How to start cutting an Iberico ham shoulder
Knowing how to start cutting an Iberico ham shoulder is a determining factor, since only by slicing the meat to the right thickness — thin enough to melt in your mouth and thick enough to appreciate all its nuances — can you truly enjoy a premium product like this.
At Enrique Tomás we care for every piece and treat them all with the utmost attention throughout the entire process so they develop a unique flavor. However, to enjoy that authentic taste, the slices must be cut properly and tasted as they should be. If you do not know where to start cutting an Iberian paleta, you can buy this product already sliced, but if, on the contrary, you want to carve the meat from the ham leg yourself from the whole piece, this is what you need to keep in mind.
How to Start Cutting an Iberico Ham Shoulder
In bars, restaurants, and specialty stores, Iberico paleta pieces are finished very quickly and are placed on the ham stand with the hoof facing upwards so the meat from the maza, which is more tender, is cut first. However, at home there is no need to follow the same approach. As we explained in “How to Open a Ham”, the babilla is more cured than the maza, so it is advisable to start here if there are only a few of you at home or if it will take time to finish the Iberico shoulder.
Tools You Need to Start Cutting an Iberian Shoulder
01
Not just any knife will do for cutting an Iberico ham shoulder. You will need a long, flexible ham carving knife.
02
Skinning knife
This is an essential tool, strong and wide.
03
Boning knife
Shorter than the previous one but also indispensable once you can no longer extract slices from the ham.
04
Sharpener or honing steel
Keeping your knives sharp is key to achieving thin, safe, and even cuts in your paletilla iberica.
06
Tweezers
If you have access to them, perfect, but if not, it does not matter because they are not essential.
Once you have all the necessary tools, all that remains is to place the Iberian paleta on the ham stand, and at Enrique Tomás we are going to explain how to do it. So that you have no doubts, here is a video on how to start an Iberico ham shoulder and how to carve it:
Parts of the Iberico Paleta
Once you have all the utensils needed to start carving an Iberico shoulder, the first thing to know is that the paleta has three parts:
Part 01
Maza
The juiciest part.
Part 02
Contramaza
The most cured area of the Iberico ham shoulder.
Part 03
Codillo or Jarrete
Where the meat is more fibrous and has sweeter nuances.
So, How Do You Start Cutting an Iberico Ham Shoulder?
However, what we have just explained is only a recommendation. Even if there are only a few of you at home, if you want to enjoy the meat from the maza first, go ahead. As we already mentioned, if you prefer not to carve it yourself, you also have the option of purchasing our vacuum-packed sliced packs. Properly stored vacuum-packed Iberico paleta can last up to 90 days. If you keep it in a dry, dark place at a temperature between 17 and 23ºC — basically any pantry — it will be perfect when you are ready to enjoy it. Do not overthink it and enjoy your whole or sliced Iberian paleta as soon as possible!
How to Cut an Iberico Ham Shoulder at Home
Now you know how to start an Iberico ham shoulder, but how do you cut it? Every step matters so you can enjoy all its flavor and aroma. It is much more important than it seems because only by doing it correctly can you fully enjoy all the flavors and aromas of the meat.
Tips for Cutting an Iberico Shoulder
1
Before you begin cutting an Iberico paleta, you should know that the rind helps preserve the meat in good condition, so you should not remove more than necessary. However, once you remove it, you must throw it away because under no circumstances should it be used to cover the meat again. The fat becomes rancid and, if placed next to the piece, it will transfer its flavor and your cured Iberico shoulder will lose all its nuances.
2
You need to pay attention to the thickness of the slices because they should be neither too thin nor too thick. Remember that virtue lies in the middle ground. In other words, the knife should slide subtly beneath the slice. If you follow this advice, the oil from the Iberico shoulder will melt like a cascade in your mouth as soon as it comes into contact with the warmth of your palate, while the flavors penetrate your taste buds. Likewise, you should bear in mind that the correct cutting direction is towards yourself but, be careful, we do not want you to cut yourself.
3
Little by little you will finish your Iberico paleta, and it is important that while carving it you use the boning knife — the smaller one — to cut the meat around the bone and gradually separate it. This way, the slices will come out more easily. When the bones prevent you from obtaining more slices of ham, it will be time to turn the Iberian shoulder over and carve the other side.
Discover the Different Types of Iberico Paleta from Enrique Tomás
Steps to Cut an Iberico Shoulder
1
Place the Iberico shoulder following the recommendations we have just given you. With the maza facing up and the contramaza facing down, or vice versa. In this step-by-step guide, we are placing the hoof facing upwards, so we will start cutting from the maza.
2
Remove the rind and yellow fat. Remember that you should only remove the part you are going to eat so your Iberico shoulder always remains at the perfect curing point.
3
Slice the jarrete or codillo, meaning the upper part of the pig’s front leg.
4
Continue with the maza and contramaza. Make thin, straight cuts from the hoof to the tip.
5
Once you have used all the meat from this side, turn the Iberico shoulder over and remove the rind.
6
All that remains is to slice the babilla and continue enjoying the flavor of your Iberico shoulder.
If you want to make the most of the product, you can bring it to one of the Enrique Tomás stores to have the boneless or semi-boneless Iberico ham shoulder machine sliced.
How Do You Start a Ham?
And what about a ham? Where should you start cutting a ham? Is it the same as an Iberico ham shoulder? When deciding whether to start from the maza or the babilla, the reasoning is exactly the same. If you are going to consume your ham quickly, it is best to start cutting from the maza. On the other hand, if you are going to enjoy it slowly at home, it is better to place the hoof facing downwards.
Now that you know where to start a ham, the next question arises: how do you cut it correctly? The carving technique is similar but not exactly the same. As you already know, Iberico ham and Iberico paleta are different parts of the pig and therefore require different procedures when opening and carving them. If you want to know how to open a ham at home, at Enrique Tomás we have created a detailed step-by-step guide so you can learn how to carve it easily.
What Should I Do If I Cannot Cut the Iberico Shoulder Properly?
As easy as it may seem, we know it is actually very difficult, and only true ham carving masters can make the most out of every piece. If you see that there is still some meat left on your Iberico shoulder but you can no longer carve it properly, bring it to any of our Enrique Tomás stores.
Our best specialists will finish carving it regardless of whether you purchased your Iberico paleta from one of our stores or not. Once we have finished with it, we will prepare it in packs of vacuum-packed sliced portions that you can preserve for up to three months. Whenever you want to enjoy an authentic paleta de bellota 100 iberica or cebo Iberico shoulder, all you have to do is open one of your packs, wait for the meat to breathe a little, and then enjoy all its flavor.
Now that you have all the information at hand, do you dare to start cutting an Iberico ham shoulder at home? We hope the answer is yes, so here is a recommendation featuring the best ham in the world and Iberian paleta pieces!
