Don’t know how to start a shoulder ham? Don’t worry because today you are going to find out how to do it in the best way. Thanks to the advice we are going to give you from César Nieto Group, you will be able to enjoy an Iberian shoulder at its best. We will guide you step by step so that you can cut and taste your shoulder like a true professional.
Tips on how to start a shoulder ham
If you are a ham lover and you have decided to buy an Iberian shoulder ham, you may be wondering how to start a shoulder ham to make the most of all its flavour and quality. At César Nieto we specialise in making a good cut of Iberian shoulder ham and here we give you a step-by-step guide on how to do it.
Preparation
Before starting, make sure you have everything you need, such as the ham holder, the right knives, the safety glove, which is optional but recommended to avoid accidents, and a clean cloth to keep the cutting area clean and dry.
Placing the shoulder in the ham holder
Depending on how long you are going to consume the shoulder, you should place it in one way or another:
- Quick consumption (less than two weeks): Place the shoulder with the hoof facing upwards. This way you will start with the juiciest part.
- Prolonged consumption (more than two weeks): Place the shoulder with the hoof downwards so that the most cured part is the first to be consumed.
Beginning to cut the shoulder
The initial cut is made with the lace, with a shallow cut in the skin around the shank (narrowest part). Then, remove the rind and fat, peel the area to be cut, removing the rind and yellowish fat until the lean meat is exposed. This avoids rancid flavours and makes slicing easier.
Starting to cut slices
There are different ways of cutting slices of Iberian ham and here we show you how to do it depending on the cut and the area:
- Straight and parallel cuts: Use the ham knife to make horizontal cuts, obtaining thin slices of similar size.
- Smooth movement: Slide the knife with long, smooth movements, taking advantage of the entire blade.
- Infiltrated fat: Do not remove the white fat, as it adds flavour and juiciness to the slices.
- Pay attention to the bone: When you reach the bone, use the tip of the knife to skirt around it and continue to make the most of the meat.
Preserving the paddle
Cover the cutting area with pieces of grease that you have removed or with cling film to prevent it from drying out. Keep the trowel in a cool, dry place away from direct sunlight.
Where to start a shoulder ham?
Knowing where to start a shoulder ham is key to getting the most out of its flavour and texture. Where you start will depend on how you intend to eat the shoulder and how long you expect to eat it.
- If you are going to consume it quickly (within a few days): Place the shoulder in the ham holder with the hoof facing upwards. The maza is the meatiest and juiciest part of the shoulder, ideal for obtaining tender and tasty slices. This is the best option if you plan to consume it in a short period of time.
- If consumption will be more prolonged: The ideal is to start with the contramaza. This area is narrower and has less meat, so it cures faster and can dry out sooner. Place the shoulder in the ham holder with the hoof downwards to access this part. This allows you to keep the ham fresh for longer.
- Tip and stifle: As you progress in cutting the maza or the contramaza, you will get closer to the tip and the stifle (the part closest to the bone). These areas have a more intense flavour and a different texture, making them perfect for varying the nuances as you cut the shoulder.
Tools needed to know how to cut a shoulder
When cutting an Iberian shoulder, you need several tools to make a perfect cut. To do this, you must have a ham holder, which keeps the shoulder stable during cutting. Likewise, a long, flexible ham knife is necessary to cut thin slices.
On the other hand, the boning knife is short and rigid to make precise cuts, while the knife holders are used to maintain the sharpness of the knives.
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