32nd Ham Cutting Contest / Dehesa de Extremadura

Contest Rules

One of the classics of the Salon Gourmets, which this year has celebrated its 32nd edition. Six slicers competed in skill in front of a jury of professionals who assessed parameters such as: the thickness and size of the slice, the straightness of the cut, the presentation of the dish, cleanliness and speed, among others. In addition, they must have calculated a 100-gram portion, demonstrate their knowledge of ham culture by answering a related question and present a dish with each of the parts of this product: Maza, Babilla and Punta. The contestants had an hour and a half to demonstrate their skills and become the Best Ham Cutter in Spain.

At the prize-giving ceremony that takes place after the competition, the winner received an Iberian cebo ham DO Dehesa de Extremadura, a prize of €1,000, as well as a trophy and a diploma accrediting him or her as Best Ham Cutter of Spain 2026. The runner-up received a ham stand and a diploma, and the third place winner received a knife blanket. In the Best Creative/Artistic Dish category, the winner received a diploma and a Cebo Campo DO ham.

Winners:

• 1st prize and creative plate: Javier Campos - Belmonte. Cuenca
• 2nd prize: Raúl Priz - Salamanca
• 3rd prize: Toño Rodríguez - Casares Costa. Málaga

The judges for this year’s event were as follows:

• Francisco Javier Morato Moro - President of the D.O.P Dehesa de Extremadura
• Carlos Briz  - Vicepresident of the D.O.P Dehesa de Extremadura
• Florencio Sanchidria - Master Cutter 
• Elena Arzak - Chef at Arzark Restaurant
• Fernando Romay  - Former player for the Spanish National Basketball Team
• Sergio Pazo  - Actor
• Juan José Álvarez  - Director General of ASAJA
• Alejandro Hernández  - Chef at Restaurant Versátil

Selected contestants:

• Benjamín Paniagua  - Coslada. Madrid
• José Antonio Martínez  - Librilla. Murcia
• Raúl Priz  - Salamanca
• Toño Rodríguez  - Casares Costa. Málaga
• Javier Campos  - Belmonte. Cuenca
• Irene Pérez  - Ronda.  Málaga