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Home > Consumption > The Cut THE CUT The cutting of a piece of Iberian ham (Jamón Ibérico) is something of a ritual and it must be done properly. The utensils necessary to cut the iberian ham are listed as follows: A long thin-bladed and flexible knife (for Iberian ham/jamón Ibérico or salmon) to extract the slices. A step-by-step guide to cutting Iberian ham: 
The positioning of the Iberian ham (Jamón Ibérico) on the jamonero depends on how the iberian ham is to be served. If the entire piece is going to be consumed at one time, the hoof of the ham should be positioned so it is pointing upwards. However, if only part of it is to be used, it should be placed with the hoof facing down as this way the thinnest part of the jamón, the part with the least fat and therefore the quickest to dry out, is cut first.
Once the piece is suitably positioned, a deep and circular cut should be made around the whole bone as this makes later cuts and slices easier to extract.
This cut should then be removed along with the yellowish outer fat to avoid it affecting the taste of the Iberian ham.
If all the iberian ham is going to be eaten in one day, the cut and outer fat should be removed from the jamón. If not, these parts should be cleaned and shaped as the iberian ham is cut.
The fat that is taken out can be used later to cover the surface of the cut to stop it drying out.
Slices can be cut once the meat of the jamón has reached. These should be as small and fine as possible.The cuts should be made lengthways, from the hoof to the far edge, from up to down, covering almost the entire surface in order to blend the most succulent part in the middle with the more cured and tasty outside layer. The surface of the cut should be smooth. When the bone has been reached, the ham should be turned around and the same process repeated. 
Once the hipbone is reached, a cut should be made around the bone so that the subsequent slices are clean and neat. The knife should be moved in a direction that allows the bone to be neatly skirted. The Iberian ham (Jamón Ibérico) must always have a clean and shaped edge as this prevents any unpleasant tastes and unnecessary cuts. 
If the knee joint prevents a clean cut, remove the bone by making a simple cut.
Slices can continue to be cut until the bone of the Iberian ham is reached. At this point it should be turned around.
Once the required amount has been cut, the cut area should be covered with the strips of fat that were previously removed to keep this area fresh.Each part of the Iberian Ham has a different taste. The edge of the ham is the tastiest part to cut up into small pieces for cooking. The bone of the Iberian ham, on the other hand, is one of the best ingredients for making a stock to give real taste to a stew or soup. |
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