All our workshops enological can add dinner served with live music. Ask.
Spaces: near Cathedral and Tibidabo.

We suggest you get started in this art from the hand of professional experts: Santiago Rams - Member of the Association of Official Cutters Ham, 25 years of industry experience.
program:
• Definition of the four designations of Spanish Iberian ham. Definition of the other two designations of origin of white pork (Teruel and Trevιlez).
• Differences between Bellota ham, Recebo and Cebo. The white ham and differences with the Iberian Peninsula.
• How to choose the ham or shoulder to buy appropriate for each family or situation.
• Breeds of pigs: Iberian, Duroc, Jensen and Jersey.
• Utensils for the preparation of the ham, descortezarlo and cleaning. Tips on how to maintain it once started, that does not spoil.
• What to do when problems arise once started.
• Finally, perhaps most importantly, cut and emplatado the ham.
• tasting ham with tomato bread.
Price includes: Class-tasting, Cutter, training materials and documentation.
Groups minimum 10 people. See prices. Languages​​: English, French, Spanish and Catalan. Duration: 90 minutes. Tell us your travel plans and we adapt to it.

• Detailed information tel.: +34 931 052 205, .(JavaScript must be enabled to view this email address)
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