This training is aimed at professionals in the sector, for them to become experts on the use of ham and ham carving. This activity will also connect them with the European culture in terms of food, cuisine, and traditions.
The session will consist of a theory master class and practice, in which professional ham carvers Qiuxu Zhang and Nic Deng will work directly with the participants and teach them one by one the key aspects of ham carving.
In the first hour, carvers will review the whole production process of the ham, different relevant key characteristics of EU pork, as well as some aspects about the tradition and the ham carving process.
Then, attendees will be divided into two groups, for a better learning experience, and will be taught about all the aspects involved in the ham carving, including the jamonero stand, carving knives, starting the carving, turning the ham, among many others.
During the practical teaching, attendees will also learn about the cultural aspects, cuisine and tradition, as well as the ham eating experience, making their own tapa style dishes using the carved ham.
Afterwards, they will enjoy a cooking demonstration by hotel head chef, and a set meal including several dishes featuring the carved ham with ideal EU wine pairing 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.