Joselito Iberian ham is a gastronomic jewel that is highly prized even among the most demanding palates. Tasting it is a true delight and that is why it is worth getting the most out of every piece and doing so correctly.
Before you begin to cut the piece it is important to have all the necessary tools ready: a “ham cutting knife”, which is long, flexible and sharp, with which we will cut the slices; a “butcher’s” knife, short and wide, used to extract the hard outer portions and remove excess fat; a third knife, called the “pick” which is oval and ends in a fine point and it is used to separate the bone; and a “chaira” or sharpening stone, essential for always having our tools sharpened and in perfect condition. We can use some tongs to create a more organized presentation for the slices, and a mesh metallic glove for safer cutting. The master cutters from Joselito recommend making the cut of the ham at around 25 °C, in the direction of the hooves and from right to left as horizontally as possible, avoiding curvatures. We should always be very careful to avoid cutting ourselves and pay special attention to safety while we are handling the piece.
We will probably encounter some slices with some white streaks, which in no case are an indication the ham’s poor condition. Conversely, they are an accumulation of amino acids which Joselito Iberian ham has accumulated naturally due to the changes in temperature during its lengthy curing process. They are, therefore, a guarantee of undisputed quality and are an indication of the exceptional nature of the ham.
When cutting the slices, it is convenient to cut them approximately the same size as a business card, around 5 cm, since that is the ideal measurement for it to fit in our mouths in a single bite, allowing us to appreciate all the taste and aroma of Joselito acorn Iberian ham. Furthermore, each piece should contain a certain amount of fat combined with the meat, to potentiate the authentic taste of Iberian ham and to provide each bite with just the right oiliness.
Each part of Joselito acorn Iberian ham offers different aromatic touches which are a real treat for the senses. One adequate cutting session is enough to extract all of these gustatory and olfactory traces. Therefore, it is recommended to combine slices from different parts of the piece, because this will potentiate the enjoyment of what is considered to be the best ham in the world . To achieve a perfect presentation, the thin and practically translucent slices can be laid out on the plate, overlapping each other but not piled up.