The Florencio Sanchidrián III Edition Awards
The best product prepared by the best carver: Iberian ham and Florencio Sanchidrián, that cut to obtain the 7 distinct flavors of ham. Delicious
Florencio Sanchidrián, in addition to being the global ambassador of Iberian ham and holding numerous awards and titles, does not hide his love for this product, Iberian ham, and is a personality who takes part in many events. But for some years now, always in collaboration with the hospitality sector, he has sponsored various awards: The Gold Cross of Gastronomic Merit; the Crosses of Gastronomic Merit; and the national competition “Florencio Sanchidrián.”
In this edition, the carver Raquel Acosta and the restaurateur Gerardo Oter will receive the II Gold Cross of Gastronomic Merit from the hands of Florencio Sanchidrián, on Monday, November 14 (11:30) at Venta de Vargas on the Isla de San Fernando. Tradition and avant-garde come together in the second edition of the awards organized by the World Ambassador of Iberian Ham and the Isleña Association of Hospitality and Tourism (ASIHTUR), which return after two years of pause due to the pandemic. As the crowning moment, seven finalists will compete in the III National Shoulder Ham Carving Competition.
Impetus and maturity
A winner in a man’s world. “We award Raquel Acosta for being a pioneer. Despite her youth, her career has highlighted the value of women in a traditionally male profession,” stresses Florencio Sanchidrián, the only Marca España carver. Runner-up at the International Gourmet Fair, this 27-year-old from Burgos began carving in 2013 at the Nobleza Charra shop in Salamanca. After an intense journey between Ibiza and Madrid, she makes her dream come true and founds her own carving company. Currently, she employs eight women.
It has been 50 years since the opening of Asador Gerardo, the oldest of the 25 restaurants run by Gerardo Oter in the city of Madrid, founder of the Grupo Oter. Among them are well-known brands such as El Barril (11 branches), Teitu and La Leñera. Beyond size, the Gold Cross rewards the pillars of the empire: quality product and efficient service. “The unchanging foundation of traditional cuisine,” remarks Manuel de los Ríos, gastronome and jury member.
“In his commitment to caring for the raw material, we thank Gerardo Oter for his unconditional support of Iberian ham, which is found in all his restaurants since 1972,” adds Manuel de los Ríos. Before the pandemic, the group used “more than 4,000 ham legs a year.”
Julián Martín, a producer of Iberian ham in Guijuelo since 1933, sponsors the Gold and Silver Crosses of Gastronomic Merit 2022. Handcrafted by the renowned goldsmith from San Fernando, Miguel Ángel Cuadros Belizón, they are exclusive designs for the awards, and two are plated in 24-karat gold. They honor the impetus of talent and the maturity of experience, where past, present and future converge: “Today’s innovators write tomorrow’s legend.”
Silver Crosses
The Silver Crosses reward the work of professionals and entities at the national or Andalusian level, related to Iberian ham or to cuisine and seafood products. Coming from Madrid, this year they are received by Jesús Hernando, a veteran sales agent who “revolutionized the sale of ham” at brands such as Joselito and Campofrío; and Fernando García, president of Julián Martín, which for 89 years has maintained excellence in the flavor and character of the Iberian breed.
Also receiving them are the illustrious islanders Miguel Ángel López Muñoz, “the cook of the estuaries,” manager of the Casa Miguel restaurant in San Fernando and delegate of Euro-Toques in Andalusia; José Ruíz, former general director of Hipotels in Andalusia; Antonio Jesús Mateo, manager of the Plaza de 1871 restaurant (San Fernando); and Antonio Víctor Páez, president of ASIHTUR and manager of Pizzería Nonetto. Honorarily, the first Gold Crosses were presented in 2019 to Sanchidrián himself and to Rafael Ansón, president of the Ibero-American Academy of Gastronomy.
III Florencio
Starting at 18:00, seven figures who came from the cradles of Iberian ham compete in the final of the III “Florencio Sanchidrián” Competition, in the “Camarón de la Isla” courtyard, where the voice of José Monje Cruz first began to tear through history in 1958: Luz María Zamorano (Cuenca), Eulalio Oliva (Jerez de la Frontera), Juan Bautista Gil (San Juan del Puerto, Huelva), Rubén Robles (Llerena, Badajoz), Juan Luis Merchán (Salvaleón, Badajoz) and Lorena Morales (El Arahal, Seville), facing seven 100% acorn-fed Iberian shoulders from Julián Martín.
Only one will claim the coveted “Florencio,” a relief bust of Sanchidrián signed by the island sculptor Jesús Vidal, succeeding Antonio Canelo, winner of the previous edition. Afinox and Victorinox will give the second and third place finishers stainless steel knives.
Venta de Vargas hosts “much more than a competition of technique and creative plating,” in the words of its organizer Pedro Mora, its first champion. It owes its prestige not only to the level of its finalists, “awarded in many contests,” but also to the demands of a jury chaired by Sanchidrián himself in a legendary setting. The presenter is journalist Santiago Muñoz.
“We are uniting two heritages of humanity, ham and flamenco,” says Lolo Picardo, fourth generation at the head of Venta de Vargas since 1921. The dance of knives replaces footwork, laments and bulerías in homage to the samurai of Ávila, considered the “best ham carver in the world.” Noble. Poet. Brave. “The slices reflect the inner magic of the earth, turning our gastronomic culture into aesthetics,” stresses Florencio Sanchidrián, who elevates technique to the category of art.
Shoulder Carving
The shoulder is shorter and rounder than the leg, which is long and slender. As Antonio González, head of training at the National Association of Ham Carvers and coordinator of the competition, explains, “carving it into thin slices reveals the bone and demands more technique, since it contains lean meat on the scapula (shoulder blade bone or fan).” It is divided into the hock, the middle and the shank.
Among the finalists are many awards from national ham and shoulder competitions. In this way, established carvers meet with new-generation talents, representatives of both new styles and the academic side. The event closes with a flamenco performance.
