How to cut jamon properly

After the publication of the most interesting recently (in my humble opinion) series of articles “Everything you wanted to know about jamon” (parts one and two), there is still something that I have to tell about this great product. The fact is that the path of a real ham to the table does not end after many years of raising pigs and ripening hams in cellars: it is important to cut and serve it correctly.

The irony is that sloppy cutting will not allow you to feel the nuances of the taste of even the most outstanding ham, and all the work of dozens of specialists who had a hand in its creation will go down the drain. Fortunately, when the ham cuts Severiano Sanchez, the maestro of the Cinco Jotas, there is no need to worry. Look carefully, because if you bring (or order via the Internet) a ham ham, this small master class will allow you to master the basics of the art of the cortador – a professional ham cutter.

The main and most necessary device in this matter is a jamoner, a jamon stand. The ham is fixed in two places, so you can cut it neatly and evenly. Jamoners are very different, they are usually sold in the same place where the jamon is sold. The maestro, whose profession involves frequent travels, has a suitcase full of tools, including a folding hamonera.

Several knives are needed to cut the ham. First, massive and sharp, the master cuts off the top dried crust and excess fat. A good jamon is always a lot of fat, it is needed for the ham to mature properly, but it is not eaten whole, leaving only as much as necessary to emphasize the delicate flavor of the meat. However, if you still bought a whole ham, do not worry – this fat is very similar in composition to olive oil, and can be used in cooking.

The crust is usually quite hard and the knife may come off, so a chainmail glove is an optional but useful precaution.

Pay attention to how the fat is cut: having exposed the part that he is going to cut, the maestro left an even “side” at the bottom. Thanks to this, the melting fat – and it will inevitably begin to melt at room temperature – will not drip onto the table. The glove is no longer needed, it’s time to sharpen the knife. The jamon knife is sharp, thin and long, so it is convenient to cut the jamon into wide slices.And now, in fact, the action: the ham is cut thinly, almost like paper, with neat sawing movements of the knife in one plane.

Here it is, the perfect jamon slice: the same thickness, translucent, with an even distribution of fat and the same size that will allow you to feel the full taste of the delicacy. It seems to be simple, but people have been learning this for years.Put the jamon slices on a plate. It is usually served with red wine – some connoisseurs, however, argue that the wine clogs the taste of the ham, and although intellectually I understand that they are right, in my opinion, this is overkill.Another nuance, not obvious, but important. One ham contains several different muscles, which differ in the distribution of fat, are involved in movement in different ways and therefore taste differently. When slicing jamon, a good cortador will not mix meat from different parts of the ham, but instead lay them out separately so that everyone can taste and compare. Experienced ham eaters can taste different parts of the ham with their eyes closed.Let’s take another look at the cut: it is clear that the ham was not cut in one motion, but sawed, but it still remained almost flat. Of course, you cannot eat a whole ham in one sitting, unless a really big company has gathered. To preserve it until next time, cover the cut with a large flat piece of fat, cut a little earlier (or a few smaller pieces), and wrap it in cling film on top: this will keep the jamon juicy and can be stored at room temperature.Finally, there is a long and meditative video where Severiano Sanchez demonstrates his skills:

I would like to wish you, friends, that this information will one day be not only interesting for you, but also useful in a practical sense. Jamon is great.