[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_align=”center” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_align=”center” header_2_text_color=”#a31c27″ header_2_font_size=”30px” header_2_line_height=”1.2em” background_color=”RGBA(0,0,0,0)” z_index=”500″ width=”80%” module_alignment=”center” sticky_limit_bottom=”body” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_color=”#a31c27″ header_2_font_size=”30px” background_color=”RGBA(0,0,0,0)” z_index=”500″ sticky_limit_bottom=”body” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Europe now has its new \u201cBest Jam\u00f3n Ib\u00e9rico Cutter<\/strong>\u201d. Mert Arman, from the hospitality school in Berlin, was crowned the winner of the 3rd Edition of the International Jam\u00f3n Ib\u00e9rico 2024 Ham Cutting Final<\/strong> 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)<\/strong>, together with the EU, as part of<\/strong> the \u201cJamones Ib\u00e9ricos from Spain, Ambassadors of Europe in the World\u201d<\/strong> campaign, <\/strong>seeks to highlight the skills of professional ham cutters and to spread the culture of Jam\u00f3n Ib\u00e9rico at an international level.<\/span><\/p>\n The German won over other students such as Laura Mu\u00f1oz and Ram\u00f3n Arias, both from the hospitality school in Seville, who won second and third place, respectively. The technical jury of the competition, led by Jes\u00fas P\u00e9rez Aguilar, ASICI’s Director of Communication<\/strong>, imposed rigorous tests related to the cutting, aesthetics, presentation and creativity of the dishes, masterfully tackled by the participants for more than two hours.<\/span><\/p>\n The panel of experts included the Michelin-starred chef and Ambassador for Jam\u00f3n Ib\u00e9rico 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 Jam\u00f3n Ib\u00e9rico. <\/span><\/p>\n With this type of initiative, the Interprofessional aims to generate interest in the product and promote the knowledge and values of Jam\u00f3n Ib\u00e9rico, especially among young people.<\/span><\/p>\n The culmination of three years of exclusive training:<\/span><\/strong><\/p>\n 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 Jam\u00f3n Ib\u00e9rico, so that they can spread the culture of Ib\u00e9rico ham wherever they go, using the skills and concepts they have learnt during their training.<\/p>\n 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.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_gallery gallery_ids=”8741,8745,8749,8753,8757,8761,8765,8769,8773,8777,8781,8785,8789,8793,8797″ posts_number=”100″ show_title_and_caption=”off” show_pagination=”off” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" MERT ARMAN, WINNER OF THE 3RD EDITION OF THE INTERNATIONAL HAM CUTTING COMPETITION OF \u201cJAMONES IB\u00c9RICOS FROM SPAIN, AMBASSADORS OF EUROPE IN THE WORLD\u201dEurope now has its new \u201cBest Jam\u00f3n Ib\u00e9rico Cutter\u201d. Mert Arman, from the hospitality school in Berlin, was crowned the winner of the 3rd Edition of the International Jam\u00f3n Ib\u00e9rico 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 \u201cJamones Ib\u00e9ricos from Spain, Ambassadors of Europe in the World\u201d campaign, seeks to highlight the skills of professional ham cutters and to spread the culture of Jam\u00f3n Ib\u00e9rico at an international level. The German won over other students such as Laura Mu\u00f1oz and Ram\u00f3n Arias, both from the hospitality school in Seville, who won second and third place, respectively. The technical jury of the competition, led by Jes\u00fas P\u00e9rez 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 Jam\u00f3n […]<\/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-8826","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8826","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=8826"}],"version-history":[{"count":5,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8826\/revisions"}],"predecessor-version":[{"id":8832,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8826\/revisions\/8832"}],"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=8826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}