How to cut an
Arturo Sánchez Ham

How to cut an Arturo Sánchez Ham

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

« Cutting an Iberian ham is an art that requires talent, practice and precision.»

– Jose Ángel Muñoz, Master hamcutter of Arturo Sanchez

jamon iberico conservacion

Arturo Sánchez teaches you how to cut an Iberian ham step by step from the moment the ham arrives at home. We tell you what the main parts of the ham are, how to clean and shape it and how to correctly cut each part of the leg of an Iberian ham.

jamon iberico conservacion

Watching an Arturo Sánchez master slicer in action with one of our hams is a spectacle to be admired.

With a lot of practice and following the steps we indicate here, you will get the most out of each piece and savour the distinctive notes offered by each of its parts.

We share this master class with you because we want you to get the best out of this gastronomic jewel and enjoy it as it deserves.

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How to cut an Iberian ham acorn-fed


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

Within the morphology of a good Iberian Ham, we can highlight a fine 100% purebred Iberian breed, the elongated leg, a sign of the age of the animal, and an exceptional fat cover, as you can see in the hip part of the ham.

Cleaning and profiling

In this video we show you how to start cleaning and shaping the ham.
The first thing to do is to locate the Achilles tendon and start with the first cut.

After this first cut with our puntilla, the cleaning of the ham begins, where we remove all the rind and the yellow fat, which makes the flavour of our ham bitter.

And then we move on to profiling, which 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 slice.

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La Maza

In this video we focus on the cutting of the ham in the part of the mace. We start cutting the ham from the highest part.

We will find areas of fat and we should always leave at least 25% of fat on the lean part of the ham.
The more perfect the slices are, the easier it will be to plate this true work of gastronomic art that is 100% pure acorn-fed Iberian ham.

La Babilla

In this video we will focus on the part of the ham called the stifle. When we turn the ham over and start cutting the stifle, we first mark the hip bone and separate it from the meat.

At first we start by cutting thin slices, but then as we go deeper, the face of the ham will get wider and wider.

Once we reach the femur bone, we slice on both sides, alternating from one side and the other until the femur of the Iberian ham is completely uncovered.

El Jarrete

In this video we continue to advance in the art of slicing a good Iberian ham and we finish with the part of the ham called the shank.

One of the juiciest dishes is the one between the two bones, and for this we first pierce the fibula with the puntilla and then we slice the last part of the ham, which after these five videos, we will have obtained the maximum yield.