For this trainings we had the pleasure to welcome restaurant owners, experts in European-style food and chefs. The main idea is for them to become agile in the use of ham and ham carving. This activity connected them with European culture in terms of food, cuisine, and traditions.

The session consisted of a theory class and practice, in which professional ham carvers worked directly with the participants and taught them one by one the key aspects of ham carving.

In the first hour, our experienced carvers reviewed the whole production process of the ham, different relevant key characteristics of EU pork, as well as some aspects of the tradition and the ham carving process. Their very particular approach to European cuisine made the introduction very useful to the participants as they were able to have a quite vivid Q&A session where they deepened their understanding.

Then, attendees were divided into two groups, for a better learning experience, and studied about all the aspects involved in the ham carving, including the jamonero stand, carving knives, starting the carving, and turning the ham, among many others.

During the practical teaching, attendees learned about the cultural aspects, cuisine and tradition, as well as the ham eating experience, making their own tapa-style dishes using the carved ham.

Afterward, they enjoyed a cooking demonstration by the hotel head chef, and a set meal including several dishes featuring the carved ham with ideal EU wine paired by the hand of a professional sommelier to enhance the flavour of the ham, reinforcing the idea of carving and eating the ham as an experience, rather than just a product. The sommelier introduced also recommendations about how to enjoy both wine and ham together.

They all left satisfied and with a new learning experience to share with their commensals and staff!