We will learn all about iberian "pata negra" ham's world. The origin, where, and how. What makes the Iberian ham so special? How do you identify it? How is it cured and cut? These and other questions are answered as we taste ham from different curation periods and regions. I will explain you our shop history , since 1.919 , the oldest on Madrid.
My name is Alberto. I am the third generation of a family business founded in 1919 dedicated to Iberian hams. I do like my work , and I have been teaching the last 20 years in different events in Madrid, Paris,London, Barcelona Frankfurt and Brusssels. I consider that Iberian Ham is our national gastronomic treasure , and therefore, I treat it as it deserves.
Serrano ham, Iberian “cebo de campo ham” and Iberian acorn-feed ham. Iberian cold cuts (chorizo, salchichón, black pudding…
1-2 glasses of wine
López Pascual is in the heart of Madrid, a stone’s throw away from Gran Vía Street, among all its commercial and cultural activity, in the old Maravillas neighbourhood, now known as Malasaña. Located at number 13 of Corredera Baja de San Pablo Street, very close to the main theatres of the capital.
Discover the world of "ibérico" ham