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GOOD HAM-CARVING GUIDE 
Below we list the necessary tools and the main 
steps to follow. Remember that to cut a good 
ham you have to take care and avoid rushing. 
The job can only be done quicker through 
practice. 
It is a well-known fact that carving ham properly 
is essential for ensuring that the delicious orga-noleptic 
characteristics of Castro y González’s 
acorn-fed Ibérico hams can be savoured in all 
their intensity. 
You will also need a jamonero, a ham stand, to support 
the ham and make carving easier and safer. 
When the carving is done, to prevent the ham from 
drying out, you can cover the carved area with the slices 
of fat that were removed during preparation. 
Before placing the ham on the jamonero, it must be 
cleaned. Start with a deep circular incision at the 
highest part of the shoulder. 
Once the ham has been cleaned, place it on the jamone-ro 
and make sure it is secured firmly in place. 
The carving must be done by making gentle backward 
and forward movements with the blade of the knife as 
the slice gradually comes away. 
Serve tidily on a dish. Never cut more ham than you are 
going to eat. 
Three different types of knife are needed: a paring 
knife, a butcher’s knife and a jamonero, or ham-carving 
knife, plus a steel to sharpen them properly. 
Clean the piece, removing the skin and fat around the 
chosen area. 
Start carving very large and thin slices which include 
the fatty part and flesh joined together. 
The slices must be very thin, transparent, and carved at 
room temperature so that the acorn fat amalgamates. 
Clean the ham by removing the fat with straight cuts 
towards the previously made incision. 
The carving must be done in a uniform direction, whether it 
be towards the trotter or downwards. It must be done with 
care to ensure the carving is straight and homogenous. 
C/ Nueva, 3 
Tel.: 923 580 100 / Fax: 923 580 281 
37770 Guijuelo - Salamanca - España 
www.castroygonzalez.es

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Slice Spanish ham

  • 1. GOOD HAM-CARVING GUIDE Below we list the necessary tools and the main steps to follow. Remember that to cut a good ham you have to take care and avoid rushing. The job can only be done quicker through practice. It is a well-known fact that carving ham properly is essential for ensuring that the delicious orga-noleptic characteristics of Castro y González’s acorn-fed Ibérico hams can be savoured in all their intensity. You will also need a jamonero, a ham stand, to support the ham and make carving easier and safer. When the carving is done, to prevent the ham from drying out, you can cover the carved area with the slices of fat that were removed during preparation. Before placing the ham on the jamonero, it must be cleaned. Start with a deep circular incision at the highest part of the shoulder. Once the ham has been cleaned, place it on the jamone-ro and make sure it is secured firmly in place. The carving must be done by making gentle backward and forward movements with the blade of the knife as the slice gradually comes away. Serve tidily on a dish. Never cut more ham than you are going to eat. Three different types of knife are needed: a paring knife, a butcher’s knife and a jamonero, or ham-carving knife, plus a steel to sharpen them properly. Clean the piece, removing the skin and fat around the chosen area. Start carving very large and thin slices which include the fatty part and flesh joined together. The slices must be very thin, transparent, and carved at room temperature so that the acorn fat amalgamates. Clean the ham by removing the fat with straight cuts towards the previously made incision. The carving must be done in a uniform direction, whether it be towards the trotter or downwards. It must be done with care to ensure the carving is straight and homogenous. C/ Nueva, 3 Tel.: 923 580 100 / Fax: 923 580 281 37770 Guijuelo - Salamanca - España www.castroygonzalez.es