JAMÓN.IM · PRODUCT AND TABLE

Understand the ham.Enjoy the table.

Understand the product, prepare to carve and choose what to serve. Practical guides with clear answers, sources and related recipes.

Guides to understand, carve and serve

What Spanish cured ham is, how it matures and how serrano, Iberian ham and shoulder differ. Understand the product before serving it.

What cured ham provides and how to read its nutrition label: protein, fat, minerals, energy and salt, with identified reference sources.

Ham stand, slicing knife, rigid trimming knife, boning knife and honing steel: understand each tool and prepare a practical carving station.

Secure the ham stand, choose a starting area and cut thin slices without forcing the blade. A practical guide to tools, bones and common mistakes.

Breed, feeding, curing and certification: learn to read the label before choosing a ham.

Salt, water, temperature and humidity: each stage transforms the ham in a different way.

Whole ham, boneless joints and slices need different care. Follow the format and label.

There is no universal period: format, opening, storage and the label determine it.

Bones for stock, cubes for cooking and shavings at the end: use only properly stored parts.

Small portions, protection and fridge thawing. Freezing does not correct poor storage.

Choose fino, manzanilla, cava, amontillado, white or red wine for your ham and dish.