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Three hospitality schools <\/strong>from Spain, France and Germany, ten participants <\/strong>and one winner. <\/strong>This was the grand finale of the second edition of the International Iberian Ham Cutting Competition, <\/strong>held on March 10 at the M\u00e9ridien Etoile of Paris.<\/p>\n The contest, promoted by the Iberian Pig Interprofessional Association (ASICI), with the support of the EU and within the framework of the campaign “Iberian Hams of Spain, Ambassadors of Europe in the World”, brought together 10 applicants, from the professional workshops <\/strong>organized by ASICI, on Iberian Ham and the art of cutting, <\/strong>in the main hospitality schools <\/strong>in Barcelona, Paris and Berlin. The 10 finalists demonstrated all their <\/strong>skills to “sculpt” an Iberian Ham, maximizing its flavour, <\/strong>texture and aroma. <\/strong> Finally, the Spanish Maic Rovira was proclaimed “Best Iberian Ham Cutter”, <\/strong>in a tough but exciting competition, <\/strong>which served to value the essential work of the professional Iberian ham cutter, <\/strong>within the hospitality sector, <\/strong>and at the same time, transmit the characteristics that make Iberian Ham a unique gourmet product <\/strong>in Europe, and in the world.<\/p>\n “I am very happy and proud to be here and to be able to represent my school through a product as exclusive to our country as the Iberian Ham”, <\/strong>declared Maic Rovira after receiving the award, which also highlighted the qualities of the product: ” We are lucky to have such an emblematic product of our gastronomy. <\/strong>It is a unique product, of excellent quality, <\/strong>whose versatility <\/strong>offers us infinite possibilities, which makes it very easy to work with.”<\/p>\n A contest that served to enhance the talent of future hoteliers, <\/strong>and also to awaken in them the Iberian Sense.<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_gallery gallery_ids=”0,6496,6500,6504,6508,6512,6516,6520,6524,6528,6532,6536,6540,6544,6548,6552,6556,6560,6564,6568″ posts_number=”%22150%22″ show_title_and_caption=”%22off%22″ show_pagination=”%22off%22″ _builder_version=”%224.13.0%22″ _module_preset=”%22default%22″ global_colors_info=”%22{}%22″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.13.0″ _module_preset=”default” width=”80%” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″] FIND OUT EVERYTHING ABOUT THE SECOND EDITION OF THE INTERNATIONAL IBERIAN HAM CUTTING COMPETITIONThree hospitality schools from Spain, France and Germany, ten participants and one winner. This was the grand finale of the second edition of the International Iberian Ham Cutting Competition, held on March 10 at the M\u00e9ridien Etoile of Paris. The contest, promoted by the Iberian Pig Interprofessional Association (ASICI), with the support of the EU and within the framework of the campaign “Iberian Hams of Spain, Ambassadors of Europe in the World”, brought together 10 applicants, from the professional workshops organized by ASICI, on Iberian Ham and the art of cutting, in the main hospitality schools in Barcelona, Paris and Berlin. The 10 finalists demonstrated all their skills to “sculpt” an Iberian Ham, maximizing its flavour, texture and aroma. The jury, headed by Jes\u00fas P\u00e9rez Aguilar,\u00a0Director of Communication of ASICI, imposed rigorous tests of cutting, aesthetics, presentation, weight and creativity of the dishes, which the participants faced with skill and determination for more than two hours. Finally, the Spanish Maic Rovira was proclaimed “Best Iberian Ham Cutter”, in a tough but exciting competition, which served to value the essential work of the professional Iberian ham cutter, within […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":4281,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-6783","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/6783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=6783"}],"version-history":[{"count":7,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/6783\/revisions"}],"predecessor-version":[{"id":6805,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/6783\/revisions\/6805"}],"up":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/4281"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=6783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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The jury, <\/strong>headed by Jes\u00fas P\u00e9rez Aguilar,<\/strong>\u00a0Director of Communication of ASICI, <\/strong>imposed rigorous tests of cutting, aesthetics, presentation, weight and creativity of the dishes, <\/strong>which the participants faced with skill and determination for more than two hours.<\/p>\n![](\"https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2023\/05\/concurso-corte-internacional-video.jpg\")
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