Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

When thinking about the world’s most luxurious and sought-after products, Iberico Ham must surely come close to the top of the list. In part of our series on the finest products from different countries around the globe, Luxeat editors have the pleasure of speaking with Ricardo Sanchez, who is gradually…

17
Nov
Ingredients: Meat
Twelve essential ingredients from the Spanish Mediterranean

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

by Borja Matoses The Spanish Mediterranean, spans eight provinces, with a coastline of about 3,000 kilometers that runs from the border with France in the Pyrenees to the Strait of Gibraltar and includes the Balearic Islands. Although each region has a distinct identity, the gastronomic stables are strong and unifying,…

7
Aug '20
Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

No other beef in the world can really compare to authentic Wagyu. Depending on the grade, sometimes the meat can be so marbled that you can barely see any muscle. And that is when the question of taste comes into question. Choosing the highest marbling beef is not always the…

27
Nov '16
Cinco Jotas Jamon

Cinco Jotas Jamon

Cinco Jotas Jamon

Cinco Jotas bodega has been raising Ibérico pigs and producing some of the world’s finest and most expensive cured hams for the last 130 years. On a recent trip to Spain, they gave me a tour of the pastures and introduced me to the very special pigs that give us…

18
May '16
Bifteck no Kawamura

Bifteck no Kawamura

Bifteck no Kawamura

Before you ask me how I managed to get a reservation at Kawamura steakhouse in Tokyo – I didn’t. There are two Kawamuras which both happen to be in Ginza. The famous one where it’s almost impossible to get into as the chef gives priority to his regular customers (I…

26
Aug '13
The joys of yakiniku, shabu -shabu and sukiyaki

The joys of yakiniku, shabu -shabu and sukiyaki

The joys of yakiniku, shabu -shabu and sukiyaki

Since Japan has opened up for foreigners at the end of the 19th century, beef has become a very popular product in Japanese cuisine. In fact, the Japanese are so obsessed about the quality of their beef that when you go to a good teppanyaki or sukiyaki restaurant, they would…

17
Oct '09