Montesano Extremadura, together with its ambassador chef, Juanlu Fernández, presents its Iberian products at The Kitchen, Madrid

Alberto Mena (Prodesco), Carmen Garcia (Montesano), Juanlu Fernandez (Lú Kitchen and Soul*, Jerez) and Jaime Garcia (Montesano)

The chef of Lú Cocina y Alma (Jerez) created a unique menu based on the 100% Iberian acorn-fed meats and sausages of the family brand from Extremadura

Carmen and Jaime García, managers of Montesano Extremadura, explained the importance of the pastures, the history and tradition to obtain their unique pieces 

The meal was preceded by a comparative tasting of Iberian products, with the 100% Iberian acorn-fed ham, winner of the 2021 “Crystal Award” by the Taste Institute, taking centre stage.

Completely packed at the presentation of 100% acorn-fed Iberian products from Montesano Extremadura in Madrid , in The Kitchen Prodesco space, led by two of the heads of the well-known family business, Carmen García Pascual (corporate director of communications and marketing and advisor) and Jaime García Pascual (corporate commercial and export director and advisor), who were accompanied by the brand's chef-ambassador, Juanlu Fernández (Lú Cocina y Alma , Jerez de la Frontera, with one Michelin star), and by master carver Javier Campos , champion of Castilla-La Mancha.

Carmen and Jaime García presented their line of 100% Iberian acorn-fed hams and sausages DO Extremadura, placing special emphasis on their family history - 50 years in Jerez de los Caballeros and the career of their father, Martín García, a Salamanca native who has always dedicated himself to Iberian ham -, on maintaining pure tradition, on the capital importance of the pasture ( Montesano has three of its own pastures in Extremadura ), on craftsmanship as a production method and on sustainability as a present and future.

The organoleptic part of the presentation began with the master class on cutting Iberian ham and sausages by the master Javier Campos, champion of Castilla-La Mancha 2023 , who provided the guests with a horizontal Montesano tasting with the extraordinary 100% Iberian acorn-fed ham (six years with three stars, in 2021, Crystal Award, and in 2024, with the probable new three stars, the Diamond Award, the world top, all by the prestigious Taste Institute of Brussels), the 100% Iberian field-fed ham (another of the brand's jewels, as valued by specialized journalists at the Terrae 2019 congress), the 100% Iberian acorn-fed folded loin (the cult piece of Montesano, traditional from the south of Extremadura and almost lost, folded with Iberian lard and without paprika), the sophisticated Iberian acorn-fed loin 100% Iberian, the stately 100% Iberian acorn-fed loin, and the 100% Iberian field-fed loin.

The tasting was completed with the exclusive Montesano chorizos and salchichones.

The culinary part was led by Juanlu Fernández - a Michelin star in his Lú Cocina and Alma de Jerez, Montesano ambassador -, explaining the various applications of Montesano Iberian products in cooking with a menu of Montesano Iberian delight and lots of rock starting with the Iberian cheek ravioli; the illustrated version of the “serranito”, with Iberian presa and 100% Iberian acorn-fed pork loin folded; the erotic tartare of 100% Iberian acorn-fed pork loin; and the morbid steamed roll of 100% Iberian acorn-fed pork loin.

Montesano Extremadura and the García Pascual family, in addition to being leaders in the highest Iberian quality and international recognition, are also pioneers in managing sustainability in the Iberian sector and in exporting their pieces from their own Extremadura pastures to more than 40 countries.