Maximiliano ham tasting at Eurostars Centrum, Alicante

The Maximiliano tasting at Eurostars Centrum in Alicante brought live ham carving to the hotel's covered terrace. The original event report identifies the «cinquenio» ham as the central product and describes an informal tasting format with the carver visible to guests.

A covered terrace still needs planning

Cover does not remove the need to check sunlight, temperature, draughts and guest routes. The station must fit the space and have a firm table. Coordination with the venue team establishes where finished platters are collected and how equipment can be accessed without interrupting the event.

Presentation focused on the ham

The stand, knives and tableware form a compact workstation. A clean surface and simple plates let the carving stand out. Service is organised in batches rather than displaying all the food at the start. The amount prepared should follow the actual pace of consumption.

Explaining an individual product

When presenting a commercial product, its designation, curing period and other specific characteristics should come from the producer's information. «Cinquenio» identifies the product named in the archive, but its name alone should not be used to infer every quality. At a tasting, verifiable information and a clear explanation are more useful than superlatives.

Ideas to take from live carving to your table

The guide to presenting a Spanish ham platter develops these ideas. If you want to understand the leg before carving, read about its different sections.

Planning a tasting in Alicante

A proposal starts with the date, location, guest count and intended service length. It also helps to know whether the brand supplies the ham, whether other food stations are planned and whether English-speaking service is needed. Travel to Alicante and elsewhere in Spain can be arranged subject to availability and agreed terms.

Explore ham tastings for brands or corporate ham carving and tell me about your event.