Inspired by the revered jamón ibérico,Alfonso García Cobaleda is trying to do the same thing with beefIn the chilled chambers of an industrial estate on the edge of a small Extremaduran town and the rolling pastures at the foot of the Sierra de Gata, a lawyer-turned-cattle-farmer is engaged on a quest for gastronomic alchemy.
Alfonso García Cobaleda’s raw fabric is, or to inaugurate with at least,less than mouth-watering. From a hook hangs 66kg of cow leg, its deep red and off-white surface moist to the touch thanks to an oozingly tall fat content.
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Source: theguardian.com