The Ibérico School · A learning & sensory experience
House of Ibérico
A space by Omar Allihboy
Recipes, the craft of carving and the secrets of curing — two years of Ibérico, brought together in one place so you can discover it at your own pace.
The Ibérico School
The recipes
Twenty original recipes by Omar Allihboy, each with its own video. Choose a mood — Mediterranean freshness, classic tapas, zero-waste cooking or something quick for tonight.
Your host
The ambassador
“From the Dehesa
to the dining table”
Omar Allihboy
For two years, chef Omar Allihboy — Chef and Founder of The Spanish Chef and one of the most recognisable Spanish voices in British kitchens — has been the face of Ibérico Sense in the UK.
He has cooked, carved and told the story of Ibérico ham in his own words: in markets and restaurants, in the Dehesa where it all begins, and in kitchens just like yours. The House of Ibérico gathers that work into a single place to learn from.
- 2years of campaign
- 20original recipes
- 13short films
- 2master classes
Travel to the Origin — two years in six films
The Ibérico School
The production process
Six chapters on how time turns a single leg into something extraordinary — from the acorns of the Dehesa to the salting, the silence of the cellar and the moment it is ready to enjoy.
- 01Time is Everything
- 02Salting
- 03Resting & Drying
- 04Maturing
- 05Testing
- 06Time for Enjoyment
- ★The Master Class
The Ibérico School
The art
of carving
Seven short films and one master class on the craft behind every slice — the knife, the angle, the patience. Because Ibérico ham is not cut. It is carved.
- 01The Inspiration
- 02The Chisel & Base
- 03The Carver
- 04The Carving
- 05Preservation
- 06The Gallery
- 07Passion
- ★The Master Class
Bring Ibérico Ham to Your Table
Discover the unforgettable experience of Ibérico ham and become a distributor in the United Kingdom.
It’s not just what you see or taste. It’s what you feel.
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