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Provisions Specialty Food Class: Manchego & Jamón


Our class on Parmigiano-Reggiano and Prosciutto di Parma was so popular–and we learned a lot from the opportunity to try different ages of cheese and meat, side by side–that now we’re jumping from Italy to Spain for a similar class featuring some of Spain’s (and the world’s!) favorite products: Manchego, Jamón Serrano and Jamón Ibérico. We’ll try Don Quixote’s favorite cheese - Manchego - at different ages, from different producers, and we’ll investigate the differences between ubiquitous “commodity” Manchego and classic, farmstead, “artisan” Manchego, in all its rich, nutty, nuanced, piquantly sheepy complexity. Then we’ll move on to Spain’s famous cured hams, sampling a variety of Serrano and Ibérico styles, discussing their differences, their history and their central role in Spanish culture - and on our dinner tables.

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Earlier Event: October 24
Marche French Regional Dinner: Alsace
Later Event: October 27
Giant Pumpkin Carving