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Pasar el jamón y el vino...because everything is better in Spanish.
If you’re dreaming of Seville—and the artisan meats you can get on every corner, washed down with a jug of sangria (no judgement here)—look no further. One Vancouver company with roots in Spain has braved the price of flights, lost luggage and inevitable jet lag to bring you a slice.This weekend, Arc Iberico Imports will be popping up at the Commissary Connect kitchen to carve perfectly marbled free-range and organic meat on site, creating charcuterie boards that can be paired with Spanish wine, beer and our personal favourite, Cava, for an authentic Andalusian tapas (no plane ticket necessary!). The co-working kitchen space will be transformed into a shop/tasting room with all of Arc Iberico’s products available to sample and purchase. Feel free to browse, ask questions or dance to ambient live music with a glass of Cava in hand.”We want to educate about Iberico products,” says master carver and company founder, Antonio Casado. But in case you want to show up and impress them with your own knowledge, here’s a little-known fact: the minimum curing time for Iberian ham is 18 months, with acorn-fed ham (bellota) taking up to 48 months (!). In other words: eat it slowly.
Saturday, July 2110 a.m. to 6 p.m.Commissary Connect Kitchen, 421 Industrial Ave.More info here