It is a reality that many consumers do not take full advantage of the Iberian ham or shoulder ham when they have to cut them at home, as it takes a bit of skill to get the most out of the piece, especially as we get closer to the bone; that is why at Jamón Pasión we offer you the opportunity to buy a spanish ham sliced by hand by one of our professional cutters.
In this article I am going to explain how to make the most of one of the best Iberian hams with Protected Designation of Origin. I am talking about Majada Pedroches, a farming family and producer of 100% natural hams, with no additives, and Iberian acorn-fed sausages.
Tools needed to slice an Iberian ham.
You know this part very well, it's no secret, but let's go over it in detail.
Apart from the fact that you must have a ham stand that is stable enough so that it does not move when slicing the Pedroches iberico ham, you will need 3 essential utensils: a ham knife, a kitchen knife and a sharpening steel or steel sharpener.
The Iberico jamon from Majada Pedroche are large hams, from 7 kg up to 10 kg, so get yourself a sturdy ham holder. It doesn't have to be an expensive professional one, but bear in mind that these hams can be up to 90 cm long.
Nowadays you can find iberian ham knives from prestigious brands for less than 30€, and a sharpening steel for 10€ will get you a good one.
It is essential that it is always very well sharpened so that the slice is as clean as possible, that it slides through the ham and does not break it, so that not only will it look better, but also the aromas and flavours will be better appreciated.
The standard kitchen knife, much wider and shorter, is used to carve the Serrano or Iberian ham, removing the initial rind and outlining it. You probably already have one of these at home.
The sharpening steel is very important. It is not to sharpen a knife that is in bad condition, but to keep the edge in good condition. So I recommend that every time you are going to cut ham, you give it a few passes.
How to preserve Majada Pedroche Iberico jamon.
I won't go into too much detail on this part as you can find this article in our Blog where it is explained in more detail. But the most important thing is to keep a few layers of fat from the initial rind and cover the cut part with it. You can even scrape off a little fat with the blunt side of the knife and spread it with your finger on the meat so that it doesn't dry out.
Afterwards, just cover it with a kitchen towel and keep it in a place away from direct sunlight or external heat sources.
The 100% iberico ham leg, as well as other cured hams, have an optimal consumption date of one year, but it is true that even if they do not go bad, they will become more and more cured and the meat will become "drier".
Buy Pata Negra PDO Los Pedroches Ham.
In our online shop Jamón Pasión we are official distributors of the acclaimed iberico de bellota jamon Majada Pedroche with the best price online without competition.
You have the option of buying the Iberian ham boneless or hand-cut by our professional cutters. Even if you choose the boneless option, they can be packaged in several pieces for easier consumption. All you have to do is leave us a message during the purchase process telling us about it.
Be sure to enjoy our iberico paleta and lots of 100% Iberian pork purebred Majada Pedroche at an exceptional price. Now we have a set consisting of a 100% Iberian bellota paleta 5-5.5 kg + 100% Iberian Chorizo + 100% Iberian Salchichón + 100% Iberian Lomo + 1kg Manchego Cheese + bottle of fine wine and all in a luxury case for only 215€.