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The Ultimate Guide To Eating Jamón

May 2018Words by Ms Heather Taylor

All photographs courtesy of Brindisa

Forget the current furore over gammon: the only pork we’re interested in is a great leg of jamón. Thin slices of the burnished pink, dry-cured Spanish ham, a glass of manzanilla fino sherry, and a handful of buttery marcona almonds are just the thing to get an evening off to a great start. London’s Brindisa has been importing the jamón sold at its London restaurants and delis for more than 30 years, and it’s set to share the secrets behind the prized ingredient this month with the opening of a dedicated ham school at their Borough Market shop. Students can learn the time-honoured art of slicing jamón, wielding the foot-long cuchillo jamonero knife under the instruction of Brindisa’s master carvers. We asked founder Ms Monika Linton to share some professional know-how: the ideal excuse to make a leg of jamón the talking point at your next gathering.