It’s finally here. The ham that Catalan culinary maestro, Ferran Adria, terms “his life” makes its much-anticipated debut at Santi in an eight-course menu ($285), featuring harmonious pairings of prized Joselito jamón ibérico with potato cream soup, octopus ‘a la plancha’ and the season’s white asparagus. A special champagne menu ($360) that sees a stellar match of these rare comestibles with Louis Roederer vintages will also be available till 9 April (details below).
Unctuous, nutty and richly marbled with fat, Joselito’s oleaginous slivers have been lauded by critics as the ‘best ham in the world’ thanks to the black Iberian pigs’ raising methods and curing process. A special ecosystem in Salamanca, termed dehesa, allows holm and cork oaks trees to thrive, in turn producing an abundance of acorn to serve as feed to the animals. An unrestricted pastureland allows the native creatures a roaming area of four hectares per head while they frolick in the fresh air and natural sun.
The four-step curing process (which takes a minimum of three years) is also a critical component to the delicacy’s superior taste and texture. Salting stabilises the enzymes in each leg of ham and lends the meat its characteristic sweetness. These cuts are then left in natural curing chambers where the salt induces water loss until a precise balance is attained. Summer’s warm climate then prompts the ‘sweating’ of the hams—a process in which the fat melts and penetrates the muscular fibres—before they are left in dark bodegas (cellars) to refine and sharpen their aromas. The result is a silky ham of the finest provenance: intense red meat streaked with golden, rosy fat that melts sublimely on the palate.
Joselito Ibérico Jamón Menu at Santi
Joselito Iberic Ham
with ‘Pa amb tomaquet’ and ‘Ajo blanco’ with grapes
Marinated New Zealand Hamachi
with basil vinaigrette, apple and petit pois
Louis Roederer Brut Premier
White Asparagus with Joselito Iberic Ham
with morel mushrooms, roasted shallots
Louis Roederer Brut Vintage 2004
Octopus ‘A la Plancha’
with Joselito Iberic ham, fava beans and mint
Louis Roederer Blanc de Blanc Vintage 2004
Potato and Joselito Iberic Ham Cream Soup
with organic egg confit and Swiss chard
Rice ‘A Banda’ Traditional Catalan Rice
with market fish and crustaceans
Louis Roederer Brut Rose Vintage 2006
Roasted Suckling Pig
with sautéed peaches and endive salad
Louis Roederer Cristal Brut 2002
Chocolate Bunyols
Santi Santamaria style
10 Bayfront Avenue, Marina Bay Sands. 2/F Casino Building. For reservations, call 6688 8501 or email santi@marinabaysands.com
