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28 Ham Cutting Contest / Dehesa de Extremadura

Contest Rules 

A traditional contest in Salon Gourmets, as in 1994 took place its first edition and 27 editions later is one of the most awaited. Six contestants compete to prove their cutting skills facing a jury of professionals that values factors such as: thickness and length of the slice, straightness of the cut, presentation, neatness and speed among other aspects. In addition, they will have to calculate a portion of 100 grams, demonstrate their knowledge of ham culture by answering a related question and present a dish with each of the main parts of this product: Maza, Babilla and Punta. Each contestant has an hour and a half to elaborate the perfect Spanish ham plate and so become the Best Ham Cutter of Spain in the Cutting Contest, Dehesa de Extremadura.


First Prize

Mirko Gianellaa

Jamón Experience

(Roma)

 

Second Prize

Juan Barragá Escarmena

(Fuente de Cantos, Badajoz)

 

Third Prize

Justo López Jareño

Casa Justo Restaurant

(Ciudad Real)


Jury:

Elena Diéguez, President of the Regulatory Board of the PDO Dehesa Extremadura

Elena Arzak, Arzak Restaurant Chef

Andrea Tumbarello, Don Giovanni Restaurant Owner

Pedro Larumbe, Grupo Larumbe  

Francisco Javier Morato, PDO Dehesa de Extremadura Member and Hams and Hams Shoulders Producer.

Begoña Tormo, Telemadrid and Canal Cocina Television - journalist and gastronomic presenter


Selected contestants:

Eva María García Hernández, Brindisa, Borough Market (London)

Justo López Jareño, Casa Justo Restaurant (Ciudad Real)

Juan Barragán Escarmena, Fuente de Cantos (Badajoz)

Marcos Gutiérrez García, SanJamón (Valladolid)

Mirko Gianella, Ham Experience (Rome)

Carolina Ruiz Gómez, Aldiana Hotel***** (Cádiz)


Grupo Gourmets stands on the firm foundation of more than four decades of experience as a gastronomic publishing house, manager of the Gourmets Wine Guide and private trade fair operator. It was founded in 1976 with the launch of Club de Gourmets, Spain’s oldest magazine dedicated exclusively to gastronomy, wine and travel. A monthly window to the world where readers can learn about all the latest trends in wine and fine dining, both at home and abroad.

A few months later, culinary professionals and gastronomy lovers came together at the Gourmets Round Table, a discussion forum where everything from the current state of dining to its implications were on the tables. This event, the first of its kind, laid the foundations for the New Spanish Cuisine, marking a turning point in the evolution of Spanish gastronomy. This was the first of many subsequent Gastronomy Round Tables until reaching the 9th edition to be held at the 35SG, where two topics of great interest will be discussed. The diversification of the chef’s role: owners, chefs and gastronomic consultants and the emergence of natural, organic and biodynamic wines on the oenological scene.

The first issues of Club de Gourmets as well as these events debuted to broad acclaim, and in 1979, Grupo Gourmets launched what would become a new publishing success: Gourmetour, Gastronomic and Tourist Guide of Spain, a pioneering publication that offered information to travellers about the country’s restaurants and notable sights. This handbook published its last issue in 2011.

In 1983, the Group embarked on a new adventure with the launch of the Gourmets Wines Guide, a handbook to wines that includes wineries, wine shops, wine regions and, of course, a list of Spain’s best wines, including tasting notes and ratings. Pioneering, rigorous and continuously updated, it has reached its 37th issue as a must-have wine guide for professionals and aficionados. In the Gourmets Wines Guide, readers can find 3,460 blind-tasted wines, complete with features and prices, including 2,501 with tasting notes and rankings; 1,107 wineries; 205 wine shops; 129 wine regions; individual area maps of all the Designations of Origin, and much more.

Over the last four decades, Grupo Gourmets has published more than 200 tittles, many of which have been translated into English, French, German and even Japanese. Thanks to the sponsorship of major companies, it has created an extensive publishing collection aimed at promoting the development of Spanish gastronomy.

A few years later, in 1986, Grupo Gourmets decided to create an exclusive circle for wine and food lovers: Club de Vinos Gourmets and La Alacena. More than 6,000 members belong to this select club. Every month, they receive a selection of deli products and unique wines, chosen by the Tasting Committee, delivered to their homes.

1987 saw the first Salón Gourmets Quality Food and Beverages Fair. Europe’ biggest high-end gastronomic event had, in its first year, 73 exhibitors and 8,000 visitors, figures that have increased considerably with each successive year, all the way to the present.

This event had so much potential that it was exported to other countries around the world, under the name ExpoGourmets Caribe, held in Puerto Rico and Miami. Expo-Rest, the New Restaurant Show, was also held, featuring themed restaurants, coffee shops, Quick Service Restaurants and airport and station restaurants, among others.

After a long journey, and with many years of experience under its belt, the 35th edition of the Salón Gourmets will be held in 2022. It is expected to attract more than 70,000 industry professionals and 1,600 exhibitors with 40,000 products, of which more than 600 will be new and 400 will be organic. It is a true gourmet show that continues to grow!

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