Omar Allihboy
Chef and founder of Tapas of Revolution
Omar is a leading figure of Spanish cuisine in the UK. On his journey to the origin of the Ibérico Sense, he explored the Dehesa, spoke with livestock farmers, and discovered the process from the inside. An experience that deepened his conection with the product and reaffirmed his way of cooking.
Nature
For Omar, walking through the Dehesa was like opening an album of memories. The holm oaks, the light, the silence… everything felt familiar and at the same time revealing. There, he understood that the landscape is not just a setting: it is origin, character, and flavor.
Walking alongside the free-range animals and listening to those who care for this environment reminded him that respect for nature is the starting point of any exceptional product.
Flavour
Every slice of Ibérico Ham he tasted on the trip confirmed what Omar already knew: flavor is not improvised.
It is built with time, technique, and truth.
For him, it was a reunion with the essentials. No additives, no artifices. Just a product that speaks for itself and moves you as soon as you try it.
Time
In the curing room, time has a physical presence. It’s in the air, in the aromas, in the calm of those who know how to wait.
Omar felt it as another ingredient, invisible but essential.
As a chef, he was fascinated to see how that time transforms the product and how patience can give rise to something so full of nuances.
“When you taste Ibérico Ham a universe of flavours unfolds.”
-Omar Allibhoy
(Chef and founder of Tapas of Revolution)
Sustainability
During the journey, Omar discovered that the sustainability of Ibérico Ham is not an added concept but its foundation. The Dehesa is a unique ecosystem, and the Iberian pig plays a key role in its balance, helping to conserve biodiversity and naturally protect the environment.
A respectful relationship between the environment and the product that guarantees the future of both.
Art
The cut, the color, the texture… Omar saw it clearly: Ibérico Ham, freshly sliced and served, is already a work of art in itself. And when part of a recipe, it does not lose its protagonism: it enhances, complements, and adds depth without masking any flavor.
An expression of balance, simplicity, and precision that fits his way of cooking.
Culture
From the very first walk through Seville, Omar felt he was coming home. Every corner, every conversation, every shared dish had something that resonated with his story.
The culture of Ibérico is not a mere anecdote: it is a way of being.
This journey was not only gastronomic. It was also emotional. A reunion with what continues to inspire him
