Serrano Ham Carving Course
6th March 2017 . Instituto Cervantes Tokyo
The Interbranch Agri-Food White Pork Organization of Spain, INTERPORC in collaboration with The Instituto Cervantes organized a Serrano Ham carving course for 23 Japanese professionals from different restaurants of Tokyo; this year, we were honoured to host Spanish restaurateurs.
The participants learnt how to cut a whole ham leg under the guidance of the well known Ham carving master, Ricardo Rojas.He also showed some useful techniques about the ham presentation as well as its conservation. Moreover, at the begining of the event, INTERPORC Representative Cristina Marí had the chance to enlighten the particpants with some theoretical information,such as types of hams, production process or nutritional and sensory properties of the ham. On the other hand, Naoto Watanabe showed the main figures of the sector and institutional relationships between Governments to promote and assure safe and smooth business for companies interested.
Finally, the students were rewarded with a diploma to certificate their participation.
This course has been organized in the Instituto Cervantes in Tokyo for the third consecutive year. It seems to have a very warm welcoming among the Japanese professionals, so it is likely to be organized in the coming years.