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Sergio, master ham maker at the Aljomar winery

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Category: Aljomar Family
All the hams that leave the Aljomar factory pass through his expert hands. His name is Sergio Manuel Garabaya García , and at only 34 years old, he carries a great deal of responsibility because the satisfaction of Aljomar Hams' customers with the product they receive depends largely on his sense of smell, sight, and touch. 1 - Could you describe what your job involves? My job is to select the hams that are sent to customers. To do this, I have to test the hams, determine that they are properly cured, and ensure they are of sufficient quality for distribution. I review all orders. 2 - How long have you been doing this job? I started working for a year in another factory and then, 15 years ago, I came here to the Aljomar Ham factory. 3 - What knowledge does your job require? What I've learned day by day, looking at hams, observing their curing, tasting them, a lot of experience. 4 - What qualities are needed to be a master ham maker? You have to be very observant, pay close attention to the evolution of products and value everything, because experience is acquired day by day with the smallest detail. 5 - Where did you learn to do it and why did you decide to dedicate yourself to this? At the first factory where I worked, I began my apprenticeship in selecting hams. At Jamones Aljomar, I've been in the cellar since day one; those 15 years have allowed me to have a daily lesson, learning much more while applying my knowledge. sergio-maestro-jamonero-aljomarok2 6 - Is your most prized work tool, the indispensable one? The cala (It is a pointed tool, usually made from a cow or horse bone, narrow and elongated, about 12 centimeters long), which is inserted into the ham so that it absorbs the essence of the ham and then you have to smell it and know what stage of curing it is at. 7 - The brand's reputation largely depends on your 'cala' (the ham's temperature), because you determine when a ham leaves the cellar to be delivered to the customer. It's a big responsibility, isn't it? Yes, it really is the last quality control that the product goes through and with this step it is determined if the ham is optimal for consumption, so it represents a great responsibility. 8 - Can you recognize a good ham as soon as you see it? Yes, years of experience make you develop a sixth sense that allows you to tell at a glance with a low percentage of error. 9 - What is the first sign that a ham is at its peak? When you touch it, you already have the first clue; you can detect what stage of healing it is at, whether it is soft or hard. 10 - How many hams do you select per day? The figure varies depending on the time of year, but during peak season it is around 3,000 units per day.

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