The popularity of Spanish Tapas Bars/Restaurants, especially in the London area of the UK, has meant a big increase in the exporting of Spanish meat products, especially Jamón, the classic cured ham from this country. The popularity also means the need for Cortadores de Jamón — the guys that cut the ham. Now this is an art. Not just the art of cutting it thin, but uniformly and without wastage. Take it from someone who is relatively competent, after many years of attempting to cut it, but I would still rank fairly low down the scale compared to some of my colleagues who have mastered the art. This skill is now recognised and indeed being promoted, by Spanish Meat Company, Brindisa, who import meats into the UK and have five Tapas bars themselves. So much so that they have organised the first Iberico Ham Carving Contest and offering someone £1000 to becme the first Champion Carver.

Anyone out there that reckons they could do it?