4 - What training do you have and how have you acquired the necessary preparation to advance in your work?
When I finished primary and secondary school, I did my military service. After that, I worked for eight years in another factory, and from there I came to Jamones Aljomar because my working conditions were better.
5 - What qualities should a worker at the Aljomar Iberian ham and sausage factory possess?
It is very important that he is punctual, organized, proactive, and that he cares about doing his job well.
6 - What do you value most about Jamones Aljomar?
There's a great sense of camaraderie, and we also have a very good relationship with the boss, which makes the job more enjoyable.
7 - In all your years as an employee of Aljomar, you must have noticed many changes, what has caught your attention the most?
Yes, many things have changed. For example, before, hams were hung on ropes, and now they're on pallets; they used to be salted in piles, and now they're salted in containers. Also, when we made sausages, we worked with 100 kg batches, an amount that has gradually increased to the 300 kg we prepare now. In general, the machinery has changed completely, and with that, the way we work is also different.
8 - The Iberian sector has grown a lot in recent decades and the products manufactured in Guijuelo now reach very diverse places in the world, how have you experienced this externalization of a product like Iberian ham?
In the years we have been exporting, we have been able to verify the high level of demand from customers in other countries, in terms of packaging, labeling, and we have had to adapt to many new developments.
9 - What type of meat do you prefer and how do you prepare it?
My favorite is the marinated pork loin, also the sirloin with puff pastry that my wife, Marina, makes, and the grilled meatball.
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