CUTTING GUIDE
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!
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!