Hams awaiting the cutter’s knife

In Spain, Christmas wouldn’t be Christmas without a spot of jamón, so it was appropriate that I kicked off the festive month with a jamón cutting class at Pando’s restaurant in San Eloy. This seems set to become an important venue for gastronomical education events, and the jamón cutting class was the second time I’ve been there recently.

Victor in action

The event itself was good fun, and attended by many local food bloggers and writers. After a bit of theory, we were treated to a demonstration by professional ham cutter Victor Fernández (yep, in Spain it’s a real profession), and of course we later got to sample the results of his labours.

The finished plate. Care to join me?

All in all it was an enjoyable evening, and while I’m not likely to be doing any ham cutting myself, it was still interesting to learn more about this art and its secrets.