웹사이트와 잡지에 실린 사진입니다.
하몽을 자르고 있는 제 모습이 실렸네요.
아래는 기사 전문입니다.
Jamon aficionados worship the taste of jamon iberico. The fatty, premium version of Spain’s famous dry-cured ham is made from rare black Iberian pigs fed a steady diet of acorns. The resulting nutty taste is the perfect complement to an earthy Spanish red wine.
In Seoul, jamon iberico may be best enjoyed at Cariño, a vibrantly colored tapas bar that floats among a sea of cafés in a Sangsu-dong alley. Given that Cariño is primarily a tavern, the menu is fairly minimal and its offerings are not likely to fill you up. But with a prime jamon leg on display near the register, often half-carved, the eats tend to steal the scene anyway.
상수동의 카페거리 한복판에 자리잡은 까리뇨, 그곳에서 먹은 하몽 이베리코는 서울 전체에서 먹은 것들 중 최고의 맛을 볼 수 있었다.
Chef Gu-hyun “Jose” Kim is an oenophile who discovered the joy of tapas through his love of European wines. In 2014, he traveled to Spain to study the art of jamon carving, obtaining certification in the skill while there. He has also applied his passion to the exclusively Spanish drink list on Cariño’s compact, beautifully designed menu.
구현, Jose kim은 유럽와인과에 빠진 후 2014년에 스페인에서 하몽자르는 기술을 배우고 인증을 받아 돌아왔다.
Overall, the fare at Cariño looks and tastes indulgently authentic. You should, however, watch for two subtle (and tasty!) Seoul adaptations: First, only the least salty variety of jamon – that is, iberico – is served. Second, the juicy prawns of the gambas ajillo are garnished with tiny, innocent-looking peppers that will kick you in the mouth about ten seconds after you pop them in, so be careful. Or just order lots of wine to wash them down.