More than 20 attendees gathered last Saturday, 25 October, at the Eindhoven Public Library, where Dr Rosa María García Valverde and Cati Gómez guided us through a fascinating journey into the world of cured ham (jamón curado), from its historical origins in Spain to the varieties, qualities, and biochemical properties that make it unique.
During the session, we discovered the history and curing process of ham, explored technological advancements, and learned to appreciate aromas, flavours, and textures in a guided tasting of Jabugo ham. The combination of scientific rigour and gastronomic passion made the event an enriching and exciting experience for the entire Spanish scientific community and their international friends.
The session concluded with a pleasant discussion between attendees and speakers, demonstrating that science and culture can go hand in hand, connecting people and knowledge in a relaxed atmosphere. Thanks to everyone who participated and helped make this meeting, held in English and open to the whole community, a memorable occasion. See you at the next edition!