Carlos Muñoz from Seville emerged triumphant, Javier López came second whilst Juan Carlos Garrido took the prize for third place and Best Weight
The award for Most Creative Dish went to Daniel Gómez of the Canary Islands
eLPOZO ALIMENTACIÓN has organised its III National Competition for Professional Ham Slicers, which is quickly establishing itself as one of the most prestigious events in the country, due to the reputation and quality of its participants and judges.
The winner of the competition was Sevillian Carlos Muñoz, based in Toledo, whilst Javier López from Murcia came second, and third place was taken by Juan Carlos Garrido from Jerez, who also won the prize for Best Weight. The award for Most Creative Dish went to Daniel Gómez of the Canary Islands
Nine slicers from all over Spain participated in this competition, whose main objective is to honour jamón.
The judges comprised of 4 people, responsible for assessing the work of each participant, and in particular, technical aspects such as slice profile, style, cleanliness, placement and order of the workbench, finish and precision of the ham, straightness of the cut, size and thickness of the slice, effectiveness and efficiency, general plating and presentation of each part of the ham (haunch, stifle and tip) as well as creativity.
They sliced Legado Gran Reserva hams. The philosophy of this brand is based on offering the consumer a consistent product of the highest quality thanks to various factors such as the fact that eLPOZO ALIMENTACIÓN has its own Iberian livestock, develops exclusive feed enriched with oleic acid to optimise the animals’ diet, and carries out thorough monitoring of the entire production process, under strict quality controls through the use of an Integral Control Process, ICP, that oversees all phases.
To sum up, Legado Ibérico ham has a healthy nutritional profile, and whilst each piece is unique, they all maintain the same quality. Iberian ham contains a high quantity of protein and provides vitamins B1 and B12 as well as minerals such as zinc and iron which promote a good state of health, quality of life and longevity.
The fat in jamón is mostly unsaturated, with a high concentration of oleic acid, the same as in olive oil, known for its beneficial effects on bad cholesterol.
The competition was run by Miguel Prieto and members of the judging panel included Roberto Arqués, José Antonio Artés, Andrés Parra and Pablo Martínez.
