03 · Immersive Experiences
Jamón Ceremony, Sliced Right at the Table
A whole leg of Jamón Ibérico de Bellota doesn’t get carved so much as it gets read — the grain, the marbling, the angle of the blade, each slice thin enough to melt before it’s chewed. We bring the leg, the stand, and the knife right to your table and carve it in front of you, the same deliberate motion passed down at ours. Ask questions between slices. There’s no rushing a leg that’s been curing for three years.
At a Glance
The Essentials
The leg and the craft: whole legs of Jamón Ibérico, Bísaro or Porco Preto, carved on a stand by our cortador for as long as they last.
The table around it: bread, picos, olives and a wine pairing, all agreed with you, for 10 guests or as many as you invite.
The booking: price on request, at yours or your venue, four weeks ahead, with a deposit on confirmation so every leg is ordered for you.
Acorns of the Dehesa
The Jamón That Waits Three Years
When our cortador sets the Jamón Ibérico de Bellota on the stand, the first slices are almost translucent. Your guests taste the acorns of the dehesa in the fat, sweet and nutty, and the three years of patience in the meat. Ask why the knife moves the way it does, and you’ll hear about the montanera that made every slice possible.
Chestnuts of the North
The Presunto of Montesinho
Presunto Bísaro carves differently: firmer, darker, with a savoury depth your guests notice from the first slice. It comes from pigs raised free in Montesinho Natural Park on chestnuts and local cereals, then cured 18 to 30 months in mountain air. Set beside the jamón, it shows how far apart two Iberian hams can sit on one table.
Acorns of the Montado
The Black Pig of the Alentejo
Porco Preto Alentejano is the leg that surprises. Raised under the cork oaks of the Alentejo on acorns, it carves soft and marbled, with a fat that melts almost as quickly as a Bellota’s. Our cortador will tell you where each slice came from, so the evening becomes a small journey across the south of Portugal.
Experience · Paella Nights
Spain and Portugal, Spoon by Spoon
Jamón Theatre has a sister that is Paella Nights, where our paellero cooks a Valencian classic or a fusion with Portuguese roots at yours or your venue.
How It Comes Together
Four weeks from first call to first slice
One
Four weeks before
We plan the evening with you: guests, venue, which legs, and the bread, olives and wine to go with them.
Two
Two weeks before
Your deposit is in and the legs are on their way from Spain and Portugal, arriving in time for the stand.
Three
On the night
Our cortador arrives with stand and knives and carves, slice by slice, for as long as the legs last.
Before You Book
A few things worth knowing
Newsletter · Iberian Circle
One Evening Leads to the Next
Sign up and the evenings keep finding you: an invitation to each gathering, recipes to cook at home in between, and the stories of the families we cook with.
The knife is already sharpened —