Video tutorial on Ham Cutting VARANEGRA 100% ALENTEJANO

Introduce the ham and its unique qualities, mentioning it is 100% Iberian and raised in the Alentejo region of Portugal.

Discuss the anatomy of the ham and the necessary equipment for cutting: ham holder, boning knife, peeler knife, kitchen knife, ham knife, sharpening steel, and tongs.

For domestic use, recommend using a ham holder, boning knife, ham knife, and sharpening steel.

Begin the cutting process by marking and cleaning the ham after mounting it in the holder.

Start cutting in the Contra Massa area for immediate consumption, making a deep circular cut around the shank, about two fingers from the hock at a slight angle.

Remove the skin and oxidized fat until the color becomes whitish, pearlescent, or pink.

Make a diagonal cut in the region of the Achilles tendon to remove it before slicing.

Slice the ham gently with a suitably sharpened knife, making parallel cuts that are straight and thin, ensuring the slices are translucent and balanced between lean and fat meat.

Cut around the perimeter of the hip bone using a short, sturdy knife to create slices around it.

Make vertical cuts around the union of the tibia and fibula with the femur to avoid cutting tendons, then continue slicing as before.

Turn the ham over to cut in the Contra Massa area again, rotating against the masa and separating the meat from the bone around the hip bone and knee.

Introduce the boning knife between the tibia and fibula to access one of the tastiest parts of the ham, separating them with a quick and firm blow.

Use leftovers and shavings from the ham and bones to enrich Mediterranean recipes.

Equipment Needed

Spice Level:

Allergens