{"id":1456,"date":"2026-02-03T12:58:29","date_gmt":"2026-02-03T11:58:29","guid":{"rendered":"https:\/\/marcialguijuelo.es\/how-to-slice-an-iberico-ham\/"},"modified":"2026-06-30T12:41:09","modified_gmt":"2026-06-30T10:41:09","slug":"how-to-slice-an-iberico-ham","status":"publish","type":"page","link":"https:\/\/marcialguijuelo.es\/en\/how-to-slice-an-iberico-ham\/","title":{"rendered":"How to Slice an Ib\u00e9rico Ham"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.27.5″ _module_preset=”default” background_color=”rgba(193,0,25,0.04)” width=”100%” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” width=”100%” max_width=”none” custom_padding=”||27px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-20px||||false|false” global_colors_info=”{}”]<\/p>\n

ALWAYS HAND-CARVED : PAPER-THIN SLICES<\/h1>\n

[\/et_pb_text][et_pb_image src=”https:\/\/marcialguijuelo.es\/wp-content\/uploads\/2026\/02\/Corte-de-jamon-hero-scaled.jpg” alt=”Plato de jam\u00f3n ib\u00e9rico de bellota cortado a cuchillo por un profesional” title_text=”El arte del corte de jam\u00f3n” force_fullwidth=”on” module_class=”herocover” _builder_version=”4.27.5″ _module_preset=”default” height=”1000px” height_tablet=”420px” height_phone=”320px” height_last_edited=”on|phone” max_height_tablet=”” max_height_phone=”320px” max_height_last_edited=”on|phone” custom_padding=”||0px|||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” width=”100%” width_tablet=”90%” width_phone=”80%” width_last_edited=”on|phone” max_width=”800px” custom_margin=”|auto||auto|false|false” custom_margin_tablet=”|auto||auto|false|false” custom_margin_phone=”-161px|auto|24px|auto|false|false” custom_margin_last_edited=”on|phone” scroll_vertical_motion=”0|44|44|99|4|0|-4″ scroll_horizontal_motion_enable=”on” scroll_horizontal_motion=”0|50|50|50|4|0|-4″ global_colors_info=”{}”]<\/p>\n

A ritual that brings out the very best in Marcial Ib\u00e9rico Ham.<\/h2>\n

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Enjoying Ib\u00e9rico 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.<\/strong> <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” module_class=”centrar-columnas” _builder_version=”4.27.5″ _module_preset=”default” module_alignment=”center” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/marcialguijuelo.es\/wp-content\/uploads\/2026\/02\/cuchillos-s.jpg” alt=”Sharpening steel (chaira), ham stand and boning knife used by Marcial” title_text=”Carving knifes” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

THE KNIVES<\/h3>\n

Proper carving requires the right tools. Three knives are essential: <\/p>\n

    \n
  1. Broad-bladed knife<\/strong>: for the initial preparation and trimming.<\/li>\n
  2. Ham carving knife<\/strong>: long, narrow and flexible, designed to produce the perfect slice.<\/li>\n
  3. Boning knife<\/strong>: short and precise, essential for working close to the bone and in more intricate areas.<\/li>\n<\/ol>\n

    A sharpening steel (chaira)<\/strong> completes the set, keeping the blade perfectly sharp throughout the carving process.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” module_class=”centrar-columnas” _builder_version=”4.27.5″ _module_preset=”default” module_alignment=”center” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    The slice<\/h3>\n

    A slice should never feel heavy. It should melt.<\/p>\n

    1. Thin, small<\/strong> and even, almost translucent.<\/p>\n

    2. Smooth, regular cuts<\/strong> without unnecessary pressure, preventing the fat from warming excessively.<\/p>\n

    3. Keep the knife parallel to the bone<\/strong>, maintaining a steady movement.<\/p>\n

    A perfect slice reveals the natural marbling and releases flavour with elegance and ease.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/marcialguijuelo.es\/wp-content\/uploads\/2026\/05\/corte_jamon_pinzas.jpg” alt=”Close-up of hand-slicing an Acorn-fed Ib\u00e9rico Ham with a knife” title_text=”The Slicing Technique” force_fullwidth=”on” _builder_version=”4.27.5″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” module_class=”centrar-columnas” _builder_version=”4.27.5″ _module_preset=”default” module_alignment=”center” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/marcialguijuelo.es\/wp-content\/uploads\/2026\/02\/temperatura.jpg” alt=”Acorn-fed Ib\u00e9rico Ham should be served at an optimal temperature of 20\u201324\u00b0C.” title_text=”The Ideal Serving Temperature for Ib\u00e9rico Ham” _builder_version=”4.27.5″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    IDEAL TEMPERATURE<\/h3>\n

    Temperature makes the difference between simply eating ham and truly understanding it.<\/p>\n

    The ideal temperature is between 20 and 24\u00b0C.<\/strong><\/p>\n

    Serving it too cold reduces its aroma, texture and flavour because the fat cannot fully express itself.<\/p>\n

    If the ham has been stored in a cool place, allow it to reach room temperature before carving.<\/p>\n

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    DURING CONSUMPTION<\/h3>\n

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    Keep the cut surface clean and neatly trimmed, avoiding dry edges.<\/p>\n

    If carving is interrupted:<\/strong><\/p>\n

    Cover the cut surface with white pork fat<\/strong>, if available.<\/p>\n

    Protect it with food-grade cling film<\/strong> without pressing too firmly.<\/p>\n

    This helps preserve moisture and allows the ham to retain its full aroma.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/marcialguijuelo.es\/wp-content\/uploads\/2026\/02\/conservacion.jpg” alt=”open iberico ham” title_text=”conservation” force_fullwidth=”on” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” min_height=”413.3px” custom_margin=”40px||||false|false” custom_margin_tablet=”20px||||false|false” custom_margin_phone=”20px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”||25px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” width=”100%” width_tablet=”90%” width_phone=”80%” width_last_edited=”on|phone” max_width=”800px” custom_margin=”|auto||auto|false|false” custom_margin_tablet=”|auto||auto|false|false” custom_margin_phone=”-161px|auto|24px|auto|false|false” custom_margin_last_edited=”on|phone” scroll_vertical_motion=”0|44|44|99|4|0|-4″ scroll_horizontal_motion_enable=”on” scroll_horizontal_motion=”0|50|50|50|4|0|-4″ global_colors_info=”{}”]<\/p>\n

    THE ART OF CARVING : THE COMPLETE PROCESS<\/h3>\n

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    Carving properly is a sign of respect. When the technique is right, the ham responds with more aroma, greater balance and even more pleasure.<\/strong> <\/p>\n

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