Spanish Pork masterclass

We’ll start with a bacon sandwich, usually a Ricky M home-cured bacon sandwich. During the class we’ll learn how to home-cure bacon.

Today we’ll leave the wonderful jamon of Spain aside and concentrate on individual cuts of uncured pork and take a close look at some of the Spanish dishes associated with each cut as well as advice on which cuts of pork work best in one or two well known pork dishes. And of course there will also be an appreciation of the unbeatable Iberico pork.

Andalusia loves its small rolls filled with a variety of warm and cold meats. We’ll prepare one of its favourites that’s enjoyed from breakfast to late, montadito de pringá, a kind of pulled pork re-cooked in pork fat and gravy and spread on a roll or panini - delicious.