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    Click on the image to enlarge.

    If you have arrived here we assume that you already have your iberico acorn ham or black leg, ready to start slicing, as well as the necessary materials. However we will make a brief introductory review and we will go to the important thing: how to cut your Iberian ham step by step.

    • Descortezador knife: it is a butcher knife of 20 to 30 cm long and broad blade, essential to clean and peel the ham (in picture letter A).
    • Flat ham knife: main tool and indispensable for slicing any type of ham or shoulder (in picture letter B).
    • Boning knife or lace: knife of about 8-12 cm narrow but strong blade, used to mark and separate the bones of the ham facilitating the slicing (in picture letter C).
    • Jamonero: We recommend that it be with rotating cap and oscillating system to guarantee the maximum comfort and speed in the cutting of the ham, although there are other types and they are equally valid.

    Click on the image to enlarge.

    Initial cut: Where to start?

     

    1.

      Necessary knife: debarking knife (in image, letter A). 

     

    • We begin to cut through the area of the club by placing the hoof up. The first fundamental cut will be done two fingers away from this bone.
    • We will incline the knife to take advantage of the meat, and then with the short knife, we will join the two ends of the cut. We make a wedge in the ham removing this area of fat and tendon.

    If you have bought your ham for an important event (Christmas, New Year’s Eve, etc.) and what we want is to enjoy the richest and juiciest part, without caring about the normal order of cutting the ham, we will start the ham for the hammer. The ham should be placed with the hoof up so that the area of the babilla is down ready to begin cleaning the ham.

    The video starts at the moment corresponding to this step. Then you can continue watching the video or continue with the next step.

    Click on the image to enlarge.

    Clean the ham

     

    2.

      Necessary knife: debarking knife (in image, letter A). 

     

    • It is advisable to clean both sides of the ham as we cut it so that it does not dry excessively.

     

    We mark the area that we are going to consume, with a very fine cut that will serve as a guide, to help us clean the ham. We clean the marked area taking those marks to finish the cleaning cuts.

    Clean the ham taking into account how much you want to consume at that time.

    Click on the image to enlarge.

    Save fat slices

     

    3.

    • We will save some slices of bacon for the later conservation of the piece.

    Save the first slices of fat / crust will serve when we finish cutting, to cover the ham avoiding its oxidation and helping its best conservation.

    The video starts at the moment corresponding to this step. Then you can continue watching the video or continue with the next step.

    Click on the image to enlarge.

    We are Ready now! to “Lonchear” (start to Slicing)

     

    4.

      Necessary knife: flat ham knife (in image, letter B). 

     

    • It is important to always cut in parallel to the central axis of the ham that goes from the hoof to the tip. The correct cutting direction is always towards us.

    To cut ham properly, a well-sharpened ham knife should be available that allows you to slice without effort. The perfect cut depends on a knife always flat, making cuts of slices as thin as possible and average measures between 6 cm. wide and 4 or 5 cm long.

    You have to go slicing little by little horizontally starting from the area closest to the hoof and ending in the one closest to you. The hand that has the knife, always goes behind it to avoid cutting you.

    The video starts at the moment corresponding to this step. Then you can continue watching the video or continue with the next step.

    Click on the image to enlarge.

    Separate the bone

     

    5.

      Necessary knife: boning knife (in image, letter C). 

     

    • The first difficulty we will encounter will be the hip bone.
    • With the short knife we will separate the meat from the bone on both sides.
    • Then when we cut our slices will be detached without effort. Our cut will be completely straight and the typical boat will not appear.
    • A good slice should occupy the entire width of the piece, measure three or four centimeters wide and be very thin.
    • We will continue cutting until another bone appears. With the short knife we will mark it as we did before and we will continue cutting.
     
     

    The video starts at the moment corresponding to this step. Then you can continue watching the video or continue with the next step.

    Click on the image to enlarge.

    When to turn the ham?

     

    6.

    Necessary knife: debarking knife and deboning knife (in image, letter A and C).

     

    • The femur, the patella and the tibia are the bones that will tell us when we have finished with this side. We will turn the ham when we can not manage to cut slices of adequate dimensions with a horizontal and flat cut.
    • We will repeat the same procedure of the previous points, started by bone marking and side cleaning.

     

    Click on the image to enlarge.

    Take advantage of all the ham

     

    7.

      Necessary knife: flat ham knife (in image, letter B). 

     

    • Cut the ham through all possible parts.
    • As the video shows, areas like the hock serve to obtain exquisite cubes ideal for all kinds of tasty meals.
    • Trozear the bone to use in the kitchen.

    The video starts at the moment corresponding to this step. Then you can continue watching the video or continue with the next step.

    Click on the image to enlarge.

    Preserve the ham.

    It is very important to keep the ham juicy and in optimal conditions, prevent it from drying out and oxidizing due to inadequate temperatures. To do this, we must cover the ham with the slices of cut fat that we have previously saved, smearing the ham with the bacon or failing and as a last measure, using transparent plastic.

    You have enjoyed a good Iberian ham cut and sliced like a professional ?

    We want your response to be positive and if you want to leave your comments and / or questions, you will be welcome and answered with pleasure!

     

     

  • Bulletin

  • Where we are?

    C/ Informática, Pol. Ind. La Drecera
    La Selva del Camp
    43470 Tarragona, Spain

  • Deligour guarantee

    Deligour guarantees that all Iberian hams and shoulders are selected one by one by professionals and all of them have been prepared by hand, without added additives or preservatives, with sea salt and cured in natural dryers. Its quality is assured.

    If you have any preference at the point of cure, please indicate it in the comments of the order.

    Buying Iberian ham in Deligour is a guarantee of quality and safety. Deligour does not work with Iberian pieces of Cebo (white bridle), all of them Iberian pigs that have been raised and fed intensively on farms, without ever treading the pasture and living in this way in continuous stress and artificial feeding.

    Deligour ensures and guarantees that all its Iberian products come from Iberian pigs that since birth, have been controlled in all stages of life for maximum quality, living in the freedom of the Dehesa and feeding naturally.

    Deligour also guarantees and ensures that all its pieces are 100% natural, have been prepared and cured naturally in traditional dryers and without any additive or added preservative. Its salting has been with 100% marine salt.

    Only Deligour can ensure that all its Iberian products are 100% natural.