HOW TO CARVE A HAM

Everything you need to know, explained step by step by our master cutter

Arturo Sánchez teaches you how to cut an iberico ham step by step since the ham arrives home. We tell you what the main parts of the ham are, how cleaning and profiling are done and how each part of the leg of an iberico ham should be carved properly.

How to carve a Acorn-fed iberico jamon: Introduction

In this introductory video we show you the parts of the ham and how to carve this authentic Jewel of Spanish gastronomy.

Within the morphology of the good iberico jamon highlights a fine cane 100% sign of purity of Iberian breed, the elongated leg, note of the animal’s age, and an exceptional fat coverage, as you can see in the hip part of the jamon.

How to carve an Acorn-fed iberico jamon: Cleaning

In this video we show you how to start cleaning the ham.

And for that the first thing is to locate the Achilles tendon and start with the first cut.

After that first cut with our lace, the cleaning of the ham begins, where we remove all the rind and the yellow fat, which bitter the flavor of our ham.

And then we go with the “perfilado” that is nothing more than removing all the small pieces of yellow fat and trying to leave the ham as smooth as possible before starting to cut.

How to carve an Acorn-fed iberico jamon: Cushion

In this video we focus on the carve of the iberico jamon in the part of the cushion. We start carving the ham from the highest part.

We will find areas of fat and we must always leave at least 25% fat lean.

The more perfect we take the slices, the easier it will be later when it comes to plating this true gastronomic work of art, which is 100% pure Acorn-Fed iberico jamon.

How to carve an Acorn-fed iberico jamon: Fore-cushion

In this video we will focus on the part of the ham called “La Babilla” (fore-cushion). When we turn the ham and start cutting the stifle, we first mark the hip bone and separate it from the meat.

At first we started cutting thin slices but then as we go deeper, the face of the ham will expand.

Once we reach the bone of the femur, it will be sliced ​​on both sides, alternating on one side and the other until the femur of the Iberian ham is completely discovered.

How to carbe an Acorn-fed iberico jamon: Shank

In this video we continue to advance in the art of cutting a good iberico jamon and end with the part of the ham called “El Jarrete” (the shank).

One of the juiciest dishes is the one between the two bones and for that with the lace we first go through the fibula and then we prepare to slice the last part of the ham, from which we will have taken, after these five videos, the maximum performance.

“CARVING HAM IS AN ART THAT REQUIRES TALENT, PRACTICE AND PRECISION”

Plato de Jamón ibérico

Watching one of Arturo Sánchez master cutters in action, working on one of our hams is a sight worth seeing.

With practice, following the steps explained here, you will get the best out of each piece and you will taste the distinctive note offered by each one of its parts. We share this master class with you because we want you to get the most from this gastronomic jewel to enjoy it the way it deserves.