Cortador® · developed by Ronny Paulusch
Cortador®
Professional Ham Culture: The Ibérico System, Aging, Slicing Techniques, Sensory Analysis, and Presentation in a concise, specialized format.
Course Profile
Cutting technology becomes a product competency.
Cortador® combines knowledge of the origins and characteristics of Spanish ham with professional slicing techniques, sensory evaluation, presentation, and practical application. The key factor is how the cut, temperature, aging, and serving method influence the perception of a high-quality product.
The concept was developed by Ronny Paulusch. He is the 2020 Maestro Cortador Madrid; Cortador® received the FH Award in 2022. The program is offered at the Augsburg Butcher School and also at WIFI Styria.
Cortador® was conceived and developed entirely by Ronny Paulusch. In Germany, the program is licensed to the Augsburg Butcher School; in Austria, it is also offered by WIFI Steiermark. Additional country licenses are available to qualified educational institutions.
Request a Country LicenseCortador®: three days. Cortador® Extended: four days.
Cortador® Extended adds an additional day of training and further program elements to the three-day basic format.
Focus Area 01
Product, Origin & Aging
Professional cutting begins with a precise understanding of the product.
- The Ibérico System and Origin
- Quality Levels and Product Features
- Aging, Fat, and Aroma
- Storage, Preparation, and Temperature
Focus Area 02
Editing & Presentation
The tool, technique, and cutting method determine the texture and effect.
- Knives, Ham Holders, and Safety
- Cutting Technique for the Whole Leg
- Slice Thickness, Texture, and Mouthfeel
- Album Design and Presentation
Focus Area 03
Sensors, Cost Estimation & Market
The cut is associated with sensory evaluation and professional use.
- Sensory Analysis and Tasting
- Portioning, Yield, and Costing
- Consulting, Sales, and Event Support
- Product Briefing and Quality Communication
Process & Qualifications
The academic framework at a glance.
Dates & Implementation
Current plans of educational providers.
Dates and availability are subject to change. Please refer to the linked official course page for the most up-to-date information.
Teaching & Educational Providers
Ronny Paulusch serves as an instructor or adjunct professor for this course. The course is administered and registration is handled by the respective educational provider.
Open the official course pageCosts & Services
Clearly separated.
Reported in the course
- Product and Cutting Training
- Sensors, Presentation, and Professional Use
Additional Options
- Optional ham leg: 150 € plus sales tax
- Full board: 17 € per day plus sales tax
- Accommodations: 35 € per night per person, plus VAT, subject to availability
Target Audience & Benefits
Designed for professional use.
For whom
- Meat Sommeliers and Specialists
- Food Service and Catering
- Consulting, Sales, and Presentation
- Trainers and Professional Culinary Educators
What You'll Take Away Professionally
- Accurately Classify Ibérico Quality
- How to Slice Ham Properly and Efficiently
- Consciously Controlling Sensory Effects
- Combining Presentation and Cost Estimation in a Professional Manner
Next Edition
The Cortador® and Sausage & Ham Sommelier courses are held together.
Official Course Information
Product knowledge is revealed through the right cut.
Augsburg and WIFI Steiermark are separate programs. Binding dates and registration requirements are provided by the respective educational provider.