Page 34 - GUIA JAMON

Once the tools are prepared, place the

ham with the hoof upwards in order to

consume the leaner part which tends

to dry earlier. Remove the rind and the

more oxidised fat, the yellow part, with

the short bladed knife. When the meat

begins to appear, make a vertical cut

at about seven centimetres from the hoof

which will serve as the limit to the hori-

zontal cut of the slices. In this way they

will come out more easily. Cut the slices

as thinly as possible with the ham knife.

The ideal size is about six centimetres

wide and between four and five cen-

timetres long. The cutting must be main-

tained horizontally and must not adopt
GUIDE OF THE TERUEL´S HAM Once we reach the bone, we turn the
the half-moon shape.

ham and begin the process again.

34

GUIA JAMON.indb 34 24/7/17 17:32