Spain has its new Maestro Cortador!

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David Lavado - Maestro Cortador

David Lavado - Maestro Cortador - taken from

His name is David Lavado and he is the winner of the IV Spanish Championship of cortador de jamón (jamón cutter), which took place on January 28th in Alburquerque, in the South-West of Spain.
A jury, composed by seven members, including professionals from the jamón world, representatives of Spanish Designation of Origin and the Maestro Cortador in charge,has elected the best cortador of the year, among a small number of participants.
In fact only seven cortadores have access to the championship, and they are the winners of the most prestigious competitions  on jamón cutting, held in 2011.

The evaluation parameters of the jury were: clothing and style, cleanliness and shape, thickness, size,  number of plates, 100 grams plates, creation of new plates, time, presentation of the different jamón parts and finally the knowledge of the jamón culture.

And after the competition, the day ended in a great moment of conviviality between cortadores from all over Spain and the public who have had the pleasure of tasting the jamón sacrificed for the contest.

Dehesa de Extremadura PDO and Los Pedroches PDO at Madrid Fusión

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The Spanish PDO dry-cured hams Dehesa de Extremadura and Los Pedroches will be present with an exhibition area from 24 to 26 January at the Madrid Fusión gastronomy summit, an annual event dedicated to the most innovative culinary trends.

This year’s show, which is being held for the tenth consecutive year in the Palacio Municipal de Congresos in the Spanish capital, attracts internationally renowned chefs and emerging talents, as well as lovers of good food. It is a multicultural event which also includes other activities: demonstrations, numerous product sampling and tasting opportunities (dry-cured ham, oil, wine, beer, coffee, etc.), auctions of fine culinary treasures, ceremonies, conferences and competitions to suit all tastes.

Madrid Fusiòn

Madrid Fusiòn

It is here, at their stands, that the producers of two of the most prized Spanish jamónes will be offering the chance to taste the unique, genuine flavour of the finest of the dry-cured hams known as Jamón Ibérico de Bellota.

“This event has become an international reference point for gastronomy,” states Heraclio Narváez, the Chairman of the Consejo Regulador de la DOP Dehesa de Extremadura. “The fact that it attracts professionals from all over the world means that we can raise awareness about our PDO jamón outside our borders, as well as consolidating our position within Spain.”