The tapas-bar classics
Tortilla Española. This classic is never missing in the tapas bar, the thick Spanish potato Omelet.
Pinchos de Chorizo al Vino. Chorizo skewers slow cooked in red wine with caramelized onions.
Ensaladilla Rusa. Spanish potato salad with veggies, hard-boiled eggs and mayonnaise.
Boquerones en Vinagre. White anchovies fillets from the Cantabrian Sea north of Galicia marinated in vinegar.
Mojama. Premium dry-cured tuna loin.
Aceitunas. Olive medley (Cornicabra, Zorzaleña, Cuquillo, Verdial and Gordal varieties) from Spain.
Pan Tumaca with cured meats
(Bread with tomato, garlic and extra virgin olive oil)
Chorizo Pamplona. Spicy cured pork sausage from Pamplona.
Salchichón de VIC. Mild pork sausage, with hints of pepper, from Catalonia.
Platter of cheeses:
Tetilla. In Spanish its name translates literally to “little breast”, this soft cheese from Galicia will melt in your mouth.
Manchego. The classic Spanish cheese, with a soft but decisive taste, from La Mancha, cured for 3 months.
Queso en aceite. Prime Manchego cured for 6 months and marinated in Spanish extra virgin olive for 2 months to enhance flavor and texture.
Ibérico. A bolder taste, made from raw cow, goat and sheep milk, cured for 4 months, from Navarra.
Vasco. From the Basque Country, this cheese has a sharp, strong taste, cured for 2 months.
And much more to choose…
As Maestro Jamonero Cortador (Master Ham Carver) based in Los Angeles and open to travel, with years of experience in Spain, I use a centuries old technique rarely found in the U.S. to hand-carve Jamón Ibérico at your party, wedding or event, providing a beautiful and unique live performance, which pleases the eyes as your mouth begins to water.
Jamón Ibérico de Bellota Catering.
I will provide Jamón Ibérico de Bellota, the highest quality of Iberian Ham, which I hand-carve fresh during your event. Bread, breadsticks (picos), olives and Spanish extra virgin olive oil will be served as an accompaniment, for a gourmet experience!
Ideal for parties of 40-90 people. Can serve from 4 to 3000 people (group sizes: 4/20; 21/60+ people).
Jamón & Tapas Catering.
On request, complement the Jamón Catering with a buffet of authentic Tapas from Spain, such as a selection of cheeses, charcuterie, chorizos al vino, ensaladilla rusa, the world-famous tortilla Española, boquerones en vinagre…
Call 424 653 4900 or email firstname.lastname@example.org for more details and to book my services.
Iberian pigs pasture in an ecological paradise beneath large oak trees in the mild Mediterranean climate four different areas of South Eastern Spain: Extremadura, Guijuelo in Salamanca, Jabugo in Huelva and Los Pedroches in Cordoba. The pigs lead a healthy live style, getting plenty of exercise and choosing the sweetest acorns to eat from 40 oaks (5 acres) each pig. This breed of pigs is known as pata-negra because of the distinctive black color of their hooves.
Producing the cured ham of the Iberian pig, known as Jamón Ibérico or Jamón Pata Negra, is a lengthy and complex artisanal process can take up to 4 years.
First, the ham is cured according to a traditional technique, buried between layers of salt for a period of up to one month. This process conserves the meat and enhances taste without using any artificial preservatives.
Second, the ham is stored in cold storage for about 90 days at a special temperature so that the salt distributes equally through all of the parts of the ham.
Finally, when the ham has reached maturity, the drying or “bodega” stage starts. This is when we hang the jamón from the ceiling of the bodega in order to dry it according to a centuries old tradition. The jamón must rest in this hanging fashion for up to 36 months, depending on the variety to be produced, so that the fat is distributed between the muscle fibers to obtain its unique texture, taste and aroma.
Three different qualities of jamón are produced depending on the lifestyle of the pigs and the length of the production process.
The pig’s diet is the key to ensure the quality of the Jamón Ibérico.
De cebo. This jamón is produced using the meat of pigs that live in intensive livestock farms, eating selected legumes and cereals.
De cebo de campo. This jamón is produced using the meat of pigs that live in semi-liberty in farms and open pastures, eating selected legumes and cereals for most of their lives, and then are fed acorns during the fattening stage.
De Bellota. This jamón is produced from the meat of the happiest and healthiest pig! These pigs roam freely in oak forests during their whole lives, getting plenty of exercise, which ensures the perfect fat-to-meat ratio. During the acorn season in the fall, the pigs eat the sweetest acorns (bellota) that fall to the forest floor. This is the highest quality Iberian ham product by far.
For your enjoyment, we provide top-notch Jamón Ibérico de Bellota!
Machine-slicing Jamón alters the flavor, adding a metallic taste, numbs the aroma and causes loss of the properties that make it so special.
It takes an expert who masters the art of slicing jamón by hand in order to fully appreciate this savory meat at its full potential.
Using a special knife and a centuries old technique, I slice the jamón to preserve its qualities, and enhance its taste and aroma.
The freshly cut slices will melt in your mouth, delighting your taste buds.
When is properly sliced by hand, each part of the leg must be cut in its own unique way. Only by respecting this tradition can you taste the four district flavors that each part of the jamón will offer: maza (marbled), babilla/contramaza (drier), jarrete/codillo (slightly sweet) and punta (the saltier lower part).
Watching an expert maestro jamonero carve a jamón is a beautiful and unique performance, which pleases the eyes as your mouth begins to water.
The Iberian pig’s lifestyle and diet, munching on acorns rich in oleic acid, is what makes Jamón Ibérico de Bellota such a healthy meat option.
Studies have found that the fats present in Jamón Ibérico de Bellota actually have beneficial health effects, similar to those of olive oil, a healthy fat that increases your good (HDL) cholesterol while reducing your bad (LDL) cholesterol. This is why Spaniards have nicknamed the Iberian pig “olives with legs”
Jamón Ibérico de Bellota is also rich in vitamin E, a powerful antioxidant, and vitamins B1, B6, B12, all beneficial for the brain and nervous system. It is a great addition to a high-protein diet, with less cholesterol than turkey, and 100 grams of providing 33% of our daily protein intake for less than 250 calories! It is one of the healthiest meats in the world.
Plus, its delicious, so what are you waiting for?