Lorraine Williamson
Slicing jamón has long been treated as an art form in Spain. Now it is also an officially recognised profession. The Spanish government has approved a new vocational diploma for professional ham cutters, bringing centuries of tradition into the national education system.
The qualification was approved by the Council of Ministers and published in the state bulletin (BOE), formally creating a specialised training pathway for those who carve and present jamón and paleta at restaurants, events and gastronomic venues.
Details of the measure were reported in the gastronomy sector press.
From traditional craft to recognised profession
Until now, most professional jamón cutters learned through experience or informal training under established cortadores. Despite their presence at weddings, festivals and high-end events, there was no official qualification recognised across Spain.
The new programme introduces a regulated diploma within Spain’s vocational training system (Formación Profesional). It gives the role formal recognition and aims to standardise skills across the hospitality sector.
The course is titled:
“Curso de Especialización en Maestría de corte y cata de jamón y paleta curados.”
It will run for around 300 hours and includes both classroom learning and practical training, along with a work placement in a hospitality or food-service setting.
What students will learn
The programme is divided into two main modules.
The first focuses on slicing techniques, teaching students how to carve and portion jamón and paleta correctly by hand and, where appropriate, using professional equipment. It also covers boning, presentation and service at events.
The second module centres on tasting and evaluation. Students will learn how to assess flavour, texture and quality, and how to guide customers through different varieties of cured ham.
Training also includes food safety, hygiene standards and the organisation of professional carving stations in restaurants and at events.
A boost for hospitality and gastronomy
The government says the diploma is designed to professionalise the role and support Spain’s hospitality and food sectors. Once implemented by regional education authorities, the qualification will be valid nationwide.
While the decree establishes the course, it does not yet specify which training centres will offer it first. These will be determined by regional vocational education systems in the coming months.
Industry figures believe the diploma will help standardise quality and improve job prospects for those working in gastronomy and catering. It may also attract younger people into a profession often learned through informal apprenticeships.
Preserving a culinary symbol
Jamón is widely considered one of Spain’s most iconic foods, closely tied to regional identity and culinary heritage. The creation of an official qualification underlines the cultural importance of the craft.
By bringing traditional carving into the formal education system, authorities hope to protect and promote the skills associated with Spain’s cured ham industry while ensuring consistent standards across the sector.
The new diploma marks a shift from informal tradition to recognised profession — confirming that slicing jamón in Spain is not just a skill, but a craft with national status.