Santo Tomás Santiago Centro realizó una clase magistral sobre charcutería española con el chef Cristóbal Morales

“We seek to transmit the culture of making the most of Spanish charcuterie, showing how these products can enhance the cuisine and become a real support for the training of future chefs,” said Cristóbal Morales, chef of La Bodeguilla de Cristóbal.

Santo Tomás Santiago Centro held a master class on Spanish charcuterie with chef Cristóbal Morales

Gastronomy students participated in a practical experience and tasting that allowed them to delve deeper into techniques, flavors and traditions of Spanish cuisine.

Students of Gastronomy at the Santo Tomás Santiago Centro campus experienced a true gastronomic experience, participating in a master class on Spanish charcuterie led by renowned chef Cristóbal Morales, owner of the La Bodeguilla de Cristóbal restaurant and with more than 23 years of experience in Chile.

During the day, attendees enjoyed a super class with contests and a final tasting, where they learned about products derived from white pigs, the basis of Spanish charcuterie and one of the most consumed foods in that country.

“Initiations like this enrich the educational experience of our students, connecting them with international techniques and with leading figures in the field. At the Santo Tomás Santiago Centro campus, these experiences reflect the institutional commitment to a comprehensive, practical education connected to the professional environment, where learning is experienced in community and built from experiences that inspire, unite and transform,” said Variña Astorga, Director of International and Traditional Chilean Gastronomy.

Chef Morales explained the process of preparing Serrano ham, highlighting the influence of climate and the ideal temperature for curing, the salting time, and the work of the master ham maker to achieve a product of optimal quality. He also addressed the importance of the cut, the care it requires, the appropriate knives, and the different parts of the ham leg.

The class included an introduction to the differences between white-coated pigs, Iberian pigs, and other varieties, covering their maturation, color, purity, breeding, preservation, and contribution to the Mediterranean diet. The students took advantage of the opportunity to create new recipes using the techniques and products they had learned.

“It is very important that future chefs, like the Santo Tomás students who attended the masterclass, learn about these products and incorporate their flavor, quality, and versatility into their dishes,” said Ismael Castelos, market analyst at the Economic and Commercial Office of the Embassy of Spain in Chile.

This activity was part of a campaign aimed at promoting Spanish white-coated pork products by the Embassy of Spain, to introduce different preparations to the future chefs of Santo Tomás.

These initiatives help strengthen the practical and cultural training of future Tomasino gastronomic professionals, bringing them closer to the traditions and contributions of Spanish cuisine.