Many people wonder how to bone a ham, and regarding this, the first thing we want to emphasize at Enrique Tomás is that, although it is possible to do it at home, it is best to visit a specialized store.
The best master craftsmen will bone your ham or shoulder properly, and thanks to this, your delicacy will be preserved in the best way and will not lose its texture or its nuances.
That said, how do you bone a ham? Let's break it down:
Boned Ham and Shoulder Pieces
Both in our physical stores and in our online store, we offer boned and vacuum-packed ham and shoulder pieces, and depending on the type of curing (Gran Reserva, cebo, or bellota), the price will vary:
You can find them in our online store:
- Gran Reserva
1/2 Gran Reserva Shoulder - Boned
1/2 Gran Reserva Ham - Boned
1/2 50% Ibérico Cebo Shoulder - Boned
1/2 50% Ibérico Cebo Ham - Boned
1/2 50% Ibérico Bellota Shoulder - Boned
1/2 50% Ibérico Bellota Ham - Boned
How to Cut a Whole Ham or Shoulder
If you have received a whole leg of ham or shoulder as a gift and want to bone and slice it to vacuum-pack and extend its shelf life, you should know that at Enrique Tomás, we can also do this.
In this case, the price does not depend on the type of ham but on the type of cut you want:
- Hand or Knife Cut
- Machine Cut
If you bring us your ham piece, we will prepare it for you in packs of slices, chunks, and shavings so that you can enjoy every last piece of cured meat. Since we will vacuum-pack it, you won't have to worry about it going bad.
Just open a pack when you want to savor some ham, let the slices separate naturally, and enjoy!
Therefore, the question is not how to bone the ham but where to do it.
Come to Enrique Tomás, and make sure we prepare your ham or shoulder piece in the best way!