The “EU Pork, The Smart Choice” campaign is hosting its masterclasses for the second time in Vietnam. This year, the classes will take place in Ho Chi Minh City and Da Nang, offering chefs the opportunity to learn more about the benefits and versatility of European pork.

The campaign is cooperating once again with A Au Vocational Guidance Corporation, an institution with over 17 branches and more than 30,000 students each year.

The masterclasses will be held on the following dates:

• Ho Chi Minh City: February 27, 2025
• Da Nang: March 6, 2025

Each city will host a session that combines a theory class with hands-on practical lessons. Participants will have the chance to learn about cooking with European pork, ham carving, and how to incorporate both European and Vietnamese culinary traditions. The focus will be on practical skills, including the preparation of tapas using Serrano ham.

Here’s a closer look at what will be covered during the master classes:

1. Introduction to the European Union, and Pork Trade with Vietnam

   • A session explaining the relationship between the European Union and Vietnam in the pork trade.

2. Key Merits of European Pork from Spain and Portugal

   • Safety:
     • Traceability: How European pork is tracked from farm to table.
     • Biosecurity: Measures to prevent diseases and ensure safety.
     • Disease Control: How pork production maintains health standards.
     • Feed Safety: The regulated feed that European pigs consume.
   • Quality: The high taste and texture standards of European pork.
   • Animal Welfare: Ethical farming practices that ensure the well-being of animals.
   • Sustainability: How European pork production is environmentally responsible.

3. Cuts of European Pork

   • The different cuts of European pork, their characteristics, when to use them, and how to prepare them to get the best results, will be explained during the classes.

4. Cold Cuts, Including Ham

   • Participants will learn about the different types of cold cuts, including ham, the differences between them, when to use them, and how to cut them properly for the best presentation.

This is a great opportunity for chefs to gain new skills and deepen their understanding of European pork, its quality, and its role in modern kitchens.