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.
Lactic acid bacteria are key to obtaining the sensory characteristics of many cured and matured sausages and have been the subject of numerous studies. In the case of cured Iberian and Serrano hams, the impact of the lactic microbiota has been little studied, and in some cases, it is considered responsible for certain sensory defects related to aroma. Further research is needed to understand the origin of the lactic microbiota, its distribution within the ham, the main entry points (vessels, probes, structural damage, etc.), and its impact on sensory characteristics based on the ingredients and processes used, both in whole hams and in sliced products packaged using MAP or vacuum packing under typical commercial conditions.
The challenge would be to delve even deeper into the world of ham; leading companies in the sector, such as yours, have focused on training, innovation, and collaboration.
https://www.joselitolab.com/
Offer a tasting menu with Iberian pork as the central focus, the history of the pig from its origin to its most innovative technique.
A menu ranging from the aperitif and welcome cocktail to the coffee petitfours or the liqueur at the end of the menu.
Example:
Olive-Pork-Acorn-Fizz
– Pig and Roses
– Iberian ham toast
– Pig's udders
– Iberian consommé
– Iberian croquette
– Castanets
- Secret
– Little hands and tail with flowers (Spring roll)
– Ginger and lizard canapé
– Truffle blini
– Bun, coscaron and liver
– Vanilla ice cream
– Iberian shortbreads
– acorn liqueur
Floral aromas can be generated by certain lactic acid bacteria (Sánchez-Molinero & Arnau, 2008) or other microorganisms (Zhu et al., 2022). This note intensifies a few hours after the ham is cut. It is not considered typical of traditional Spanish hams, but it is present in some types of ham produced using processes similar to those of Parma ham, where it forms a harmonious whole with other cured notes. One of the responsible substances is phenylacetaldehyde, which comes from the oxidative decarboxylation of phenylalanine (Berdagué et al., 1991). It would be interesting to delve deeper into the key substances that contribute to this aroma in each type of product, the causes that originate it, and to what extent it contributes to the product's quality.
Sánchez-Molinero, F. & Arnau, J. (2008). Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham. Meat Science, 80(4), 1074-1080.
Zhu, Y., Wang, W., Zhang, Y., Li, M., Zhang, J., Ji, L., … & Chen, L. (2022). Characterization of quality properties in spoiled mianning ham. Foods, 11(12), 1713.
Berdague, JL, Denoyer, C., Le Quere, JL & Semon, E. (1991). Volatile components of dry-cured ham. Journal of Agricultural and Food Chemistry, 39(7), 1257-1261.
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.
