Jamon basic knife Narrow long flexible knife suitable for slicing jam.

What to do when slicing the jar of serrano:

1) It recommends you to place the ham in the stand, otherwise fix and prepare a very sharp knife.

2) Disassemble the fat layer from any side (do not throw).

3) Then, with a circular motion of the knife, cut small and thin pieces of ham up to approx. 4 cm (preferably translucent). These smaller pieces are better enjoyed on the palate and increase the taste of the ham.

4) When you reach the bone, you turn the ham and start the same way from the opposite side

5) If you wish your jam to last for longer, we recommend that you attach the sliced fat to the cut off part and fasten it with a cloth or cloth. This prevents the drying of the ham.

6) If mold appears on the ham, do not panic! Mold is considered as part of natural maturation and is considered positive. In Spanish driers you will find ham all over white mold. It is advisable to overcoat sunflower, or. olive oil.

7) The recommended storage temperature is 23 ° C (room temperature).

8) For your safety, please ask for increased attention during slicing! Do not bend your other hand with the other hand in the cutting direction!

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