IBERIAN SELECT FOODS

How to Carve Ibérico Ham by Hand

Hand-carving is an art that requires technique, patience, and the right tools. A good cut enhances the flavor, texture, and presentation of Ibérico ham. Follow this guide to master the art of hand-carving.

Necessary Tools

• Ham holder (Jamonero): Stable stand with clamps to hold the ham
• Ham knife: Long (20-25 cm), flexible, and very sharp blade
• Paring knife: For cutting around the bone and difficult areas
• Boning knife: For separating the meat from the bone
• Honing steel or sharpener: To keep knives always sharp

Ham Preparation

1. Temperature: The ham should be at room temperature (20-24°C) to facilitate carving
2. Placement: Place the ham in the ham holder with the hoof facing up if you start with the maza (cushion), or down if you start with the babilla (knuckle)
3. Remove the rind: Remove only the rind and fat from the area you are going to carve, leaving the rest protected

Step-by-Step Carving Technique

1. Knife Position

Hold the ham knife firmly, forming an angle of approximately 45° with respect to the ham's surface.

2. Carving Motion

• Make long, smooth movements, back and forth
• Let the knife do the work; do not force the cut
• Keep the knife always parallel to the bone

3. Slice Thickness

Slices should be thin and uniform, almost transparent (1-2 mm thick). Slices that are too thick lose texture and flavor.

4. Slice Size

Cut medium-sized slices (approximately the size of your palm), with a balance between lean meat and infiltrated fat.

Order of Consumption by Parts

1. Maza (Cushion)

The juiciest area with the most fat infiltration. Ideal for starting. Offers large, uniform slices.

2. Babilla (Knuckle)

Softer and more tender area, with less infiltrated fat. Perfect for those who prefer a more delicate flavor.

3. Contramaza (Hock)

More intense flavor and firm texture. Smaller slices but full of nuances.

4. Punta (Tip/Hock)

Most cured area with a more concentrated flavor. Perfect for lovers of intense flavor. Ideal for cubes or diced pieces.

Tips from Master Carvers

• Sharpen constantly: A well-sharpened knife is essential for perfect slices
• Carve only what you are going to consume: The ham keeps better uncut
• Respect the fat: The infiltrated fat is part of the flavor; do not remove it completely
• Practice patience: Hand-carving requires time and practice
• Clean the knife: Clean the knife between cuts to prevent fat from sticking

Presentation and Tasting

• Serving temperature: 20-24°C so that the fat melts slightly
• Arrangement on the plate: Place the slices slightly overlapping, without piling them up
• Quantity per person: 80-100g for a full tasting
• Accompaniments: Quality bread, natural tomato, extra virgin olive oil
• Pairing: Aged red wines, cavas, or artisanal vermouth

Common Mistakes to Avoid

• Carving cold ham (makes carving difficult and loses aroma)
• Slices that are too thick (lose texture)
• Dull knife (frays the meat)
• Removing all the fat (loses flavor and juiciness)
• Forcing the cut (damages the texture)

Tool Maintenance

Clean and dry knives after each use. Sharpen them regularly with a honing steel or sharpening stone to maintain a perfect edge.

If you need help with carving your Ibérico ham, contact us. Our experts will be happy to advise you.

Also discover: How to Store Ibérico Ham