 |
| Pata Negra Ham |
In the world of Iberian cuisine, where centuries-old traditions blend with cutting-edge culinary innovation, one figure stands out: Emilio José García Ortigosa, the so-called "samurai of ham." His artistry in slicing Pata Negra ham has revolutionized the experience of tasting this prized delicacy, elevating it to an unprecedented sensory spectacle that combines technique, tradition, and showmanship. Emilio, driven by his deep passion for steel and admiration for the Japanese sword-making tradition, has elevated ham carving from mere cooking to captivating performance art.
The Intersection of Tradition and Innovation
Emilio's journey into ham cutting began in his childhood. It was influenced by his family's deep-rooted history in Hijate, a region between Teruel, Serón, and Trevélez, known for producing exceptional white ham. He recalls his grandfather's cellar, filled with hanging hams, and the first time he reached for a knife to cut a slice as a small boy. This early fascination with knives, possibly fueled by their forbidden nature, would later become an obsession and a career.
His appreciation for steel craftsmanship led him to collect knives from around the world, including Berber, Arab, and Italian Biscayan knives from the 1600s and trench knives from World War II. Among his most treasured possessions is "Ametsubame," a one-of-a-kind ham katana forged by a master swordsmith in southern Japan. He has created a new way to experience and serve Iberian ham with this blade.
The GO Method: A New Approach to Iberian Ham
Emilio developed the GO (García Ortigosa) Method, a revolutionary way of cutting and presenting Iberian ham that maximizes its flavors and enhances the tasting experience. This method is built on four key pillars:
1. Muscle Separation for Enhanced Flavor
Traditionally, ham is sliced and arranged in a spiral on a plate. Emilio, however, believes this approach limits the meat’s full potential. By isolating the different muscles, he can extract up to 30 unique flavors from a piece of Pata Negra ham. He creates "rivers of air" to separate the textures and flavors, allowing each muscle group to shine individually.
2. Fusion with Global Gastronomy
Emilio incorporates international flavors and techniques taking Iberian ham beyond its conventional presentation. One of his most famous innovations is the "electric ham cloud," a creation he designed for a Google event. By grating dried ham with a microplane and combining it with Sichuan pepper, he achieved a tingling, numbing effect that enhanced the tasting experience.
Another example is his fusion of ham with elements of Swedish Christmas flavors for Polestar, a company with roots in Sweden. In Mexico, he experimented with "Pelea de Tres Gallos," a combination of Pata Negra ham, manzano, and serrano chili, along with a version featuring grated orange peel, worm salt, and chili-infused mezcal. Each of these pairings pushes the boundaries of traditional ham consumption.
3. Oratory: Elevating the Experience
Unlike traditional ham cutters, who often work in silence, Emilio believes in engaging the audience. His events are as much about education as they are about flavor. He explains the anatomy of the ham, its history, and the best ways to experience it. He transforms ham tasting into an intellectual and sensory journey by bringing an interactive element to his presentations.
4. Knife Showmanship and Performance
Emilio's presentations are centered on his love for knives and their history. He uses his unique collection to demonstrate the precision and skill involved in ham carving, sometimes even incorporating flamenco, jazz, or blues into his performances. His knife mastery and theatrical approach make each event a spectacle.
Beyond the Plate: The Future of Pata Negra Ham
Emilio has taken his expertise beyond live events. He authored Anatomía del Jamón, a book that explores the anatomy, science, and artistry of ham cutting, and he is currently finalizing a four-part docuseries for Prime Video. His corporate collaborations include high-profile clients such as Airbus, Air France, Cupra, Honor, and Google, further cementing his influence in culinary and corporate circles.
Breaking the Rules: Rethinking How We Eat Ham
One of Emilio's most radical departures from tradition is his stance against serving ham with bread. He argues that bread absorbs body heat, preventing the ham from fully developing its flavors. Instead, he encourages people to enjoy Pata Negra ham paired with carefully selected accompaniments.
Among his more daring pairings are:
Wasabi and ham: The wasabi cleanses the nasal passages, allowing the deep flavors of the ham to come through more intensely.
Ham with ginger: A combination that refreshes the palate between bites.
Italian truffle with peperoncino: A rich, earthy, and spicy fusion that complements the ham’s natural umami.
Ham with toasted pine nuts and spicy honey is a sweet and savory combination that enhances the depth of the meat.
Carajillo de Jamón: A bold experiment where slices of ham are infused with cognac, creating an explosion of flavors in the mouth.
The Essence of Pata Negra Ham
Pata Negra ham, made from acorn-fed Iberian pigs, is one of Spain's most treasured culinary delights. The pigs’ diet, rich in acorns, gives the meat its signature nutty and buttery flavor. Emilio’s work ensures that this delicacy is preserved and elevated through new and innovative techniques.
Conclusion: A New Era for Iberian Ham
Emilio José García Ortigosa has redefined what it means to be a master ham cutter. By merging centuries-old traditions with modern gastronomy, performance, and storytelling, he has taken Pata Negra ham to new heights. His dedication to steel, precision, and flavor has made him a true innovator in the culinary world.
Emilio's GO method encourages food enthusiasts to explore ham in a fresh perspective that appreciates its history and possibilities. As he continues to push the boundaries of Iberian cuisine, one thing is clear: the art of ham cutting will never be the same again...LEARN MORE
Scan QR or click on the Pig