Spanish Ham - Machine cut or Hand cut
This is a question that for many may seem obvious: we all expect that hand-cut ham will be superior to the machine-cut article. That's especially so if we're devotees of Iberico ham. But why is that the case?
Spanish ham: Hand-Cut or Machine-Cut?
The six million dollar question: the truth is actually that many people prefer Spanish ham that has been cut by machine, because it easier and faster to consume.
However, if you're looking to fully exploit the culinary qualities of Spanish ham it's best to cut it yourself or buy hand-cut ham. The price is slightly higher, but it's well worth it.
Many experts say that hand-cut ham retains its organoleptic properties better than machine-cut. But they also point out that there's an aesthetic quality to the way the Spanish ham is cut, and that to watch a master ham cutter gives you some insight into this and is a pleasure in itself besides.
You yourself can develop enough expertise to successfully cut your own Spanish ham by hand, though be warned: it does require practice!
Why by Hand?
The biggest problem with machine cutting is that it generates friction and heats the cutting surface, which in turn heats the Spanish ham. This affects the taste and does not differentiate between the various different parts of a ham slice.
The heating of the ham via the hot blade can affect the nutritional qualities of the Spanish ham also.
A master ham cutter in action
A good hand-cut ham is sliced in a firm yet gentle way, by sliding the balde across the Spanish ham to produce thin and exquisite slices.
This is undoubtedly one of the great secrets of the world of ham, and if you've ever had the chance to try it you'll know it's true: you notice the difference when Spanish ham has been cut by a specialist. When it melts in your mouth, when the flavors are drawn out and intense., you know you have a master ham cutter to thank.
The truth is that there are many high-quality cutting machines that are capable of cross-cutting ham, respecting the natural path of the muscle fibers and resulting in a superior product - for a machine-cut slice, anyway.
Many even say that the heat generated not only doesn't adversely affect the Spanish ham, but actually enhances it. Clearly, personal opinion is the most important factor here.
A ham-cutting machine
Remember that the presentation and the company make the Spanish ham more attractive, too, and cutting ham by hand makes for a ritual that can make it feel better even if it doesn't technically taste better. And let's not forget that the most important thing isn't hand-cut ham: it's great ham.
A 100% Iberico ham from a respected producer is your real guarantee of success.
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