Jamón slicing has long been treated as an art form in and with centuries of tradition behind it it is a quintessential part of the Spanish way of eating in households up and down the country as well as fundamental part of any celebration or get together.
The 300 hour course was approved by the Council of Ministers and published in the state bulletin (BOE), formally creating a specialised training pathway for those who wish to follow a career as cortadores de jamon.
Until now, most professional jamón cutters learned through experience or informal training under established cortadores. Despite their presence at weddings, festivals and high-end events, there was no official qualification recognised across Spain.
The new qualification will provide practitioners a recognised diploma as part of the vocational training system (Formación Profesional). It gives the role formal recognition and aims to standardise skills across the hospitality sector.
According to Spanish media the course is entitled, Curso de Especialización en Maestría de corte y cata de jamón y paleta curados” and includes both classroom learning and practical training, along with a work placement in the hospitality sector.
Students will learn the types of slicing techniques, teaching students how to carve and portion jamón and paleta correctly by hand and, where appropriate, using professional equipment. It also covers boning, presentation and in person service at events.
In addition students will learn the different types of jamon and their distinct flavours, textures and qualities.
The government says the diploma is designed to professionalise the role and support Spain’s hospitality and food sectors. Once implemented by regional education authorities, the qualification will be valid nationwide.
Industry figures believe the diploma will help standardise quality and improve job prospects for those working in gastronomy and catering. It may also attract younger people into a profession often learned through informal apprenticeships.
Jamón is widely considered one of Spain’s most iconic foods, closely tied to regional identity and culinary heritage.
There are an estimated 1500 professional cutters in Spain and prices can range in the hundreds of euros per hour for a cutter at events and weddings.
In recent years the phenomenom has reached international visitors to Spain to try their hand at this most Spanish of traditions.
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