Learn from the best experts in the industry
We offer you comprehensive training in ham, integrating tradition, scientific knowledge and innovation.
The training content has been developed by the Monte Nevado technical team, with over 125 years of experience in ham production, in collaboration with a prestigious Committee of Experts.
An alliance that guarantees solid, up-to-date learning fully aligned with the demands of the sector.
In our Knife Cutting Courses you will not only learn step by step the fundamentals of professional cutting and plating, but also the theoretical and practical knowledge about ham that will allow you to perform excellently as a ham cutter.
We will work on ergonomics, presentation, making the most of the piece, and service, with practical explanations and simple methods so you can apply everything you've learned from day one.
A comprehensive course covering everything from knowledge of pigs and their genetics to sensory analysis, including the production process, legislation and regulations on labeling.
The course combines theoretical classes, practical sessions and a final assessment, so that you can consolidate each piece of content progressively.
Sensory training on cured ham is one of the great forgotten aspects of the sector, which is why at Campus del Jamón we organized both Specific workshops such as courses/seminars for professionals, such as Head Waiters.
Learn to identify nuances of breed, feed, curing, and texture with experts from the tasting panel.
The Campus del Jamón offers you the opportunity to acquire Specialized knowledge about ham from the best experts and in specific work sessions.
Training courses for delicatessens, professional meat cutters, sommeliers or restaurant managers alongside tailored workshops.
The Campus del Jamón organizes monthly scientific conferences and seminars given by leading experts of the sector, both nationally and internationally.
Aimed at professionals, scientists and students of ham, These conferences provide a unique space to learn, be inspired and connect with those who are driving the evolution and future of the ham sector.
This space collects proposals, concerns and real challenges that affect the world of cured ham.
From quality processes to conservation, labeling or sustainability: any idea that deserves to be investigated can be shared here.
Alterations in ham are called scabs. Although there are different types of scabs (putrid, acidic, damp, mite-related, etc.), they are not currently characterized according to the causative agent and related to the predominant metabolites and their sensory characteristics. Furthermore, identifying their location in the ham is difficult since it must be done by smell, which does not allow for demarcating specific areas because olfactory perception is not localized enough to limit small zones. Therefore, it could be interesting to develop some type of chemical "revealing agent" that, when applied to the affected cut area, would allow us to identify the predominant metabolite and the affected area. In addition to allowing for the objective classification of scabs for study, this system could facilitate the investigation of the scab's origin, once the affected area and its possible entry points for the causative agent are known.
The need arises to reduce the oxygen content in the headspace of sliced ham packaged in MAP (Moisture-Assisted Packaging) to improve quality and extend shelf life. While the critical oxygen content in the headspace of cooked products has been determined, as well as the impact of dark resting time on color oxidation in illuminated displays, and the viability of cultures capable of reducing oxygen content, in the case of cured ham there is a need to study the effect of residual oxygen content, the gas-to-product ratio, the oxygen-reducing capacity of the microbiota present, and the use of potential packaging solutions combined with the type of atmosphere used.
Consuming cured ham with certain foods can create a synergistic combination, making the overall satisfaction greater than eating the ham alone. During chewing, the integration of saliva with the lean meat and fat creates a mass with sensory properties that evolve throughout the process due to factors such as size reduction, hydration, extraction, aeration, emulsification, acid-base reactions, and volatilization. These processes depend, among others, on the ham's composition and preparation method, the composition of saliva, and the presence of other foods. While some studies on food pairing have been conducted, a scientific basis is needed to explain the changes that occur when ham is combined with other foods in order to establish the most suitable pairings.
Gasull, MDG (2022). The pairing of cured ham with extra virgin olive oil. Eurocarne: The international magazine of the meat sector, (306), 33-38.
Training in Ham for companies and collaboration agreements.
At Campus del Jamón we share our knowledge by collaborating with top-tier entities in the sector to to promote the culture of Iberian pork and cured ham.
As part of our mission we have worked together with organizations such as Interporc, the Serrano Ham Consortium, Agacuj and the CIFP Felipe VI.
We design customized training, tailored to each client's profile and in in-person or online formats as required.
We have worked with companies such as Bonpreu and Carrefour in Spain, and with international distributors such as Valsana (Italy), R&S Group and Joka (Germany).
Our training programs on cured ham can be 100% eligible for funding through FUNDAE, allowing you to recover your investment through the training credits available to your organization.
It is a system subsidized by the State Foundation for Training in Employment (FUNDAE), which allows companies to finance the training of their workers through the contributions made to Social Security.
Our training programs on cured ham can be 100% eligible for funding through FUNDAE, allowing you to recover your investment through the training credits available to your organization.
Access specialized training with minimal investment or at no additional cost.
Enhance your team's skills in the culture and techniques of cured ham, adding value and differentiation to your business.
We take care of the entire administrative process so that your company does not assume additional burdens.
Contact us to receive personalized advice on the discount for your course and start taking advantage of your annual training credit.
