One of Spain’s identifying factors is its Jamón Ibérico, considered one of the world’s top delicacies. While in Madrid, you’ll enjoy a workshop with a master carver, learning everything about the product, from raising the pigs to curing the meat. Of course, you’ll also learn the authentic carving techniques that make the ham so famous. To end your experience, enjoy a lunch of tapas and wine with your host and take home a pack of Jamón Ibérico carved at the workshop.

Jamón Ibérico is essentially a symbol of Spain, and what makes this product so special is how it’s carved. Perhaps you’ve seen the curated leg of a pig secured onto a traditional wooden ham holder, known as a buarfe, with a long, narrow, and very sharp knife. Every part of the process requires specific tools and techniques, which you’ll learn in this Jamón Ibérico carving workshop in Madrid.

You’ll start by meeting your host in the historic center of the city at a specialty ham shop. After getting to know your master carver, enjoy sipping a glass of regional wine while listening to the origins of Ibérico ham and what makes it unique. You’ll also learn why its curing process takes so long, how to preserve the meat, and even the pricing structure of the finished product.

Then, your instructor will introduce you to the equipment needed for carving. Discover the traditional buarfe used to secure the meat in place and the special knife shaped in a way (and precisely sharpened) that allows carvers to get exceptionally thin slices and adjust their movements according to the area of the shoulder and leg. Your host will show you how to properly mount a leg of Jamón Ibérico de Bellota, hoof facing up, giving you access to the maza part of the leg, known for its intense flavors and marbled fat. Other parts of the leg include the knuckle, flank, and contramaza, and when carving, experts advise mixing maza and contramaza slices for the best flavor.

After showing you how to trim the leg, your instructor will demonstrate how to carve it properly by making parallel slices away from the hoof and cutting along a flat surface. After watching this technique a few times, you’ll try out your newfound skill. Of course, you can taste pieces of the ham to learn about the different textures and flavors of the leg. At the end of the workshop, you’ll receive a vacuumed pack of sliced meat to take home.

After the workshop, you’ll relax with your host and enjoy traditional tapas of Ibérico charcuterie and Spanish cheese paired with another glass or two of wine. You can also choose from beverages such as beer, water, soda, and coffee.