Last Wednesday I was lucky enough to be invited to the launch of the Brindisa Ham Bar in Brixton. I arrived to a heaving room, full of people with glasses of wine and small plates of food. It was very exciting, if a little chaotic, and we were shown to our seats. The menu was a tad confusing, so we asked for advice from the ever hard working Cyril Brites. He recommended me a glass of Cava followed by a glass of Rioja and several little dishes.
Whilst we were waiting for our food to arrive, we were given an appetiser of Carriada, a stewed pork cheek. It was cooked well, flaking easily with a fork, and the flavours were rich and homey.
These tasty golden balls were next – their Fritters. Bite sized pieces of Monte Enebro Goats cheese bread crumbed, deep fried and topped with honey. What is there not to like about this combination.
Their star dish was the Iberico Pork cut which melts in your mouth. It was seasoned with large chunks of coarse sea salt and served with a celeriac mash.
A Brindisa Ham Bar visit wouldn’t really be complete without tasting some ham. The kitchen is open for customers to see, and the hams are carved there giving an exciting theatre element to the dining experience. We tasted their Iberico Acorn Fed ham which was a taste explosion. The ham was carved well, presented impeccably and melted on the tongue.
I was too full for cheese (yes that is possible) so I gave it a miss, however I recognised the Rey Silo and Bombon de Iruelas which I had tried at the Borough Evening of Cheese back in December. Rey Silo is a raw milk Cows cheese which uses the rich milk produced by cows which graze the Asturian pastures. The Bombon is a raw milk Goats Cheese from near Avila. Both of these are available to buy in their stores.
Brindisa Ham Bar is open now to the public, check out their website for opening hours.