ALWAYS HAND-CARVED : PAPER-THIN SLICES
A ritual that brings out the very best in Marcial Ibérico Ham.
Enjoying Ibérico Ham does not begin on the palate. It begins with the carving: the first slice, the shine of the fat and the aroma released into the air. When the carving is done correctly, its texture, bouquet and lingering flavour can be fully appreciated.
THE KNIVES
Proper carving requires the right tools. Three knives are essential:
- Broad-bladed knife: for the initial preparation and trimming.
- Ham carving knife: long, narrow and flexible, designed to produce the perfect slice.
- Boning knife: short and precise, essential for working close to the bone and in more intricate areas.
A sharpening steel (chaira) completes the set, keeping the blade perfectly sharp throughout the carving process.
The slice
A slice should never feel heavy. It should melt.
1. Thin, small and even, almost translucent.
2. Smooth, regular cuts without unnecessary pressure, preventing the fat from warming excessively.
3. Keep the knife parallel to the bone, maintaining a steady movement.
A perfect slice reveals the natural marbling and releases flavour with elegance and ease.
IDEAL TEMPERATURE
Temperature makes the difference between simply eating ham and truly understanding it.
The ideal temperature is between 20 and 24°C.
Serving it too cold reduces its aroma, texture and flavour because the fat cannot fully express itself.
If the ham has been stored in a cool place, allow it to reach room temperature before carving.
DURING CONSUMPTION
Keep the cut surface clean and neatly trimmed, avoiding dry edges.
If carving is interrupted:
Cover the cut surface with white pork fat, if available.
Protect it with food-grade cling film without pressing too firmly.
This helps preserve moisture and allows the ham to retain its full aroma.
THE ART OF CARVING : THE COMPLETE PROCESS
Carving properly is a sign of respect. When the technique is right, the ham responds with more aroma, greater balance and even more pleasure.
