Not all hams are the same, that is for sure. But the real question to be answered by a Master Cutter is: Why?

The Master Cutter happens to be a link between the ham maker and the consumer. This is a critical role: if the cutter is able to go beyond what lies beneath a slice the consumer will enjoy a genuine experience and the cutter will be one step closer to make himself or herself indispensable.

There are so many details inside a ham and the cutter must know them all so he can answer questions as: Which is the tastiest part? Which wine would match a “babilla” or stifle cut? Which wine would never match a “jarrete” or shank cut?

Know the world of ham from the inside.

Welcome to Ham’s Sensory Analysis

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Program:

  • Sensory Analysis applied to Ham. How can it help a Cutter?
  • Tasting differences between “Ibérico” (Iberian) Ham and White “Serrano” Ham.
  • Peculiarities, weaknesses and virtues of each sensory part of the ham.
  • Wine-Matching: basic notions to enhance the taste and combinations that you should never do.
  • Practice: Technical-hedonistic tasting with white “Serrano” ham and “Ibérico de Bellota” (Iberian acorn-fed) ham.

Escuela Internacional de Cortadores de Jamón

Geolit, Parque Científico y Tecnológico
Calle Sierra Morena s/n, 23620, Jaén

T + (34) 953 96 14 14

M + (34) 635 627 290

info@escueladeljamon.com