This year, Jamones Aljomar is launching a new collaboration with future professionals training at the Salamanca School of Hospitality. To this end, the company has signed an agreement to contribute to the students' development by participating in training sessions, offering internships, collaborating on recipe development, and encouraging attendance at industry trade fairs.
The Salamanca School of Hospitality is a training institution specializing in the hospitality and restaurant industry, offering courses in the various professions within this sector of the job market. Jamones ALJOMAR, a company that produces and distributes Iberian pork products—hams, shoulders, sausages, and fresh meat—maintains a strong commitment to quality customer service and, therefore, considers it very important to foster a productive relationship with the professionals responsible for delivering its culinary offerings to the end consumer.
Iberian pork, raised in the dehesa (pastureland), in its various cuts, is a healthy food with countless virtues. This is not only due to the undeniable quality of the hams, with their characteristic bouquet, aroma, texture, and juiciness, but also because this Iberian pig is 100% usable and is a food with enormous gastronomic potential, admired in the best kitchens in the world. For example, the collaboration between Jamones Aljomar and the renowned chef Martín Berastegui is a clear example of this.
Aljomar is committed to the future of the various professionals involved in the handling of Iberian pig products and, therefore, its interest in transmitting firsthand its qualities and characteristics through advisory activities , research, business development and knowledge transfer.
