Carving Spanish Ham

 The popular wisdom dictates that good spanish ham must be cut using a proper knife and jamonero

There is a special cutting technique, which comes with practise, to produce fine, wafer thin, slices of meat. (You should be able to see the knife through the ham.) Please ensure that your ham knife is very sharp and take great care when cutting. Do be careful!

After your purchase of a Spanish Ham from 7 Bellotas, is quite important to keep in mind several simple rules to ensure your experience will be the very best::

- Your ham must be kept well-covered with a clean cloth in a fresh and dry place.
- Keep the external slice of fat you'll get after you first carve into the ham. Cover the ham with the fat after each carving session, and then cover the whole with a clean cloth. The Spanish ham's aroma and flavour will last much longer.
- The carving must be made in thin, long slices, for the texture and flavour to be fully appreciated.
- Spanish Ham must always be eaten at room temperature, never cold.
- Your local butcher can answer your questions and concerns.

There is an art to Spanish Ham Carving, and several contests throughout Spain that rate the carvers' skills. But the champions of carving are adamant that anyone can carve a ham properly; all it takes is some pointers and the disposition to enjoy a delicacy with a very long history and strong personality.