We learnt and developed our skill and art of ham hand-slicing in Spain, together with different masters, each one teaching his own way to master this ability. As said above, we can arrange individual or collective courses. Usually individual courses take place in a laboratory placed on the hills of northern province of Verona. Where we can vacuum seal the sliced ham and each participant have the chance to take it home. We offer professional items, such as ham holders (Flex 15) and knives. Usually it is a daily course, starting from 9 am and finishing in the mid afternoon. A whole ham will be sliced; just this way every participant will have the chance to try again and again his ability. For saving time a whole ham can be carved by two participants. For those who can already master the skill of hand slicing, we can offer a course dedicated to arrange the slices on a plate, in order to get some eye-catching display. This same course can take place in addition to the first one. It depends on the needs and ability of the applicant/s.In our courses we can offer and practice on different hams. For example italian hams, such as Prosciutto Crudo di Parma DOP, or Prosciutto di San Daniele DOP, or Iberian Hams or even local hams from the province of Verona.