Jamón, Hand-Cut and Shared

The old Spanish saying “Put me in the sun and give me wine and ham!” reveals just how deeply Iberian ham is woven into the country’s diet and culture. These rich, paper-thin slices of cured pork are a tapas essential — but there’s far more to them than meets the eye. In this experience, you’ll discover that ham carving isn’t just a technique — it’s an art form, practiced with care and reverence. At a family-run business, master carvers will demonstrate how each cut affects the flavor, texture, and aroma. As they work with precision and passion, they’ll explain the different parts of the ham and the history and tradition behind it. Your expert host will explain why true Iberian ham can only be produced in Spain, highlight its distinctive characteristics, and explore the different quality levels, from natural grain-fed ham to the prized 100% Iberian acorn-fed ham — and why each deserves its place on the plate.

This experience takes place in a family business in Madrid’s historic Austrias neighborhood. It’s run by the third generation of the Arroyo family, whose grandfather founded the business 65 years ago. They still source their jamón ibérico from the same farms — small producers who raise black Iberian pigs on oak-covered dehesa. The slow, natural process gives the ham its marbled texture and depth of flavor. Iberian ham has been part of Spanish culinary tradition for over 2,000 years. In this experience, you’ll learn how the carving itself becomes a craft — it takes years to learn how to follow the grain, anticipate the cut, and honor every part of the ham. For Fernwayer guests, the family offers a deeper encounter with Spain’s cured traditions. A master carver shares the secrets of slicing, showing how much of the experience lives in the cut itself. You’ll taste five cuts of jamón and five aged cheeses. The wine pairings evoke the regions that shape them.

Each tasting is led by a master carver — a seasoned professional trained in the traditions of Iberian ham. Part of the third generation of the Arroyo family, your host brings years of experience and deep knowledge to the table. They’ll guide you through the anatomy of the ham, showing how each cut reveals something different in texture, aroma, and flavor. It’s not just a skill, but a form of storytelling — one slice at a time.

You'll be provided with all the necesary equipment. Just bring your curiosity and a sense of adventure.