maestro cortador

HAND-SLICING

Gourmet ham tastes best when it is freshly sliced and getting started is easier than you think. 

To help you master the basics, we have produced a 12-page cutting guide.

This simple guide walks you through the basics and with a little practice (and some patience), this should set you well on your way to becoming a Maestro Cortador! 

cutting guide

DOWNLOAD PDF

DETAILED CUTTING GUIDES

Recently we have also produced a NEW detailed cutting guide for jamon (leg) and a detailed cutting guide for paleta (shoulder). Including loads of photos and the most detailed instructions you can imagine.

BUEN PROVECHO!