While the actual cutting and preparation of portions of Ibérico ham merits the existence of master Ham cutters, excellent use of the ham can be achieved by following a few simple guidelines or steps.
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Step 1: Place the Ibérico ham on the stand.
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Step 2: Make a deep cross-section with the broad knife in the leg and proceed to fully or partly remove the rind from the ham and any parts of surface fat.
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Step 3: With the long, fine flexible knife, begin to prepare portions of very thin slices, 5 to 8 centimetres long. It is advisable to combine slices from different parts of the ham to get more varied portions.
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Step 4: When reaching the hip bone, and by using the paring knife (short, thin, flexible knife), make a sharp cut around it to obtain slices in the area. Ibérico ham from this part can also be used to obtain irregular cuts, called "tacos" of Ibérico ham.
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Step 5: Once you have reached the bone, proceed to turn the ham over, following the same indications and performing the same operations.
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