Machine slicing of ham is playing an increasingly important role in specialist shops, delicatessens, hospitality establishments, food processing companies and catering services. To recognise the technique and knowledge required for this work, Monte Nevado and the Campus del Jamón organised the First Professional Machine-Slicing Jamón Challenge, a pioneering initiative in the sector.
In the event video, we can see the four finalists working with BRAHER USA 300 professional slicers. Each participant received a whole boneless Monte Nevado Serrano ham, matured for 24 months, and had a maximum of 45 minutes to create three different presentations.
The final was held on 6 July at Monte Nevado’s Campus del Jamón facilities in Carbonero el Mayor, Segovia. The four professionals selected were Ana María Aguilar Prieto, from Málaga; David Sánchez Elvira, from Salamanca; Aída María Romero Castilblanco, from Murcia; and Javier Campos Grande, from Belmonte, Cuenca.
Much more than operating a slicer
The challenge demonstrated that professional machine slicing requires knowledge, sensitivity and the ability to interpret the characteristics of each ham. During the competition, the judges assessed aspects such as slicing technique, product yield, slice consistency and thickness, cleanliness and organisation of the workstation, final presentation, creativity and communication skills.
In this type of work, the professional’s experience is decisive. It is also essential to have a machine that delivers a precise cut and maintains the required consistency throughout the process. The BRAHER USA 300 is designed to meet the demands of professional work and facilitate slicing control in establishments looking for performance, precision and a carefully presented product.
Javier Campos Grande, winner of the first challenge
After the three presentations created by each participant had been assessed, Javier Campos Grande was proclaimed the winner of this first edition. The slicer from Cuenca has extensive professional experience and, in 2026, also took first place in the 32nd Dehesa de Extremadura Ham Slicing Competition, held at Salón Gourmets.
This new challenge required him to transfer his experience to a different format and demonstrate his adaptability, precision and creativity while working with a slicing machine.
Beyond the result, the event provided an opportunity to share techniques, explore new forms of presentation and highlight a specialism directly linked to current methods of marketing and consuming ham.
At BRAHER, we are delighted to see four of our USA 300 slicers being used simultaneously in an initiative that recognises the knowledge and professionalism behind machine slicing of ham.
Congratulations to Javier Campos Grande on his victory, to all four finalists, and to Monte Nevado, the Campus del Jamón and everyone who made this first edition possible.
