Frequently asked questions
Everything you need to know before booking the carving experience.
How many guests can one leg serve?
As a guide, a whole leg serves roughly 80–150 guests as part of a canapé or grazing spread, depending on portion size and what else is on the menu. For larger events we bring multiple legs. Tell us your numbers and we’ll recommend the right amount.
What’s the difference between Serrano and Ibérico?
Serrano is made from white-breed pigs and is clean, savoury and approachable. Ibérico comes from the Iberian breed — often acorn-fed (Bellota) and cured for years — and is richer, nuttier and more complex, with fat that melts on the tongue. Read the full explainer →
How much space is required?
A typical station needs around a 2m × 2m area with access to a table (ours or yours). We can adapt to smaller spaces and outdoor settings — just let us know the venue.
Do you travel outside Sydney?
Yes. We’re based in Sydney and regularly service surrounding areas. For events further afield, travel may be arranged — get in touch with your location and we’ll confirm.
Can you provide catering?
Absolutely. Beyond the ham station we offer Spanish cheeses, olives and charcuterie, plus additional catering options to build a full grazing experience. See our packages.
Do you do indoor and outdoor set-ups?
Both. Our station works beautifully indoors, and our branded canopy makes it a standout feature for outdoor events and festivals.
How long does the service last?
Service is tailored to your run-sheet — commonly 2–4 hours of active carving. We arrive early to set up and stay to pack down, so it’s seamless for you.