{"id":4907,"date":"2014-01-29T13:00:41","date_gmt":"2014-01-29T13:00:41","guid":{"rendered":"https:\/\/blogs.cervantes.es\/londres\/?p=4907"},"modified":"2014-01-29T13:03:54","modified_gmt":"2014-01-29T13:03:54","slug":"seminario-taller-la-cultura-del-jamon-seminar-workshop-spanish-ham-culture","status":"publish","type":"post","link":"https:\/\/blogs.cervantes.es\/londres\/2014\/01\/29\/seminario-taller-la-cultura-del-jamon-seminar-workshop-spanish-ham-culture\/","title":{"rendered":"Seminario \u2013 Taller: La Cultura del Jam\u00f3n | Seminar \u2013 Workshop: Spanish Ham Culture"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone  wp-image-4908\" alt=\"ham_masters\" src=\"https:\/\/blogs.cervantes.es\/londres\/files\/2014\/01\/ham_masters.jpg\" width=\"600\" height=\"450\" srcset=\"https:\/\/blogs.cervantes.es\/londres\/files\/2014\/01\/ham_masters.jpg 700w, https:\/\/blogs.cervantes.es\/londres\/files\/2014\/01\/ham_masters-300x225.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2><b>La Cultura del <b>Cultura del Jam\u00f3n<br \/>\n<\/b><\/b><\/h2>\n<p><span style=\"font-size: 13px\">a cargo de <\/span><strong style=\"font-size: 13px\">Jos\u00e9 Sol<\/strong><span style=\"font-size: 13px\">,\u00a0maestro jamonero<\/span><\/p>\n<p>VIE \u00a07 FEB<br \/>\nAuditorio y Aula 0.1 Instituto Cervantes de Londres<\/p>\n<p><b>Sesi\u00f3n 1.\u00a0MASTER CLASS \u201cCultura del Jam\u00f3n\u201d<\/b><b><i>\u00a0<\/i><\/b><b><\/b><br \/>\nClase te\u00f3rica sobre el jam\u00f3n espa\u00f1ol, sus diferencias seg\u00fan la raza del cerdo, el area de producci\u00f3n y los tiempos de curaci\u00f3n. Degustaci\u00f3n de jam\u00f3n y embutidos con un vino espa\u00f1ol.<\/p>\n<p><b>Talleres<\/b><b><br \/>\n<\/b>Las siguientes sesiones consistir\u00e1n en clases te\u00f3ricas sobre las especificaciones de cada Denominaci\u00f3n de Origen (D.O.). Explicaremos las caracter\u00edsticas de cada jam\u00f3n y la normativa que ha de cumplir para ser considerado como tal, para continuar con un taller de corte, en el que aprenderemos a cortar un jam\u00f3n de la manera m\u00e1s profesional. De esta manera, podr\u00e1s sacarle m\u00e1s partido al jam\u00f3n, sabiendo qu\u00e9 hacer en cada momento del corte.<\/p>\n<p><a href=\"http:\/\/londres.cervantes.es\/imagenes\/File\/spanish_ham_programme.doc\" target=\"_blank\"><strong>M\u00e1s informaci\u00f3n<\/strong><\/a><\/p>\n<hr width=\"90%\" \/>\n<h2><span style=\"color: #000080\">Spanish Ham Culture<\/span><\/h2>\n<p><span style=\"color: #000080\">by<b> Jos\u00e9 Sol, <\/b>Spanish Ham Master<\/span><\/p>\n<p><span style=\"color: #000080\">FRI 7 FEB<\/span><br \/>\n<span style=\"color: #000080\">Auditorium and Room 0.1\u00a0Instituto Cervantes de Londres<\/span><\/p>\n<p><span style=\"color: #000080\"><strong>Session 1.\u00a0MASTER CLASS \u201cJam\u00f3n Culture\u201d<br \/>\n<\/strong>Talk about Spanish jam\u00f3n, differences between the breed pig, the area of production and curation process. Jam\u00f3n and cold meats tasting with Spanish wine.<\/span><\/p>\n<p><span style=\"color: #000080\"><b><\/b><b>Workshops<br \/>\n<\/b>In the following workshops, we will learn about the specifications of the Qualified Designation of Origin (D.O.) and we will explain the characteristics of each ham and the rules which govern them. Carving workshop where we will learn to slice a ham in the most professional manner.<\/span><\/p>\n<p><span style=\"color: #000000\"><a href=\"http:\/\/londres.cervantes.es\/imagenes\/File\/spanish_ham_programme.doc\" target=\"_blank\"><strong>More info<\/strong><\/a><br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Cultura del Cultura del Jam\u00f3n a cargo de Jos\u00e9 Sol,\u00a0maestro jamonero VIE \u00a07 FEB Auditorio y Aula 0.1 Instituto Cervantes de Londres Sesi\u00f3n 1.\u00a0MASTER CLASS \u201cCultura del Jam\u00f3n\u201d\u00a0 Clase te\u00f3rica sobre el jam\u00f3n espa\u00f1ol, sus diferencias seg\u00fan la raza del cerdo, el area de producci\u00f3n y los tiempos de curaci\u00f3n. Degustaci\u00f3n de jam\u00f3n y [&hellip;]<\/p>\n","protected":false},"author":53,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/4907"}],"collection":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/comments?post=4907"}],"version-history":[{"count":9,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/4907\/revisions"}],"predecessor-version":[{"id":4917,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/4907\/revisions\/4917"}],"wp:attachment":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/media?parent=4907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/categories?post=4907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/tags?post=4907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}