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

See Agenda of Courses

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