I like to pass on my knowledge of Spanish ham (link to Spanish ham) to young people who are studying in catering courses. In one or more lessons/masterclasses I show and taste what the essence of Spanish ham is, what the different qualities are, how you can determine the origin and quality, how the ham should be cut, etc. The lessons are interesting for both apprentice chefs as apprentices in service.
My lessons are also of added value for training as a gastronome-sommelier.
