TASTING HAMS AND CURED MEATS FROM SPAIN

What's on

Spain has the largest figures worldwide for ham production and consumption. Although many hams are still cured in the traditional, artisan way, the old, natural drying-chambers have largely been replaced by modern chillers that maintain the ideal temperature and humidity conditions throughout the process.

There are different levels of quality for cured ham depending on the origin of the fresh meat, the breed and diet of the pig, how it is tended and slaughtered, the skill and care of the producers and the duration of the whole process. The minimum curing period is seven months, but it may be much longer depending on the initial weight of the ham and other factors.

ICEX/Foods and Wines from Spain in the Netherlands in cooperation with the Dutch association for deli and cheese shops (Stichting Foodspecialiteiten Nederland), is organizing a presentation with a tasting of Spanish hams and processed meat products, with the aim of promoting the presence and to increase knowledge of these products in the Netherlands.

This presentation will take place on 31st October 2022 and will consist of a tasting presented by a Dutch expert in the sector.

A selection of Spanish hams and processed meat products will be presented, to a professional audience of round 25 Dutch gourmet / delicatessen shops.

Herman van Teylingen ''Maestro Cortador'', will guide the participants on a journey in the different regions of Spain with ham, meats and delicacies.

This tasting will last for 2 hours including a presentation of the products and 20 minutes for questions & answers. Afterwards there will be a networking  session where the participants have the opportunity to try the ham and processed meat products.

• BERNARDO HERNANDEZ SL
• DISTRIBUCIONES DEL JAMON CEREZO SL
• EMBUTIDOS L RIOS SL
• MANUEL GUILLEN SA
• PEÑACRUZ SL
• REDONDO IGLESIAS SAU
• SUCESORES DE J PONT SA

In 2017 Herman obtained his diploma and title of Maestro Cortador Profesional or professional master cutter at the Escuela Profesional de Cortadores in Madrid.

The farms and slaughters followed in 2018 by training in Granada.

For example, he gives workshops for events, supermarket, S.V.O vocational education, Hubertus Berkhoff culinary vocational school and Vakcentrum food specialties. Herman also organizes regular meetings for individual entrepreneurs and its customers.