Well it is true that Spain can boast of a cured ham of excellent quality. However, things change with the inauguration of the first Ham Campus in Carbonero el Mayor, Segovia. Until now almost no one dared to investigate the science behind this food. Do you want to see how this place changes the landscape?
Can R&D revolutionize ham?
snowy mount It is a century-old ham house and multi-awarded with the Food awards from Spain. It was inaugurated during May 11 el Ham Campus showing off its more than Sqm 1.200. In addition, it can hold up to 350 people. As if that were not enough, it has been designed under sustainable criteria.
The idea of the center is to promote the development of the sector through investment in R&D. John Vincent Olmos CEO of Monte Nevado, has assured: "with this initiative we want to give a boost to the initial and continuousIn the research projects. and the innovation, which allows the Spanish ham sector to continue occupying a privileged position in the highest gastronomy in the world».
He also affirms how significant it is to inaugurate it almost 125 years since the founding of the company. In fact, soon they will celebrate the anniversary.
What is learned on the cured ham campus?
From now on, professionals in the sector will be able to attend courses to improve both their knowledge and skills. The training programs will touch all aspects of the ham. So these will go from genetics to eating through the production processes. They will even provide training in protocols for tasting and sensory tastings.
The training programs, both theoretical and practical, will last between two and five days. First of all, as soon as it is inaugurated, the first course of Ham Cut. Its periodicity will be monthly. In addition, there are already scheduled various Master Class Taught by the greatest experts.
Among them there are some like Clemente Lopez Bote, Professor of Veterinary Medicine at the Complutense University of Madrid (Importance of nutrition and exercise in the montanera). He also has Hyacinth Arnau, senior researcher at the Institute for Research and Agro-Food Technologies (Ham defects: petechiae, bruises and abnormal coloration in cured ham).
How was the inauguration?
Those attending the event toured the facilities. Among them we have a court room with capacity for 30 people. There is also a training room for 23 people and a Kitchen/Showcooking area for 90. On the other hand, the Sensory Laboratory/Tasting Room is designed for 20 people. In addition, the auditorium has a capacity of 100.
Obviously, a natural cellar for the cured ham. Outside the new center, attendees were also able to visit the Monte Nevado wineries. These house nearly a million legs within 15.000 square meters.
If you are passionate about the world of cured ham, do not hesitate to visit the imposing facilities of these futuristic building. You can revolutionize the world of ham by researching the production processes and the science behind them.
