HOW TO SLICE A BONELESS DRY HAM

Black Label: Ham or Shoulder 100% Iberian bred in total freedom and food based on acorns.
Red Label: Ham or Shoulder with a 50-75% Iberian breed raised free in descent with acorn.
Green Label: Ham or Shoulder with a 50-75% Iberian breed raised free in the wild and fed with herbs.
White Label: Ham or Shoulder raised in intensive regime and feeding with fodder.
Gold Label: They are not identified with a regulatory label, due to their lower weight or shorter healing time, according to regulations.
Without Label: They are not identified with a regulatory label, because they do not come from Iberian pigs.

The first thing we must do is with a small and manageable knife, to separate the skin from the rest of the lean, this is relatively simple since it is separated by a layer of soft fat. The process should be like peeling an orange, you should try to separate the skin by pressing the cut avoiding lean or fat unnecessarily. The fat of the ham is healthy and provides juiciness and flavor.

If you have an electric slicer you can make professional and clean cuts. If you do not have an electric mower cuts make leaning on a kitchen table and making vertical cuts with a long, sharp knife.

Ham

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Olive oil

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HOW TO SLICE A BONELESS DRY HAM

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