Do you want to learn to cut acorn-fed Iberian ham like a professional?

We are going to teach you all the steps so that your ham cuts are perfect. To do this, it is essential that you know the parts of a ham. The mace is the richest and juiciest part and it is also the one that contains the most meat; The stifle is the least juicy part and has the least amount of meat, although it is advisable to start cutting the ham from the stifle if we are going to consume it for a long period of time. The upper part of the ham, between the hoof and the piece, is called the cane or hock. If you have a ham, at we explain how to cut Iberian ham, following these simple steps.

What do you need to cut an acorn-fed Iberian ham from Bodegas Torrero?

Let's get started!

  1. Place the ham in the ham holder. Depending on consumption, you must do it one way or another. If you are going to eat the whole piece at once, it is better to position the hoof of the ham facing up. If, on the other hand, you are going to consume the ham on several occasions, it is better that the hoof be placed downwards. This way, you can start cutting at the narrowest part, with the least fat and, therefore, the one that dries the fastest.
  2. Make a deep circular cut in the upper part of the ham, or cane. With this cut you will be able to easily remove the excess rind and the ham slices.
  3. Remove the crust and fat from the top. You must remove all the yellowish fat until you see the ham begin to appear. Remember: if you are going to consume the piece in just one day, it is recommended that you remove all the fat and the rind, in order to leave the ham peeled. On the contrary, if you consume the ham over several days, it is better to clean and profile the piece as you cut it.
  4. Save the removed fat. These cuts will serve to cover the surface of the ham, which will prevent the piece from drying out.
  5. Once all the fat and crust have been removed you can start making the ham cuts in the meat. Make sure the slices are small and thin.
  6. To effect the cuts, you must do it from the hoof to the tip, that is, from top to bottom, in a longitudinal direction. Cut the entire surface of the piece. In this way you will be able to extract the juiciest part of the interior and the tastiest part of the exterior.
  7. Repeat the cutting movements until you reach the bone. Once there, turn the ham over and repeat the process on the back.
  8. Try to make a cut around the bone. This will ensure that the slices come out clean and without problems.
  9. To cut the ham slices in the bone area, it is better to edge it. You can also remove the bone with a simple cut, if the kneecap bone allows it.

We hope this little guide helps you enjoy our products even more. Acorn-fed Iberian Hams, but if you prefer, we can also cut it for you and enjoy our products directly. Sliced Acorn-fed Iberian Hams.