Cutting step by step - Store Shop Selected iberian products spanish ham acorn

Cutting a ham by hand is a very precise ritual that increases enjoyment and guarantees the complete conservation of both its taste and aroma.

The process for cutting the shoulder is exactly the same, as well as the material to be used and the conditions to be borne in mind.

This process requires very precise materials that are in the best possible condition:

As an additional element, a pair of tongs to remove each piece of ham as it is cut.

If you do not have these materials, Jamones Merino has a selection of the finest materials for cutting Iberian ham and shoulders.

CUTTING PHASES

Before putting the ham on the holder, consider whether it is to be eaten within a few days or over a longer period.

In the first case, start cutting at the thickest end with the ham trotter facing upwards.
In the second case, start cutting at the narrowest part with the trotter facing downwards.
Once you have put the ham firmly on the holder, place it at a height and in a position that is appropriate for cutting it comfortably. Remember, you should always remain at a certain distance from the cut, to avoid accidents, and always keep the hand not using the knife at a certain distance, to avoid being cut.
Remove the outer part and fat from the area you are going to cut and the microflora layer that might be present as a result of the curing process. Keep part of the fat and outer part at hand to cover the cut part, once you have finished.
Cut the ham into short, thin slices in the opposite direction to the trotter and without bearing down too hard on the cut. The ham shavings must let the knife show through and contain part of the fat that contains many of the ham’s properties.
When you reach the hip bone, make a vertical, deep cut so that the next slices can be easily removed.
When there is no flesh left to cut, turn the ham over and proceed just as you did with the part already cut.

Remember that the flesh nearest the bone must not be cut in slices but in cubes that can be used for other dishes. Similarly, the ham bone is highly appreciated for adding flavour to traditional stews and casseroles.