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 two cutting 12-page guides - one for a whole leg (Jamon) and one for a whole shoulder (Paleta).

JAMON CUTTING GUIDE

JAMONNATURAL JAMON CUTTING GUIDE

DOWNLOAD PDF

PALETA CUTTING GUIDE

JAMONNATURAL paleta CUTTING GUIDE

DOWNLOAD PDF

These simple guides walk 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!

BUEN PROVECHO!

Log in to your account