Spain is one of the countries in the world notable for its culinary arts and cuisine. However, there is one iconic and traditional product that has stood the test of time as a gastronomic favourite: Jamon, pig’s hind leg cured with salt and time.
Anyone who’s tasted jamon knows that the Spanish jamon, silky in texture and deeply savoury, is better than ham made anywhere else. Take note: they are not smoked or cooked in any way. The salt essentially plays an important role in the curing process from salting or “salado” to drying and maturation or “secado”. And when ready, the jamon is served thinly sliced, either on its own or with some good bread. Txanton, the first jamoneria in the Philippines, carries three kinds of jamon: Jamon Serrano, Jamon Iberico, and Jamon Iberico de Bellota.
Have you ever heard of a gastronomic place here in the Philippines where Spanish jamon and wine take center stage? I bet you haven’t. Lucky for us, this is exactly what Txanton has brought to our country. Txanton is the first jamoneria in the Philippines, opening its doors last November. Apart from the finest and rarest wine collections, Txanton have taken the best Jamon Iberico Bellota from four regions in Spain–Guijuelo, Huelva, Valle de los Pedroches, and Extremadura. Now we can have a taste of these otherwise foreign destinations. After all, there is no better way to get to know a certain culture than through its food and, of course, its wine!
Located along Pasong Tamo Extension in Makati, Txanton’s one-of-a-kind shop feels like a museum where all wine cultures and quality Spanish jamones meet.