A spectacular cellar exclusively for the Campus, under natural atmospheric conditions to cure and preserve in perfect condition more than 7000 pieces of ham
A spectacular spectacular drying chamber with natural conditions for tastings and practices in a unique and atmospheric setting.
Central space for viewing and practice with real product
Access to the Monte Nevado cellars
Ham Master Courses
External characteristics of ham
Cured ham: size, weight, shape, fat, rind, loss, etc.
Slicing: theory and practice