Professional Ham Cutter Course

This course is the family jewel. Its training program turned EICJ into a benchmark when talking about top level Gastronomic Training.

Ham Cutting is a delicate technique based on product knowledge, morphology and origins. EICJ is specialized in turning students into actual professionals who know how to make ham profitable.

A Ham Cutter is also a product ambassador whose mission is to transform the product so the client can enjoy it. We are committed to show you our secrets so you can perform a straight cut, extract perfect slices, apply the “Corte en caída de la maza” (“Maza” levelled cut, which is a straight cut, parallel to the axis of the ham), choose the most appropriate tools and make the best presentations.

PROGRAM

Theoretical Part:

Classification of the several hams we can find in the market.
Designation of Origin: What do they offer?
How to choose a good ham.
Levelled cut and tools to perform it.

Practical Part:

Ham’s positioning for its cutting.
“Maza” levelled cut.
“Babilla” or stifle levelled cut.
Kneecap extraction method.
Breaking of the fibula.
Ham presentations: artistic, mosaic, terrace.

STUDENT MATERIALS

“Conoce el Jamón y su Corte” (“Get to know ham and its cutting”), a book by Jesús Serrano.
Diploma of Attendance.
Professional Ham Cutter Personal Card issued by EICJ.
Civil Liability Insurance.
Embroidered Cook’s Apron.
Access to EICJ’s Online Community (Job bank, tutorials, discounts…)
Vacuum Ham Packaging of the student’s sliced ham.

DURATION OF THE COURSE

10 hours in one day, divided into a morning session and an afternoon session.