How to Start Cutting an Iberian Shoulder: Complete Guide

At the convent we have a problem and that is that, at the moment when Sister Cuchillos is missing (not her original name, of course, but the one her parents chose - Procopia - is not very popular), nobody knows how to cut a ham or a shoulder as it should be, and as it deserves.

I still remember the first time I tried it, I only had a normal knife and I ended up making tacos instead of slices. Yes, it was just as delicious, but it wasn't the same.

The thing is, if you're like the rest of the gang, you might be wondering how to start cutting an Iberian ham.

Although it may seem complicated, it is not that complicated. With the right tools (which you can ask for as a Christmas gift, a birthday gift or just because) and some tips, you will achieve perfect cuts that enhance the flavour and texture and that will also make you look great in front of your guests.

Take note of what Sister Cuchillos has explained to us and learn how to treat this delicacy. If you need it, we can come to your house to check that you do it well before you invite anyone, we are that nice. Let's get started!

Preparation and knives for cutting a shoulder

Essential tools for a professional cut

Before you begin, make sure you have the right tools to ensure a clean, safe and effortless cut. You will need a ham holder, two knives (yes, two), and a sharpener (which we all know you should have at home because every time you want to peel a potato you leave your fingers scratched):

• Ham holder : This is the typical gadget that is very useful when it has a ham on it, but when you want to put it away, you never find a place. So, as a tip, we would tell you to always keep it occupied. It is essential because it is the tool that will provide you with stability during cutting.
• Ham knife : it is long, flexible and perfect for fine cuts. If you have a small drawer it won't fit, but you can always leave it next to the ham holder (only if you don't have small children at home, for God's sake!).
• Boning Knife – This one is smaller and sharper, like your enemy’s comment at the company dinner, ideal for working close to the bone.
• Sharpening steel : This is the most important because it will help you keep your knives sharp and ready to use.

How to properly sharpen your knives

It is not very practical to start from the roof, so first of all, remember: a well-sharpened knife makes the job easier and prevents accidents. Use the sharpening steel in this way:

1. Hold the sharpening steel vertically.
2. Slide the knife across the sharpening steel at a 20-degree angle, alternating between both sides.
3. Repeat before each use to ensure accurate cuts.

Techniques for cutting an Iberian shoulder at home

How to place the palette?

And you might say, what does it matter? Well, don't believe it, because the position of the shoulder in the ham holder will depend on your needs:

• Hoof up : If you are going to have a lot of people at home, we recommend that you start with the mace, ideal for gatherings where large quantities are consumed.
• Hoof down : If you have the paddle for your exclusive and personal use, it is better to place it face down, starting with the hoof, which is more seasoned and is better preserved.

Remove the rind and fat

Once placed, just remove the rind and fat that covers the area to be cut. But don't overdo it, don't remove too much. This will keep the rest of the shoulder in perfect condition, preventing it from drying out.

Cutting the main parts of the palette

And we come to the most important point, where it will be seen if you have paid attention to the explanations or not. The part where your parents will finally tell you that they are proud of you (or not). The most important moment of the story, like when you discover the twist of the sixth sense. We come to the moment of the cut.

The mace: the juicy heart of the shoulder

• Technique : In this area, use the ham knife and make long, thin cuts parallel to the surface. The slices should be thin and translucent.
• Tip : Remove small amounts of fat as you go to protect the freshness of the meat.

The countermaza: more intense flavor

• Technique : In this case, you have to use the boning knife to score around the bone before cutting. Afterwards, you can use the ham holder and follow the same technique as for the ham.
• Tip : Cut into small portions and protect the exposed area with cling film to prevent it from hardening.

Around the bone: use every last bit

• The second knife comes into play as the protagonist. Use the boning knife to follow the contour of the bone. This will allow you to extract thin slices without wasting meat.
• Advanced Tip : The pointed knife is ideal for difficult areas, such as the elbow.

Cutting alternatives: with a knife or with a machine?

• Knife cutting : This is the traditional technique that guarantees thin, uniform slices, perfect for a gourmet presentation. It is true that you have to practice a lot to get them perfect, but you know that practice makes perfect.
• Slicing : This is done with a machine, ideal for those who prefer speed and uniform thickness. Quick, easy and equally delicious.

Final tips to maintain quality

Some last-minute tips, because then we get complaints like: oh, my lollipop has gone dry; oh, it has gone rancid; oh, my dog ​​has eaten my homework. Take note:

• Storage : Cover the exposed area with cling film and store the palette in a cool, dry place.
• Freshness : Remove only the fat and rind needed for each cutting session.
• Practice : If you are a beginner, start with small cuts and focus on the club, which is easier to work with.

And that's it for Sor Cuchillos' guide. You have the information, the list of necessary materials, the technique... all you need is a good ham and there is none better than ours. At Monjamón , you will find the best Iberian hams to enjoy one of the miracles of the Lord. Go ahead and surprise your guests! Or better yet, go ahead and surprise yourself!