El Iberian Ham has been the main protagonist of a series of events in Pekin, driven by the Interprofessional of the Iberian Pig (ASICI), marking the campaign's second year in the country. The main objective is to consolidate its presence in the Chinese market, bringing the culture and tradition of this delicacy to new consumers and increasing its presence in haute cuisine restaurants.
From September 12th to 13th, a select group of executive chefs from the Chinese capital participated in an intensive course on Iberian ham. The training, taught by the managing director of ASICI, Jesus Perez Aguilar, and the master cutter Zulima Esteban, included theoretical sessions on origin, quality, and the labeling system, as well as practical sessions to perfect cutting and plating techniques. These activities aim to enable chefs to act as privileged ambassadors of the product, transmitting its cultural and sensory richness to its customers.
"We're not just talking about passing on a trade and expanding their professional horizons, but about sharing a gastronomic culture," he stated. Jesus Perez AguilarMaster ham cutter Zulima Esteban, for her part, highlighted the passion of the participants: "It has been inspiring to see how dedicated they are to learning the art of ham cutting. I am convinced that they will be able to transfer this experience to their daily work in the restaurant."
The ASICI training program, which has the support of the ICEX - Spanish Institute for Foreign TradeIt has become a strategic pillar for product promotion, with over 600 students already trained in various cities around the world. According to Pérez Aguilar, "the strength of the Iberian sector lies in its ability to generate economic activity in the region and position itself in the markets as a premium and differential product«.
As part of the campaign, Beijing also hosted the Restaurant Week 'A Day with Ibérico Ham', an initiative framed within the project EAT SPAIN, DRINK SPAINFrom September 15th to 21st, seven restaurants in the city invite diners to discover how Iberian ham is integrated into daily life in Spain, from breakfast to dinner. The sensory experience is enhanced by the presence of a ham carver in the dining room, offering freshly sliced ham and special pairings. According to Jesús Pérez Aguilar, the goal is to convey "the lifestyle associated with Iberian ham, showing that its enjoyment goes far beyond the product itself: it's about shared culture, hospitality, and the pleasure of sharing a meal."
ASICI's agenda in China was inaugurated in Shanghai, with its participation in the Spain Food Nation Summit 2025, a strategic ICEX event that projects Iberian Ham as an ambassador of Spanish agri-food excellence. At the event, Jesus Perez Aguilar He highlighted the transparency and traceability of the sector to guarantee the authenticity of a unique food.
These actions are taking place in a context of global expansion. According to data from ICEX ESTACOM, exports of cured hams and shoulders to China grew by 8,40% in the first half of 2025, reaching 11,74 million euros. Globally, France and Germany remain the main markets, while United States It stands out for its dynamism with an increase of + 21,19%.
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