There are also some of the hams that Iván Díaz cares most about, a professional cutter who, during the weekends, you can find at weddings, openings or celebrations in a Sacromonte cave.
He became famous as a cutter at the La Madraza restaurant, in the Zaidín neighborhood, until he decided to start his own business a little over a year ago. It’s called Ibérica, it is narrow and small, but a paradise for the senses thanks to its great collection of gourmet products. Among them, cheeses, wines,canned food preserves, “migas del pastor” or a wonderful Stilton cheese to which Ivan gives a touch of Pedro Ximénez.
But if something defines this establishment, it is mainly the great hams which are cut carefully with a knife. Some come from Jabugo, but many come directly from La Alpujarra, among which those cured for 24 months in Pertigos stand out or those that, in Trevélez, have been cured for up to 36 months at an altitude of almost 1,500 meters. A label next to the hoof makes it clear that they have Protected Geographical Indication.
“Its taste is very special, mainly because of its quality, but also because of the proximity of the place of production, and I am one of those who think that the time or place where you drink it also has an influence on the experience of tasting it. “, explains Iván, who accompanies the fine flakes with a manzanilla (a variety of fino sherry) rom Sanlúcar de Barrameda.
Iván from Iberica © Nacho Sánchez