antonio Rodríguez Baena (Málaga), were found in front of his place with the proper equipment ready, willing to become champion of Comunidad Valenciana. The concentration was high, even on the rare occasions when the event maintainers addressed them. Each at their own pace and style, Ham were realizing, at the same time preparing the dishes were in competition.
Gradually, and as cutters did their work, the hotel lounge where the contest was held soaking up the aromas given off cut hams.
Seeing the skill of the contestants, their different approaches to the piece, watching the jury pacing and taking notes from post to post and seeing each contestant finished dishes, some to competition and others for subsequent tasting, the time passed quickly.
Cortando jamón
About 7:40 p.m., Ximo Tormo Prieto finishes cutting the ham, for he has already completed the contest and it’s time to release tension and relax. Gradually the other contestants are finished until he finished the last, Lorenzo del Río Blanco, which made it on the hood. The die was cast.
The jury retired to deliberate while in an adjoining room, waiters organization approaching serving trolleys with plates of different hams cut to be tasted by those attending the contest, all washed down with wine Dehesa de Luna and beer.
Once the jury was deliberate, it was announced that three cutters occupied the top three positions, and thus, Antonio Rodríguez Baena (Malaga) ranked first, Lorenzo del Río Blanco (Madrid) was second and last Emilio José Rubio Torralbo (Villanueva de Córdoba) is ranked third.

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