Committed to gastronomy and the elaboration of the best Iberian product, Arturo Sanchez presented this Tuesday in Madrid the conclusions of the aromatic compatibility study. He did it with his four best products: chorizo, salami, ham fat and Iberian ham.
As well as the hand of Food pairing. The Belgian company that has designed a tool to analyze aromatic molecules. An ingredient is composed of these in order to determine with what other ingredients, foods or drinks it combines better.
Chefs and passionate about cuisine from all over the world have been looking for inspiration in it since 2009. Drawing ideas and possible combinations among the thousands of products in the tool. Among them, Iberian hams and products already have a first and last name: Arthur Sanchez.
The Salamanca company thus continues its path towards excellence in ham. It does so by getting involved in its study through scientific research. Also generating experiences and emotion through its Iberian products. Thus, presented in 2017 un triple montanera ham to celebrate its centenary. He has also worked together with CSIC-CIAL. All this to certify the highest antioxidant capacity of your acorn-fed 100% Iberian ham double montanera.
Creativity by Arturo Sánchez and Foodpairing
In addition, it continues to collaborate with the best chefs in the country to promote an emblematic product of our gastronomy. Now it goes one step further. It proposes aromatic pairings through the study of the properties of four Iberian products. They were presented this Tuesday in society. It was, in essence, awakening the senses to all the nuances, aromas and flavors. Those that can be extracted from a product Arturo Sanchez.
Playing pairing
Divided into heterogeneous groups, the guests opened their minds and their senses and played to pair products. Even cooking them at the moment. They used the four of Arturo Sanchez and 14 possible combinations for each of them. From nuts or anchovies or carrots to an extra virgin olive oil, tropical fruits, smoked tea, dill or capers.
Ingredients chosen from the wide world catalog of products that it houses Food pairing. Of course, with hundreds of references. Thus it becomes a unique tool to learn about new ingredients and be able to combine them. To create new recipes it is ideal. As well as to broaden the spectrum of flavors of any cook.
For this reason, due to their diversity and complexity, the trials at the tables came and went. Each team with a luxury driver, like Andoni Luis Aduriz, Paco Pérez, María José San Román or Javier Abascal. These are served by Food pairing for years to seek inspiration in their kitchens.
Each one made a cover
The opinions and choices of each team materialized in the cover that each one made. With the ingredients available, their creations defended them against Peter Cocquyt from FoodPairing. He explained the aromatic links between ingredients and why they were chosen.
According to the analysis of the aromatic profiles, the chorizo, with notes of orange, floral, fruit and hints of wood. I would combine with, among others, with Parmesan, toasted almonds, white chocolate or mango. Also with coffee and white asparagus and would not pair with avocado and capers. These are the two 'cheat' products that were on each table. "I knew it ..." was heard in the room.
For its part, the salami combines well with black garlic, sisho leaves or smoked black tea (lapsang souchong). Also with nuts such as roasted pistachios among others.
The aromatic toasted and floral notes of the fat of the ham were those that marked its possible pairing. In this case with fish products such as anchovies and mussels. As well as with cooked beets, seaweed codium or blueberries.
Iberian triple montanera ham
Finally, the flagship product of Arturo Sanchez. Bill Iberian ham, with notes of pineapple, florals and fresh grass among others, it goes perfectly with an extra virgin olive oil. Variety Arbequina (Although we Spaniards already knew that!) With fruits such as conference pear or strawberries and with pineapple.
In addition to getting more original pairings with scallops or honey. With surprises and after presenting the results, the Belgian brand showed the full report. He did so by envisioning the opportunities that the tool provides to gourmets.
After the game of sense (s), four of the chefs who collaborate with Arturo Sanchez In developing the Iberian products, they presented four tapas prepared on purpose. A jPure Iberian acorn ammon AS, smoked coconut and sea urchins Miramar. Un pintxo of salami and crab inspired by the old part of Donosti of Mugaritz.
Also a air bag chorizo and white chocolate Lalola Tavern and Iberian tartare of M are some of the snacks they could try. All these Iberian tapas, inspired by this study with the personal stamp of each of its creators.
Research towards more creativity
“It is one more step in the investigations with the Iberian product. Results that will help chefs and cooks to make better creations with a product that, well worked, has infinite possibilities ”.
That commented Arturo Sanchez at the controls of the company for the third generation, while tasting a final selection of Iberian stews. Now is the killing season of the Salamanca restaurant Tapería Ham Ham. An Iberian temple that carries philosophy 'nose to tail ' to all your offer. You could try their Iberian lasagna, a fake risotto with farinato and prey.
Also a homemade Iberian pâté type morteruelo and some cheeks stewed in wine from Jerez. The entire menu of this Salamanca restaurant is made based on the 100% Iberian double montanera pork from Arturo Sánchez.
