{"product_id":"olive-oil-and-chocolate-class","title":"IBÉRICO MASTER CLASS","description":"\u003ch2 dir=\"ltr\"\u003eMontanera: A Pata Negra Master Class\u003c\/h2\u003e\n\u003ch4 dir=\"ltr\"\u003eLearn the Pig. Read the Leg. Use the Knife.\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTHURSDAY, OCT. 8 · 7:30PM \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMercado Central - Copa y Caña\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e252 Third Avenue, Brooklyn\u003c\/strong\u003e\u003cbr\u003e\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. 2 hours with a whole \u003cem\u003epata negra\u003c\/em\u003e shoulder on the stand, a knife in your hand, and enough wine to make the anatomy lesson go down easy.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eYou'll leave knowing how to:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eTell the difference 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 see — \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, and understand why the sherry does something a red wine can't.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIncluded with your ticket\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eHands-on slicing instruction with a full 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\u003cli\u003eEverything you carve, eaten on the spot\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003etickets are limited to 40ppl.\u003c\/p\u003e","brand":"Mercado Central NYC","offers":[{"title":"Default Title","offer_id":45415451787496,"sku":"","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0614\/1277\/0024\/files\/googlead-jamon-0007-RAWuncompressed.jpg?v=1789354958","url":"https:\/\/mercadocentralnyc.com\/products\/olive-oil-and-chocolate-class","provider":"Mercado Central NYC","version":"1.0","type":"link"}