[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.13.0″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_align=”center” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_align=”center” header_2_text_color=”#a31c27″ header_2_font_size=”30px” header_2_line_height=”1.2em” background_color=”RGBA(0,0,0,0)” z_index=”500″ width=”80%” module_alignment=”center” sticky_limit_bottom=”body” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.13.0″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_color=”#a31c27″ header_2_font_size=”30px” background_color=”RGBA(0,0,0,0)” z_index=”500″ sticky_limit_bottom=”body” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
In May 2022,<\/strong> the campaign \u201cJamones Ib\u00e9ricos from Spain, Ambassadors of Europe in the World\u201d<\/strong> was present at one of the most important gastronomic contests of the year: <\/strong>the Koch des Jahres<\/strong> (\u2018Chef of the Year<\/em>\u2019) cooking contest, held in Cologne, Germany.<\/p>\n As every year, more than 400 top chefs <\/strong>competed for this prestigious award<\/strong>, and among them, 4 chefs put their creations together with Jam\u00f3n Ib\u00e9rico and Ib\u00e9rico products taking centre stage<\/strong>: Sven Usinger, Sabrina Fenzl, Mario Aliberti and Marvin B\u00f6hm.<\/p>\n Their creations included \u201c<\/strong>Black Gold and Earth Ib\u00e9rico<\/em><\/strong>\u201d (Sabrina Fenzl), \u201cPresa Ib\u00e9rica <\/em><\/strong>[pork shoulder], Jam\u00f3n Ib\u00e9rico, watermelon vinaigrette, hummus, herbs and braised onion ravioli<\/strong><\/em>\u201d<\/strong> (Sven Usinger); \u201cJam\u00f3n Ib\u00e9rico with beer-cooked octopus, black garlic, bok choy and herbs<\/em>\u201d<\/strong> (Mario Aliberti) and \u201cIb\u00e9rico pork cheek, celery and beer<\/em>\u201d<\/strong> (Jus. Marvin B\u00f6hm).<\/p>\n From them all, Mario Aliberti<\/strong> was one of the 6 culinary talents selected to fight <\/strong>in the final for the prestigious \u2018Chef of the Year\u2019 title. The event is set to take place in September 2022<\/strong> in Frankfurt.<\/p>\n In the words of the Chairman of ASICI<\/strong>, Antonio Prieto, \u2018Chef of the Year\u2019 is \u201cmuch more than a contest\u201d<\/strong>, as it has become a prestigious laboratory of ideas for new concepts <\/strong>that drive the food industry. This year we have actually managed to make Jam\u00f3n Ib\u00e9rico the main ingredient present in some of the elimination phases<\/strong>. For us it is essential that the world\u2019s most prestigious chefs\u2014the current and future ones\u2014learn first-hand about the quality and versatility of Jam\u00f3n Ib\u00e9rico<\/strong> and how this product can transform any kind of dish<\/strong>, elevating them to excellence.\u201d<\/p>\n Germany has become one of the world\u2019s leading importers of Jam\u00f3n Ib\u00e9rico. \u201cA product highly appreciated by German Michelin-starred chefs<\/strong>… they love to include it in their best dishes\u201d, says Antonio Prieto.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_01.jpg” title_text=”koch_des_jahres_01″ align=”center” _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_02.jpg” title_text=”koch_des_jahres_02″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_03.jpg” title_text=”koch_des_jahres_03″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_06.jpg” title_text=”koch_des_jahres_06″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_04.jpg” title_text=”koch_des_jahres_04″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_07.jpg” title_text=”koch_des_jahres_07″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_05.jpg” title_text=”koch_des_jahres_05″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2022\/09\/koch_des_jahres_08.jpg” title_text=”koch_des_jahres_08″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" THE IB\u00c9RICO SENSE NOTABLE IN THE CHEF OF THE YEAR COOKING CONTESTIn May 2022, the campaign \u201cJamones Ib\u00e9ricos from Spain, Ambassadors of Europe in the World\u201d was present at one of the most important gastronomic contests of the year: the Koch des Jahres (\u2018Chef of the Year\u2019) cooking contest, held in Cologne, Germany. As every year, more than 400 top chefs competed for this prestigious award, and among them, 4 chefs put their creations together with Jam\u00f3n Ib\u00e9rico and Ib\u00e9rico products taking centre stage: Sven Usinger, Sabrina Fenzl, Mario Aliberti and Marvin B\u00f6hm. Their creations included \u201cBlack Gold and Earth Ib\u00e9rico\u201d (Sabrina Fenzl), \u201cPresa Ib\u00e9rica [pork shoulder], Jam\u00f3n Ib\u00e9rico, watermelon vinaigrette, hummus, herbs and braised onion ravioli\u201d (Sven Usinger); \u201cJam\u00f3n Ib\u00e9rico with beer-cooked octopus, black garlic, bok choy and herbs\u201d (Mario Aliberti) and \u201cIb\u00e9rico pork cheek, celery and beer\u201d (Jus. Marvin B\u00f6hm). From them all, Mario Aliberti was one of the 6 culinary talents selected to fight in the final for the prestigious \u2018Chef of the Year\u2019 title. The event is set to take place in September 2022 in Frankfurt. In the words of the Chairman of ASICI, Antonio Prieto, \u2018Chef of the Year\u2019 is \u201cmuch more than a contest\u201d, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":4281,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-5003","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/5003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=5003"}],"version-history":[{"count":4,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/5003\/revisions"}],"predecessor-version":[{"id":5017,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/5003\/revisions\/5017"}],"up":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/4281"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=5003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}