MERT ARMAN, WINNER OF THE 3RD EDITION OF THE INTERNATIONAL HAM CUTTING COMPETITION OF “JAMONES IBÉRICOS FROM SPAIN, AMBASSADORS OF EUROPE IN THE WORLD”

Europe now has its new “Best Jamón Ibérico Cutter”. Mert Arman, from the hospitality school in Berlin, was crowned the winner of the 3rd Edition of the International Jamón Ibérico 2024 Ham Cutting Final for students of Hospitality Schools, held at the Brillat-Savarin School in Berlin on 15 February. The event, promoted by the Interprofessional Iberian Pork Association (ASICI), together with the EU, as part of the “Jamones Ibéricos from Spain, Ambassadors of Europe in the World” campaign, seeks to highlight the skills of professional ham cutters and to spread the culture of Jamón Ibérico at an international level.

The German won over other students such as Laura Muñoz and Ramón Arias, both from the hospitality school in Seville, who won second and third place, respectively. The technical jury of the competition, led by Jesús Pérez Aguilar, ASICI’s Director of Communication, imposed rigorous tests related to the cutting, aesthetics, presentation and creativity of the dishes, masterfully tackled by the participants for more than two hours.

The panel of experts included the Michelin-starred chef and Ambassador for Jamón Ibérico in Germany, Christian Sturm-Willms, the German master cutter Torsten Habermann and the Director of the Brillat-Savarin School, Niklas Siebecke, who highlighted the importance of training in the promotion of Jamón Ibérico.

With this type of initiative, the Interprofessional aims to generate interest in the product and promote the knowledge and values of Jamón Ibérico, especially among young people.

The culmination of three years of exclusive training:

For the past three years, the Interprofessional’s aim has been to identify the best ham cutters in Europe and the rest of the world through these training courses, as well as to promote the work of professional ham cutters and the unique characteristics of Jamón Ibérico, so that they can spread the culture of Ibérico ham wherever they go, using the skills and concepts they have learnt during their training.

These training courses are fundamental for the sector, as they contribute significantly to its growth and international development, becoming an essential means of disseminating and promoting this unique gourmet product in Europe and the world.