Lighter and without compromising on pleasure, charcuterie from the sea is the new must-have for your aperitifs. Red tuna ham is the perfect product for your craving for iodized freshness, bridging the gap between haute-gastronomy and no-holds-barred picnics
HOW DID BLUEFIN TUNA HAM COME ABOUT ?
It's from the world of haute cuisine that this bluefin tuna ham was born, a haute-couture creation that bears witness to the time devoted to it. Ángel León, also known as the “Chef of the Sea”, managed to surprise the world at the 2021 edition of Madrid Fusión, a major gastronomic congress. The chef from the Aponiente restaurant impressed the new culinary guard with his new creation, “jamon del mar” (ham from the sea). It's a tuna ventresca (the fattiest and noblest part of the tuna), similar in shape, texture and cut to Iberian ham, and follows in the footsteps of the many seafood charcuterie dishes he's been making for years.
The idea came to him during a trip to Asia, where he observed a unique cut of a piece of tuna, which led him to think about how to merge the worlds of Iberian ham and Japanese sashimi: red tuna ham was born.
Asked how this “jamon del mar” is made, Ángel León explained that it's a very specific cut of tuna belly, which they give the shape of a paleta (pig's shoulder). Its appearance is very similar, especially in the cut, as its pinkish color and the natural infiltration of fat in this part of the tuna make it very similar to a real pig's shoulder. The process of making and curing bluefin tuna ham involves drying for around ten days, during which the perfect taste and texture are achieved through the intervention of drying, wind and time.
And the result? The most remarkable characteristics of this “ham from the sea” are its iodized flavor, its lighter texture than a classic “land-based” charcuterie, and a richer content of Omega 3. All the best features of a good charcuterie!
MAISON DEHESA RED TUNA HAM
Our bluefin tuna is caught in the Gulf of Cadiz, using an ancestral technique known as “à la madrague”, considered sustainable by the European Union. Once fished, it is cut, then cold-smoked using Japanese techniques, to obtain that texture between smoking and sashimi, half-cooked, half-raw. It's all this care and attention that allows it to emphasize its silky, mineral fat. Once ready, the bluefin tuna ham is cut by hand by a cortador, using the same process as the great Pata Negra hams.
HOW TO EAT RED TUNA HAM ?
Our tuna ham, already sliced for better preservation, is ready to use! Before taking it out of its vacuum pack, we recommend you run it under warm water for a few seconds, to bring it to room temperature and allow the slices to release perfectly. Once you've taken your seafood delicatessen out, you can of course enjoy it as is, with a light drizzle of Maison DEHESA olive oil. Maison DEHESA's clever combination is with another seafood product! Tuna ham goes very well with oysters, raw or just poached. The iodized notes of the two products come together in a marine mouthful, a veritable concert of flavors that will remind you of your last seaside vacation.
The best thing is to find out for yourself how you like it, and share your impressions with us !
Enjoy !
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