Imagine a book born to revolutionize everything you thought you knew about the cut. All.
A book in which the roles alternate and it is the ham who takes the floor, who becomes the undisputed protagonist.
A book in which the figure of the Cutter is rewritten as an ally of the ham, that master hand that makes the product shine and that makes it an object of desire.
A book that draws on the consumer’s experience, not to meet but to exceed their expectations.
Chapter 1: Working ham with a knife
The desire of the consumer
Curiosities and frequently asked questions
Chapter 2: The ham
Classification of hams
How to choose a good ham
Chapter 3: Preparing for cutting
Utensils to make the cut
Maintenance of knives
Safety in the cut
Chapter 4: The cut of the ham
Where to start the ham
Cleaning the ham
Chapter 5: Presentation
With the clamp or with the hand
Annex 1: The cut of palette
Annex 2: Complete cleaning of the ham