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BOE-A-2026-3208 ·12 February 2026 ·Royal Decree Medium impact
Labour

Hospitality companies with ham training: 3 months to implement new mastership curriculum in slicing and tasting

Royal Decree 84/2026 establishes a mid-level Vocational Training specialisation course in the mastery of slicing and tasting cured ham and shoulder. The basic aspects of the curriculum have been set. This course is part of the National Catalogue of Professional Qualifications and complies with Organic Law 3/2022. The change allows for more specialised training in a key hospitality sector, although it does not impose direct obligations on companies in general.

In 2 key points

  1. A specialisation course in the mastery of slicing and tasting cured ham and shoulder is established (art. 1)
  2. The curriculum is set in accordance with the National Catalogue of Professional Qualifications and Organic Law 3/2022 (art. 2)

How it affects those involved

For hospitality training centres, this implies updating the curriculum to include the new mastership course. Companies hiring professionals in this sector could benefit from more specialised training. Training advisors should verify if the new course aligns with their clients' needs. There is no direct obligation for companies to adapt their recruitment processes.

Lifecycle

2026-02-12PublishedPublished in the BOE
2026-03-04Into forceComes into force (fecha_vigencia (indice oficial del BOE))
Official text Based on BOE data (boe.es). Information, not advice.

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This analysis is informational only and does not constitute legal advice or create a client-adviser relationship. BM Consulting.
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