Contest Rules
Application Form
The second edition of this championship faced six contestants against each other, who had to offer their best creations with fresh and cured Arturo Sánchez Iberian cured meats cut of with Berkel's mastery. The participants had 40 minutes to prepare their two proposals, six cold and six hot assemblies, one for each member of the jury. This year, as a novelty, the contestants were able to choose the Iberian headboard from among the products offered by Arturo Sánchez to prepare their montados. They also had to demonstrate how to use the Berkel Volano slicing machine, with which they had to cut the products as they are being prepared.
A jury of professionals followed closely monitor the entire process, taking into account aspects such as creativity and originality, the speed with which they create their montados and the flavour of the ingredients used.
The best montado in each category, hot and cold, has become the Best of Spain and received a prize of 800 € each.
Winners:
David Hernández Nieto
Baguetín Arturo Sánchez
Restaurante Los Caños, Haro, La Rioja
Montado Caliente:
Rocío Maya Díaz
Como Cerdo en la Dehesa
La Taberna de Noa, Fuentes de León, Badajoz
Contestants
Cold Montado: Jamón, Jamón
Hot Montado: Como Cerdo en la Dehesa
Alejandro Jiménez Muñoz
Cold Montado: Tartar de Salchichón
Hot Montado: Cerdito Caliente
Aromas de Rioja by Zenit, Calahorra, La Rioja
Montado Frío: Baguetín Arturo Sánchez
Montado Caliente: Pan de Torreznos, Solomillo al Whisky Arturo Sánchez y Mostaza
Catalina Brennan
Cold Montado: De Guijuelo al Mediterráneo
Hot Montado: Guijuelo, umami & cañero
Cata’s Private Chef, La Herradura, Granada
Carmelo D’Andrea
Cold Montado: 100% Ibérico en Verde
Hot Montado: Presa Ibérica y Huerta
La Taberna del Gourmet, Alicante
Borja Letamendía Alonso
Cold Montado: Sobrasada de Ibéricos, Nido de Patata y Yema de Huevo
Hot Montado: Montado de Presa y Papada Ibérica, su Bechamel Gratinada, Pimientos Asados y Canónigos
Restaurante El Extremeño, Villa del Prado, Madrid
Jury