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How To Open A Whole Jamón Ibérico De Bellota from Ibérico Club 122 Views

Time to prepare: 10 Dificulty: Easy / Medium / Hard

You have received an impressive Whole Jamón Pata Negra, and now you need to get ready to enjoy it. The first time it can be a little bit overwhelming, but there’s nothing to worry about.

 

Opening a new Whole Jamón 100% Ibérico de Bellota is kind of a ritual. Exciting moments ahead! You want to take your time to do it right and make sure everything looks good.

 

Before starting, find a place where you can get your hands greasy. Have plenty of paper towel available to clean the melted fat covering the jamón. Scissors and a good serrated knife come in very handy. Now you’re ready to start!

 

Brought to you by Tapas Academy from Ibérico Club

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How to prepare

  • 1.
    Open the box and take out the Whole bone-in jamón 100% Ibérico de Bellota.
  • 2.
    Remove the plastic seal.
  • 3.
    Remove the small pieces of fabric that protect the hoof and hipbone.
  • 4.
    Clean the excess of melted fat with a paper towel.
  • 5.
    Place the ham firmly in the ham holder provided by Ibérico Club with the “Maza” (thicker side) facing up.
  • 6.
    Ideally let it breath for a day at room temperature (It’s ok if you can’t wait. We get it).
  • 7.
    With a serrated knife make a diagonal deep cut into the shank until you hit the bone.
  • 8.
    Remove the skin and yellow fat from the area where you’ll start slicing the ham.
  • 9.
    Save 3 or 4 slices of fat to cover the exposed meat surface when done slicing for the day.
  • 10.
    Now you are ready to start slicing the ham.

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