The two-day event dedicated to the art of creating fine Iberian cured meats was a unique experience for all of us who are passionate about gastronomy. Featuring exceptional Iberico pork cuts by Daniel Collazo and the company Blazquez, we discovered new techniques and secrets that make these cured meats so distinctive.
During the event, we had the opportunity to taste various products and explore the flavour and quality of Iberico pork cuts such as carré, pluma, presa, secreto, and other selections. At the same time, we were introduced to the history and production process that make these products truly exceptional.
