The ibérico ham leg is one of the most iconic products of Spanish gastronomy and a true symbol of tradition, flavor, and quality. This delicacy has captivated palates around the world thanks to its unmistakable aroma, texture, and unique taste. But do you know how to properly slice a ham leg? At César Nieto Group, we teach you the best technique to savor ibérico ham as it deserves.
What is the ibérico ham leg?
The ham leg is the whole piece of ham that includes the bone, meat, and fat, all cured in a traditional way in natural drying rooms. This curing process is what gives the ham its unparalleled flavor. The ham leg is highly valued not only for its culinary worth but also as a centerpiece that adorns tables on special occasions.
The ham leg from César Nieto comes from ibérico pigs, which are primarily fed acorns during their fattening stage. It is distinguished by its more intense flavor, juicy texture, and high content of healthy fats. Our acorn-fed ibérico ham is the most exclusive, as the pigs are raised freely and feed almost exclusively on acorns.
How to slice a ham leg
Slicing a ham leg is an art that requires practice, patience, and, above all, the right utensils. A good slice enhances the flavor and texture of the ham and also ensures maximum utilization of the piece. You will need a ham holder, a ham knife, and a boning knife.
Placing the ham leg in the ham holder
First, securely place the ham leg in the ham holder. The way you position it depends on how long you plan to consume it. Typically, if you are going to consume it quickly, you should place the wider and meatier part facing up. If you plan to take longer to eat it, you should turn it the other way.
Cleaning the ham leg
Before you start slicing, it is necessary to remove the skin and exterior fat to avoid the slices having too strong or rancid a flavor. Using the boning knife, remove the rind and make cuts in the tough outer skin to expose the meat. Then, remove some of the yellow fat, as it is more oxidized and can affect the flavor.
Finally, leave a thin layer of white fat. At this point, you should not remove all the fat, as it adds juiciness and flavor to each slice.
Starting the cut
Slice the ham into thin slices. For this, use the long, flexible ham knife and begin cutting slices that should be thin and small, about 5-6 centimeters long, and nearly transparent. They should come out smooth and without breaking.
Additionally, try to cut as parallel as possible to the surface of the ham to obtain uniform slices. This way, you will work your way down in layers from the top. At this point, the knife should glide smoothly, avoiding sawing, as this could break the slices or cut unevenly.
Make the most of the different parts of the ham
The ham leg has different areas with varying textures and flavors. Familiarize yourself with each to make the most of it:
- The maza: This is the juiciest and tenderest part of the ham, with a high content of infiltrated fat. This is the ideal section for the first slices if you are looking for intense flavor.
- The babilla: This area has less fat, so the slices from this zone are leaner and tend to be a bit drier.
- The jarrete: The lower part of the leg, near the shank, has meat that is tougher and more fibrous. Although it is more complicated to slice thinly, it is perfect for small diced pieces of ham that can be used in stews or salads.
Profiling the bone
As you approach the bone, use the boning knife to make precise cuts around the bone to extract all the remaining meat. Do not waste the areas near the bone, as they have a very concentrated flavor. If you have meat sticking to the bone, you can use it to make broth or for cooking.
Preservation
Once you finish slicing, make sure to cover the exposed part of the ham leg with a layer of fat that you removed earlier or with a clean cotton cloth. This helps keep the meat juicy and prevents it from drying out.
We recommend storing the ibérico ham leg in a cool, dry place away from direct sunlight. It is not advisable to refrigerate it, as the cold affects the texture and flavor of the ham.
In conclusion, properly slicing an ibérico ham leg is essential to fully enjoy its flavor and texture. With the right utensils, a little patience, and technique, you can make the most of this delicacy and serve perfect slices for any occasion. Visit our César Nieto store and enjoy a quality ibérico ham!
