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Published Thu, Oct 16, 2014 · 09:50 PM
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The slice is right

LIKE slicing fish for sushi in Japan, carving a Spanish leg of ham is revered as an art within some culinary circles. Not convinced? Give it a go yourself, at My Little Tapas Bar's one-night-only jamon-carving workshop on Saturday evening, featuring top-notch meats from Spanish producer 10 Vetas, a favourite of top restaurants such as El Cellar de Can Roca and two-Michelin-starred Calima by Dani Garcia.

The session will comprise a one-hour jamon-carving session led by David Piera Félez from 10 Vetas and My Little Tapas Bar's Maria Sevillano, followed by a casual dinner with free-flow jamon and jamon-inspired tapas in the popular tapas bar along Club Street.

It is the second of an on-going series to showcase jamon-carving, organised by Maria Sevillano and partner chef Edward Esmero. To better cater to jamon-loving diners, they plugged in a full-fledged Spanish retail pantry and jamon bar showcasing five different types of Spanish ham at casual home-style restaurant My Little Spanish Place in 2013, and subsequently in its sister outlet My Little Tapas Bar …

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