Jamón Ibérico Masterclass

Jamón ibérico is Spain's most revered food product, the result of a production chain that begins with a specific breed of pig, continues through months of free-range movement and acorn foraging in the dehesas of Extremadura and Andalusia, and concludes after a minimum of twenty-four months of natural air-curing in mountain bodegas. Understanding and appreciating jamón ibérico at the level it deserves requires guidance — the official grading system involves four categories, the vocabulary is technical, and the flavour difference between a decent serrano and a premium bellota, though dramatic when tasted side by side, is invisible to the untrained eye when reading a label. This 1.5-hour intimate masterclass, held at a specialist venue in Madrid, is led by a certified cortador — a professional ham carver trained in the specific technique required to extract maximum yield and flavour from a leg of jamón without bruising the meat or exposing cut surfaces unnecessarily. The cortador demonstrates the full sequence of cuts, explaining the anatomy of the leg, the importance of the correct angle relative to the hoof, and how fat distribution differs visibly between grain-fed and acorn-fed animals. The tasting flight covers four grades. Jamón serrano, produced from white-breed pigs and typically cured for twelve to eighteen months, represents the everyday category common across all of Spain. Jamón ibérico de cebo, from Iberian-breed pigs raised on commercial feed, is cured for eighteen to twenty-four months and shows noticeably greater complexity. Jamón ibérico de cebo de campo, from free-range Iberian pigs supplemented with acorns during the seasonal montanera period, steps toward the bellota character. Jamón ibérico de bellota 100% — the apex of the category — comes from pure-bred Iberian pigs that have consumed only acorns and grass during their final months, producing a ham with oleic-acid-rich fat that appears almost translucent and melts at body temperature. Each grade is served on individual plates, cut to order by the cortador, and accompanied by a glass of fino or manzanilla sherry. The guide explains why dry sherry's saline, nutty character cuts through jamón's richness while amplifying its savoury depth. Participants receive a certificate and reference materials covering jamón DO regulations and grade distinctions. Groups are small, typically four to ten participants. The masterclass is conducted in English. The €80 price covers the full four-grade tasting flight, paired sherry, and the certificate of participation.