Iberico ham Redondo Iglesias

Mastering the Art of Slicing Ibérico Ham: A Guide to Savory Perfection

Ibérico ham, renowned for its rich flavor and melt-in-your-mouth texture, is a delicacy cherished by food enthusiasts worldwide. However, unlocking the full potential of this culinary treasure requires more than just appreciation—it demands mastery in the art of slicing. From the angle of the cut to the thickness of the slices, every detail contributes to the ultimate enjoyment of Ibérico ham. Here's a comprehensive guide to slicing Ibérico ham like a pro:


  1. Preparation is Key: Before slicing into the ham, ensure it is properly prepared. Ibérico ham should be stored at room temperature for at least one hour before slicing to enhance its aroma and flavor. Additionally, use a sharp, thin-bladed knife specifically designed for slicing cured meats. This will facilitate clean, precise cuts and minimize tearing.

  2. Positioning the Ham: Place the Ibérico ham on a stable surface, such as a sturdy ham holder or a non-slip cutting board. Position the ham with the hoof end (the widest part) facing away from you and the skin side facing down. This orientation allows for easier slicing and ensures uniform slices across the entire leg.

  3. Identify the Grain: Before making any cuts, take a moment to examine the ham and identify the direction of the muscle fibers, known as the grain. Slicing against the grain—perpendicular to the direction of the fibers—will result in slices that are tender and easy to chew, maximizing the ham's flavor and texture.

  4. Start with the Maza: Begin slicing from the maza, the central and most flavorful part of the ham. Position the knife parallel to the ham's surface and make a shallow incision to create a starting point. Gradually increase the depth of the cut as you move along, producing thin, even slices.

  5. Slice at an Angle: To achieve the perfect slice, angle the knife slightly downwards and slice in a smooth, sweeping motion. Aim for slices that are paper-thin, allowing the ham's delicate flavors to shine through. Avoid applying too much pressure, as this can compress the meat and alter its texture.

  6. Adjust Thickness as Needed: Depending on personal preference and the specific cut of ham, adjust the thickness of the slices accordingly. While some may prefer thinner slices for a more delicate texture, others may opt for slightly thicker slices to enhance the ham's richness and intensity of flavor.

  7. Trim Excess Fat: As you progress towards the hoof end of the ham, you may encounter areas with excess fat or skin. Trim away any undesirable portions with the knife, ensuring each slice is free from unwanted components and showcases the ham's finest qualities.

  8. Store Properly: After slicing, cover the exposed surface of the ham with a clean cloth or plastic wrap to prevent it from drying out. Store any leftover ham in a cool, dry place or wrap it tightly in plastic wrap and refrigerate for future enjoyment.


In conclusion, slicing Ibérico ham is a skill that requires precision, patience, and a deep appreciation for quality. By following these steps and techniques, you can elevate your Ibérico ham experience to new heights, savoring each slice with the reverence it deserves. Whether enjoyed on its own or paired with complementary flavors, properly sliced Ibérico ham is sure to delight the senses and leave a lasting impression on discerning palates.

Find your Ibérico Ham here

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.