You bought an incredible Ham 100% Ibérico… and now it’s staring at you.
You know it’s delicious. You’ve seen it at fancy restaurants. But how do you actually carve it without ruining it?
You’re not alone. Most people outside of Spain have no idea how to slice Spanish ham properly — and that’s okay. Here’s a simple, step-by-step guide to help you do it like a pro (even if it’s your first time).
Why it matters: Good slicing = Better flavor
- Ham 100% Ibérico is not just ham. It’s art, tradition, and technique.
- A proper slice brings out the full aroma, flavor and texture.
- Slicing it wrong? You could ruin months — even years — of curing.
What you need to carve Ham 100% Ibérico at home
- Ham Holder: Holds the leg steady for safe slicing.
- Long, flexible carving knife: Very sharp and narrow.
- Protective glove (optional for safety).
Step-by-step: How to carve Ham 100% Ibérico like a pro
- Position the ham: Place the hoof facing up if you’re eating it soon.
- Make a deep cut around the shank.
- Remove the outer rind and some yellow fat.
- Start slicing small, thin, almost see-through pieces.
- Always cut in the direction of the meat fibers.
- Rotate the ham as you go deeper into the cut.
- Use removed fat to preserve the exposed area.
Common Mistakes (and How to avoid them)
- Using a kitchen knife or bread knife
- Slicing vertically instead of horizontally
- Cutting too thick
- Leaving the ham exposed to air
- Not using a jamón stand
How to serve Ham Ibérico like a spaniard
- Serve at room temperature, never cold.
- Arrange slices in a fan shape on a plate.
- Pair with: rustic bread, manchego cheese, red wine, cava or sherry.
- Great for date nights, wine tastings or impressing guests.
Ready to enjoy your Bone-In Ham Acorn-fed 100% Ibérico the right way?
