How to Cut Iberico Ham | Carve Iberico Ham
To cut Iberico ham one must also have a series of specific knifes:
A - Broad blade knife: a short blade, but wide, robust and very sharp. It is used to make cuts in the ham hock area, and also to peel and remove the most superficial fat before beginning to slice.
B - Jamonero knife: blade is long and narrow, flexible and very sharp. This is specially designed to make clean and accurate cuts and to make the thinnest slices possible. This type of knife is also used for salmon as the alveoli in salmon are very sharp
C - Boning knife: blade is very short, narrow but robust and sharp. It is used to make clean cuts in areas of the ham that are complicated, especially zones that are close the bones.
* - Knife sharpener: A knife steel, used to sharpen all types of knives.
How to sharpen a jamonero knife
The knife sharpener must remain still during sharpening, letting the knife do the fluid movement along the length and width of the blade.
Start sharpening by placing the part of the blade closest to the handle onto the tip of the sharpener, then proceed to lowering progressively to the handle of the sharpener. Once one side of the blade is done, clean the knife sharpener and do the same on the other side.
How to cut an Iberico ham
Before placing the jam on the base you have to think about the number of slices to be cut.
If you will be consuming the entire ham start by trimming at the hoof. If it is going to take several weeks to consume, place the Spanish ham upside down and remove the first slices from the hock area.
The ham should be placed on the base at the most comfortable height for the one processing and cutting it.
Step 2: Peel the ham
Once the Spanish ham is placed, you must peel the area where the slices will be removed from. Then continue to remove the yellow skin and fat along with any mold that has appeared during the curing and drying process.
It is advisable to only strip the area to be consumed to prevent the rest of the Spanish ham from drying and losing its properties.
Step 3: Slicing
Now you can start to slice the Iberico ham. After peeling the area to be sliced, it is recommended the slices to be around 6 cm. To do this, slide the knife from the hoof towards the hip, trying to cover the entire surface. Make cuts parallel cuts by keeping the knife as flat as possible.
The meat slices that come from the hip and lower part of the ham hock tend to be less juicy. It is strongly recommended to combine these slices with other slices that are juicy and with infiltrated fat.
To remove sliced from the hip it is necessary to use the smallest knife and make vertical cuts to allow easier meat extraction. Once all the slicing is completed, there can be pieces of meat stuck to the bone that can be removed. These pieces can be used to make delicious tacos.
When finished with one side of the ham, turn the Spanish ham over and continue the same procedure elsewhere on the ham.
When all the meat has been sliced, including the parts directly stuck to the bone, you can use a saw to cut the bones and use them to add flavor and aroma to soups or make a bone broth.
How to cut an Iberico shoulder
The only difference is the location of the bones in the shoulder and the need to use knives that are shorter and more rigid to be able to reach the shank area, which is one of the juiciest areas in the Iberico shoulder.
All about ham
- 1 Types of Iberico Ham
- 2 How to Consume Iberico Ham
- 3 How to Cut Iberico Ham | Carve Iberico Ham
- 4 How to Preserve and Store Iberico Ham
- 5 Pairing of Iberico Ham
- 6 Quality Laws for Iberico Ham | The New Law 2014
- 7 The Dehesa | The Meadow
- 8 DOP Protected Source of Origin of Iberico Ham
- 9 Nutritional Properties of Acorn-fed Iberico Ham
- 10 Recipes with Spanish Ham
- 11 Differences Between Iberico Ham and Serrano Ham
- 12 Differences Between Shoulder and Iberico ham
- 13 Differences Between Iberico Ham and Iberico Shoulder
- 14 Iberico Ham and its Competitors Around the World
- 15 Nutritional Properties of Iberico Ham
- 16 Protected Denominations of Origin of Iberico Ham
- 17 Production Areas of Spanish Ham and Iberico Ham
- 18 Spanish Ham - Machine cut or Hand cut
- 19 Museums of Iberico Ham Worldwide
- 20 Inside Secrets of Iberico Ham Tasting
- 21 Tourist Trails for Iberico Ham Aficionados
- 22 Acorn-fed Iberico ham and the ideal pairing
- 23 The Production Process of Iberico Sausages
- 24 History of Iberico Sausages
- 25 VAT and Spanish Ham: Frequently Asked Questions
- 26 Spanish Ham in Great Spanish Literature
- 27 Curiosities of Iberico ham
- 28 How to Store Your Serrano Ham
- 29 Regulations and the Quality of Serrano Ham
- 30 Preparation of Serrano Ham
- 31 Denomination of Origin of Serrano Ham
- 32 Nutritional Properties of Serrano Ham
- 33 Recipes With Serrano Ham
- 34 Types of Serrano Ham
- 35 Pairing of Serrano Ham
- 36 How to Consume Serrano Ham
- 37 How to Cut Serrano Ham | Carve Serrano Ham
- 38 All the Secrets of Pata Negra Ham Tasting
- 39 Choosing a Good Ham Holder
- 40 What is the best para negra ham?
- 41 Is the term pata negra correct?
- 42 Pata Negra Ham and Pasture
- 43 The secrets of pairing pata negra ham
- 44 How can you know which ham to buy?
- 45 Why is good ham so expensive?
- 46 How to buy ham from online stores
- 47 Myths and Truths, Benefits and Prejudices of Ham
- 48 Is Iberian ham fattening?
- 49 What to do with the ham bone?
- 50 Why do we usually hang ham?
- 51 Ham and Pregnancy: Can Iberian ham be included in pregnant women's diets?
- 52 The Role of Ham in a Child's Growth and Develeopment
- 53 Tips for Preserving Ham
- 54 What is ham shaping and why is it done?
- 55 New Technologies and Ham - MRI in Ham Tasting - Spectral Images
- 56 The Iberian Pig Begins to Migrate
- 57 Cured Sausages: Origin, Composition and Classification
- 58 Production of Hams and Pork Shoulder Hams
- 59 Iberian Ham Tasting Guide
- 60 Quality: Differential Elements Between Ham and Iberico Cured Meats
- 61 The Map of Ham in Spain
- 62 Properties of the Fat in Iberian Ham
- 63 How to Transport Iberian Ham and Other Foods on International Flights
- 64 Prevalence of Pathogens and Benefits of Organic Acids in Pig Production