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Why summer is one of the best times to enjoy Iberian ham
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The Book Day has always been a date linked to culture, stories, and the way we understand the world. This year, at Dehesa Monteros, we wanted unite literature and gastronomy in the same experience.
April 23rd to 26th, next to the Uskar restaurant, we've launched a proposal that's as simple as it is revealing: come with a book in hand and discover how a story can converse with a flavor.
An experience where the book dictates the pairing
During these days, Those who visit Uskar with a book can enjoy a tasting of Iberian products Dehesa Monteros accompanied by a glass of wine from José Miguel Valdivieso's restaurant winery. But there's a nuance that makes this initiative unique: the wine is selected based on the book's theme.
Sommelier Raúl García will be in charge of proposing a pairing that connects literature and wine in a single sensory language. A different way of understanding gastronomy, not just as a product, but as a narrative.
How to collect Secret Madrid, it is one of the most unique plans in the city to celebrate Book Day, precisely because of its ability to turn an everyday gesture—reading—into a shared experience.
Gastronomy and literature: two ways of telling origin stories
This initiative is not accidental. At Dehesa Monteros, we understand Iberian ham as something that goes beyond the product.
Our way of raising Serranía de Rondapigs—in freedom, in the dehesa woodlands, with a chestnut pre-mast which provides a unique organoleptic profile—is, in itself, a story worth telling.
This same vision gave rise to ‘The Dream of the Serranía de Ronda’, an editorial project that captures the most human, cultural, and emotional side of our work. A book that, like this initiative, seeks Highlight the value of Iberian heritage as a cultural asset.
Uskar: the natural setting for this meeting
The restaurant Uskar represents a way of understanding cuisine that is very much aligned with our philosophy. Respect for the product, traceability, and a contemporary look at tradition.
From its origin as a neighborhood bar to its evolution as a gastronomic space, its proposal maintains a key idea intact, Let the product speak for itself. And it's precisely there that our Iberians find their place.
When the product also tells stories
This collaboration is a statement of intent. Because just as a book needs time, context, and care to make sense, our Iberian [products] are born from a slow, demanding process deeply tied to the land.
Read, taste, share. Three different ways to experience the same thing., The search for authenticity. If you pass through Madrid these days, perhaps all you need is a book to discover a new way of savor the culture.
