Basic Jamon Knife

How to slice jamón serrano: 1) We recommend placing the ham in a stand, or otherwise securing it, and preparing a very sharp knife. 2) Cut away the layer of fat from any one side (do not throw it away). 3) Then, using a circular motion of the knife, slice small, very thin pieces of ham up to about 4 cm (translucent if possible). These smaller pieces are better appreciated on the palate and enhance the flavour of the ham. 4) Once you reach the bone, turn the ham over and start the same way from the other side 5) If you would like your jamón to last longer, we recommend placing the trimmed fat back over the cut area and securing it with a cloth or tea towel. This will prevent the ham from drying out. 6) If mould appears on the ham, don't panic! Mould is considered part of the natural ageing process and is seen as a positive sign. In drying rooms across Spain you will find hams entirely covered in white mould. We recommend wiping it with sunflower oil, or olive oil if preferred. 7) The recommended storage temperature is 23 °C, i.e. room temperature. 8) For your safety, please take extra care when slicing! Please do not brace your other hand against the leg in the direction of the cut! We are the direct importer of this product.