There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto López who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for López Pascual.
Recently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.