They say that to appreciate a unique piece like the Alta Expresión bone in dry-cured acorn-fed 100% Ibérico pork ham from Los Pedroches in all its glory, you have to let it express itself and tell its story. Let it reveal its essence in every slice and it will delight you with its utmost expression.
This is why if you want to be a 100% Ibérico foodie, it’s important to learn all the details of the art of cutting step-by-step so you can enjoy your recently cut bone in dry-cured acorn-fed 100% Ibérico pork ham and savor all the textures, flavors, and nuances that this product offers the palate.
Let’s begin with the crux of the matter and the question we all often ask ourselves: How to choose a good bone in dry-cured acorn-fed 100% Ibérico pork ham? Well, let us share a few tricks to choosing a great piece before we begin the art of cutting.
First, it is important to understand the physiognomy of this gourmet gem. The parts of the ham are the shank, the flank, the stifle, the tip, the hock, the shinbone, and the hoof.
Bone in dry-cured acorn-fed 100% Ibérico pork ham has a slender, narrow shinbone which reveals that the pig got exercise during the montanera season. The piece’s aesthetic should draw your eye, and it should have a slender, elongated silhouette common to the 100% Ibérico breed, while the inner side should be as uniform and homogeneous as possible without any cracks. Finally, another fairly important aspect is that the stifle should have a nice covering of fat that shouldn’t be too narrow and should look somewhat juicy.
Once you have the perfect piece, we’re going to share the steps you should follow to begin cutting your Alta Expresión bone in dry-cured acorn-fed 100% Ibérico pork ham.
1-Cutting tools: Now that you’ve chosen your ham, you know that cutting it is not exactly easy, but we’ll show you what utensils you’re going to need to make the perfect cut.
2-Securing and preparing the ham: Securing and preparing the ham is a very important step. Choosing the right ham holder will help you keep the piece steady so you can get the most from your Alta Expresión bone in dry-cured acorn-fed 100% Ibérico pork ham.
3-Cutting the ham: The art of cutting isn’t easy, and that’s why we’re going to tell you about the different parts of the ham and the unique features of each of them so you can cut the perfect slice.
4-Preserving the ham: Once you have sliced the part you want to consume, we’ll show you our secrets to properly preserving the ham.
5-How to serve the ham: Plating is the last step in this art of cutting ham, and it’s important to know the right way to plate the slices so you can enjoy your recently sliced bone in dry-cured acorn-fed 100% Ibérico pork ham.
Ibérico products should be consumed at room temperature to allow them to release their sweet and savory notes that evoke acorns, honey, nuts and truffle. If you can’t wait, place the unopened package in warm water for a couple of minutes before opening it.
Would you like to know more about the art of cutting? Here are all the details on how to cut your ham perfectly thanks to our brand ambassador and professional Ibéricos COVAP cutter, Agustín Díaz.
If you have a bone-in shoulder click here
