Book Bellota-Bellota®, an Iberian passion FR

The book: An Iberian passion Published by the prestigious house La Martinière, this book is both an anthology of Iberian ham as well as a book of recipes from exceptional chefs based on Bellota-Bellota® ham.
 Pig, Dehesa, manufacturing will no longer hold any secrets for the aficionado of this ham who will also find precise answers to all the questions they may ask (curing time, specificity of the ham, how to slice it, which name to choose, how to taste it...)  Finally, 30 “Great Chefs” from Barcelona to Paris, from Hong Kong to Lima, from London to Marseille, have imagined new variations around this ham.       Discover the recipes of, among others, Albert Adria, Gérald Passedat, Guy Savoy, Pascal Barbot, Frédéric Anton, Noriyuki Hamada, Alving Leung, etc…. Author: Philippe Poulachon, founder of Bellota-Bellota® Photographs: Richard Haughton Preface: Ferran Adria & Pierre Hermé Epilogue: Alain DucasseThe book: An Iberian passion