Before starting to carve a Joselito ham it is very important to become familiar with all of its different parts:

Maza: the thickest part, meat infiltrated by fine fat veins.
Babilla: much leaner, thus, slightly drier.
Codillo: fibrous and intermingled with fine tendons, but very sweetand scented.
Punta: with a concentration of salt superior to the rest and with a more noticeable aroma.

Moreover, you will need a useful “jamonero” made of wood or metal on which you will place the ham or a slicer machine in the case the JAMÓN is deboned.
Special knife for JAMÓN: the classic one. Long, narrow and flexible, with a roundedend and perfectly sharpened in order to cut very thin slices.

Iberico Ham should be cut in small, very fine, almost transparent slices, always leaving a little fat along the  edge. Cut the ham as evenly as possible, keeping the surface level and avoiding roughs uneven cuts.

As you reach of the place where the bone should be, keep cutting, even though the slices will be smaller. A knife with a wider blade is better to cut this part of  the ham.


Like caviar or foie, Iberico Ham is an exquisite culinary treasure. The pleasure of tasting it is incomparable. It fills the palate with a multitude of intense and lasting nuances. A unique product which deserves to be enjoyed in good company.

Iberico Ham should be cut in small, thin slices and served on a china plate to keep the temperature, preferably white in colour and in order to make the most of its characteristic bouquet it should be eaten in small mouthfuls. It is best enjoyed at room temperature between 23 and 25 ºC, accompanied with a good bread and excellent wine.


  1. Osman laner

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