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| Pata Negra Ham |
In the small town of A Estrada, nestled in Galicia’s lush landscape, two young men—Daniel Bernárdez and Manuel Pombo—are reviving a traditional Spanish craft and turning it into a growing profession: jamón ibérico carving. While ham slicing has long been an essential part of Spain’s culinary identity, it’s now gaining new prestige and commercial value thanks to skilled artisans like them. Their dedication, rooted in curiosity and passion, reflects a broader cultural resurgence surrounding Iberian products—including specialties like Pata Negra Ham—and the rise of gourmet services in weddings, corporate events, and hospitality.
From Curiosity to Craft: The Journey of Daniel Bernárdez
Daniel Bernárdez began his professional life in a four-star hotel, working as a waiter. It was there, during a special demonstration by an expert ham cutter, that he found his calling. “I was fascinated by everything: the technique, the parts of the ham, and especially the elegance of the slicing,” Daniel recalls. Inspired, he began practicing at home, buying hams and honing his skills—often “destroying” several. With guidance from masters like José Míguez and online tutorials by Roberto Santalla, he developed an intuitive, self-taught style.
Today, Daniel works independently, bringing his carving artistry to high-end events across Galicia. A regular collaborator at Pazo de Xerlís, he performs live at dozens of weddings yearly. His service is not merely functional; it’s theatrical and educational. “Now it's more professional. People value not just the cut, but the performance, the presentation, and the ability to explain what they’re tasting,” he says.
He estimates it takes around three hours to carve an entire ham, serving 80 guests. For larger events, additional hams may be needed. Despite growing recognition, Daniel has no immediate interest in competition. “I prefer interacting with the client, explaining the product, and taking time. That connection is what I enjoy most.”
A Brand and a Business: Manuel Pombo and Beher
Manuel Pombo, Daniel’s longtime friend, shares the same roots and passion—but has carved a slightly different path. Originally from the hospitality world, Manuel worked at the Termas de Cuntis spa resort when he discovered Beher, a leading Iberian ham brand. Impressed by the product’s quality, he proposed opening a store in Santiago de Compostela. The project took off, and recently, he launched a second location in Vigo.
Although Manuel now manages logistics, staff, and business operations, he performs at private events, offering charcuterie and cheese boards that elevate any gathering. “I miss cutting, but it’s worth it to see the project grow,” he admits.
Manuel emphasizes that the ham cutter is more than a service provider; they are the final representative in a chain of excellence that begins with animal husbandry and ends with the blade. “If the presentation is poor, all the work behind that piece—sometimes three years or more—can be wasted.”
The Cutting Edge: Craft Meets Experience
The role of the professional ham cutter has evolved in recent years. What was once considered a functional necessity at upscale dinners is now a premium performance art, complete with its fan base and social media following. As Roberto González Santalla, one of the craft’s most visible faces, puts it: “Cutting ham is nothing more than a show, and the staging is important.”
More than just slicing meat, these professionals tell the story of a deeply rooted culinary heritage. They discuss the classification of Iberian hams, the difference between acorn-fed and grain-fed pigs, and the historical nuances behind black-label products like Pata Negra Ham. Though only subtly present at events, Pata Negra Ham—celebrated for its buttery texture and complex flavors—often finds its way into conversations when guests ask for premium recommendations.
A Growing Demand for Hospitality
With Spain’s event industry bouncing back post-pandemic and consumers seeking unique gastronomic experiences, demand for professional ham cutters is rising. According to Daniel and Manuel, restaurants and event venues commonly establish year-round contracts with carvers, ensuring availability for high-profile events. They often refer to each other when overbooked, maintaining a tight-knit network built on trust and mutual respect.
This surge in popularity also highlights a shift in consumer behavior. Diners are no longer satisfied with simply tasting gourmet food—they want to witness its preparation, hear its origin story, and engage with the artisan. In this context, ham carving becomes more than a trade—it becomes a live performance, an act of cultural storytelling.
Conclusion: Where Passion Meets Precision
For Daniel Bernárdez and Manuel Pombo, what began as a shared interest has blossomed into parallel careers rooted in passion, resilience, and respect for tradition. As the world rediscovers the value of authentic craftsmanship, their journey exemplifies how niche talents can evolve into meaningful professions. Whether slicing a Beher ham at a wedding or managing a bustling storefront in Galicia, they continue to honor the legacy of Spain’s most iconic delicacy—sometimes with a thin sliver of Pata Negra Ham on the side...LEARN MORE
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