How do they cook in Jerez? Easy, just use all of the parts of the pig. Really, ALL of the parts. Every part is used and eaten — even the stomach of the pig is cleaned and filled with chorizo or sausage.
Going to the matanza, I learned this basic principle of how Extremeños use and respect pigs. After spending some time in Oasis and learning how to cook, I was able to see it all in action. Oasis gets the meat from various campos around Jerez, and they serve all types of pig dishes. At first I thought I would learn the process of cooking, but I’m not sure how much I will put these techniques in practice when I’m back in the states. After all, it’s not too often I will have a cured leg of jamón in my kitchen or a pig’s ear at my disposal.
Learn how to cut a leg of jamón:
Note: This was my first attempt editing on my computer and doing video with my new camera. Great practice: I will only improve from here. Lessons learned: 1. Focus 2. Decide to make a video ahead of time 3. Figure out audio
What I found in an Extremeño kitchen:
And now something less strange and by far the most delicious thing I tried: a tender piece of Iberian pork loin
Now, on to preparing them myself …. Maybe I’ll start with the pluma.