{"product_id":"iberico-master-class","title":"AN IBÉRICO MASTER CLASS:","description":"\u003ch2 dir=\"ltr\" style=\"text-align: center;\"\u003eLa Montanera: A Pata Negra Master Class\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\" style=\"text-align: center;\"\u003e\u003cem\u003eIt's acorn season.  A good time to pig out.\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\" style=\"text-align: center;\"\u003e\u003cstrong\u003eTHURSDAY, OCT. 8 · 7:30PM \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"text-align: center;\"\u003eMercado Central - Copa y Caña\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"text-align: center;\"\u003e252 Third Avenue, Brooklyn\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eRight now, in the oaken \u003cem\u003edehesas\u003c\/em\u003e of western Spain, Iberian pigs are being turned loose to eat nothing but fallen acorns. It's called \u003cem\u003ela montanera\u003c\/em\u003e, running until March, and it is the single reason pata negra tastes the way it does.  These unique animals nearly double in weight on the bellota, building the soft, translucent fat that after four years in a curing cellar, will glow on your plate and melt in your mouth.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe're opening the season with a hands on class. Beginning with a breakdown of the Ibérico classifications, the cuts, and the curing, culminating with a lesson from a master Jamanero on how to slice the leg and plate it.  Tapas and wine pairings are part of the evening, and \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWe'll discuss:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eThe differences between the grades of Ibérico, and the spectrum of flavor in each.  What the black hoof means, and how these animals are raised and cared for.\u003c\/li\u003e\n\u003cli\u003eRead a leg by zone: where the \u003cem\u003emaza\u003c\/em\u003e gives you marbling, where the \u003cem\u003ebabilla\u003c\/em\u003e gives you intensity, what the \u003cem\u003epunta\u003c\/em\u003e is holding back.\u003c\/li\u003e\n\u003cli\u003eName the cuts most of us don't know — \u003cem\u003epresa\u003c\/em\u003e, \u003cem\u003esecreto\u003c\/em\u003e, \u003cem\u003epluma\u003c\/em\u003e, \u003cem\u003esolomillo\u003c\/em\u003e — where each sits on the animal, and cooking advice for each.\u003c\/li\u003e\n\u003cli\u003eHold the knife, set the angle, and cut a slice thin enough to read through.\u003c\/li\u003e\n\u003cli\u003ePair it, from bone-dry \u003cem\u003efino\u003c\/em\u003e through Spanish reds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eActivities include:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHands-on slicing instruction with a jamón ibérico de bellota.\u003c\/li\u003e\n\u003cli\u003eA run of seasonal tapas built around the ham\u003c\/li\u003e\n\u003cli\u003eA wine and sherry pairing flight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEverything you carve, eaten on the spot\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003etickets are limited to 40ppl.\u003c\/p\u003e","brand":"Mercado Central NYC","offers":[{"title":"Default Title","offer_id":50656142688488,"sku":null,"price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0614\/1277\/0024\/files\/IBERICO_CLASS_INSTA_POST_1.jpg?v=1790138070","url":"https:\/\/mercadocentralnyc.com\/products\/iberico-master-class","provider":"Mercado Central NYC","version":"1.0","type":"link"}