SEVILLA GUIDED TOUR FIELD GUIDE
On a Sevilla Rooftop: Master the Fine Art of Jamón Ibérico with Giralda Views
A 2.5‑hour private rooftop class in Sevilla that teaches manual jamón ibérico slicing, guides tastings of three jamón varieties and three types of Jerez, and finishes with a three‑tapa meal overlooking the Giralda—this guide explains what to expect and how to prepare.
On a Sevilla Rooftop: Master the Fine Art of Jamón Ibérico with Giralda Views.
Immerse yourself in the world of jamón ibérico on a Sevilla rooftop where hands‑on technique meets tasting and a meal framed by the Giralda. The course pairs instruction in the history, breeds and cutting methods of ibérico with practical slicing practice, a guided tasting of three varieties, and an on‑site lunch or dinner.
Highlights
Outing Highlights
Hands‑on slicing: learn the tools and cuts
The course covers the anatomy of the ham, the tools and the cutting techniques, followed by a practical session using a paletilla de cebo so participants can practice manual slicing under instruction.
Taste the differences across three ibérico varieties (and Jerez)
After practice you’ll taste three varieties of jamón ibérico that reflect different feeding regimes, and the experience also includes a tasting of three types of Jerez to pair with the ham.
A meal with a view of the Giralda
The class culminates in a choice of lunch or dinner—three tapas with drinks—served on a rooftop with views of the Giralda, creating a memorable culinary finish.
What the day feels like
What the experience feels like
The session combines concise classroom instruction about breeds, categories and production zones with practical, supervised cutting on a paletilla de cebo. Tasting follows immediately, focused on recognizing differences in flavor, color and aroma across three jamón types, then you sit down to three tapas—accompanied by included drinks—on a rooftop that looks onto the Giralda.
Suitability
Who it's for
Who this experience suits—and when to think twice.
Practical planner
Details to review before reserving
A class brochure with all course information will be provided; participants should note that non‑alcoholic drinks are included during the course and that meal drink options include water, soft drinks, beer or Spanish wine.
The experience includes bread and picos, and a tasting of three types of Jerez alongside the jamón tasting as part of the extras.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long does the course last?
The experience lasts 2.5 hours.
What is the price per person?
The price is 194€ per person.
In what languages is the course offered?
The class is offered in Spanish, French or English.
What does the class include?
The session includes theory and practical manual cutting (using a paletilla de cebo), a tasting of three jamón varieties, a three‑tapa lunch or dinner with drinks and extras such as bread, picos and a tasting of three types of Jerez.
Where does the experience take place?
The class is held on a rooftop with views of the Giralda.
How large are the groups and is the class private?
The number of people per group ranges from 2 to 15, and the class is private.
Are there extra charges for different practice options?
Yes—practicing with a full hind leg (jamón) or with an acorn‑fed pig is subject to an additional cost; the standard practical exercise uses a paletilla de cebo and substitutions may incur charges.