Tradition, culture and a true icon of Spanish gastronomy. With due respect to cheeses and wines, ham has become one of the most important symbols of our country’s cuisine. A flagship culinary product found in kitchens, restaurants and homes alike.

Surrounding this delicious delicacy is a whole ritual that has long crossed borders. Without a doubt, it is one of many people’s favourite dishes, whether enjoyed as an appetiser with a little bread and olive oil or as part of a varied and balanced diet.

At Arcos, we are passionate about the flavour of this product. Read on with us and discover the true world of ham and its different varieties.

Although Spain can proudly claim to be the largest producer of ham, pigs are also raised for this product in other parts of the world, notably in Italy, France, China, Germany and Hungary.

In Spain, ham is mainly classified into two types: Serrano ham and Ibérico ham. Serrano ham comes from white pigs, while Ibérico ham is exclusive to the Iberian Peninsula, as it is made from meat bearing this specific designation. From this category comes the renowned acorn-fed Ibérico ham.

The Ibérico pig is known for its high gastronomic value, and the quality of its meat can be distinguished by the following categories:

Bellota: the highest-quality Ibérico ham available on the market. It stands out for its exceptional flavour, colour and aroma. The pigs are free-range, raised in the dehesa and fed on acorns found in their natural environment.

Cebo de campo: the second-highest category after acorn-fed Ibérico ham. The main difference lies in the pigs’ diet and the conditions in which they are raised.

Cebo: the lowest category in terms of quality. In this case, the pigs are raised on dedicated farms and fed on feed and cereals. Among all types of Ibérico ham, this is the most affordable option on the market.

A ham carver is a true professional when it comes to cutting this product. Thanks to their skill, you can fully enjoy the exquisite flavour of this delicacy. To cut Serrano or Ibérico ham properly, it is essential to have certain basic tools:

Ham stand: allows you to secure the ham leg so it remains stable and positioned exactly as you need.

Ham knives: specialised knives designed to help you slice the ham exactly the way you want. We recommend having a wide-blade knife, a ham slicing knife and a boning knife close at hand.

Sharpeners: enable you to sharpen and keep all your ham knives perfectly ready for use at all times.

Honing steels: ideal for honing the edge of the knives and maintaining a perfect cutting edge.

Ham cutting boards: an essential accessory in your kitchen, whether for slicing the ham or preparing it before serving this delicious dish.

Now that you know which knives and tools are needed to cut ham, it’s time to get started and learn how to cut Ibérico or Serrano ham correctly.

Prepare the ham:

When placing the ham on the stand, you should consider how often it will be consumed. If you plan to eat it every day, place the ham with the hoof facing upwards and start cutting from the maza (the thickest part). If consumption will be slower, it’s best to place it the other way round and take the first slices from the babilla. Always place the ham on a sturdy, stable table at a comfortable height for cutting. If you are unsure how to position the ham correctly on the stand, you can always ask the Arcos ham experts for advice.

Trim the ham:

Remove the rind and the yellowish fat from the area where you are going to start slicing. Failing to do so can dry out the meat and cause it to lose its qualities.

Slicing:

You can now begin slicing the Serrano ham safely and comfortably. Use the appropriate knife and make parallel cuts, keeping the blade as flat as possible.

Turn the ham:

Once you have completely finished one side, turn the ham over and repeat the same process to continue slicing and enjoying it.

You may also be wondering how to cut an Ibérico shoulder ham (paleta). The steps are exactly the same; you simply need to use slightly shorter and more rigid knives to access areas such as the shoulder blade and shank more easily.

In addition to following the correct cutting steps, it is important to cover the exposed area with the rind and fat after each slicing session to keep the ham in perfect condition. The remaining, uncut part of the ham should also be covered with kitchen cloths or cotton covers—never with plastic, as it can negatively affect the flavour.

The ideal storage temperature for ham is between 10 and 18°C.

Try to slice only the amount you plan to consume at that moment, so the slices retain all their qualities. If there are leftovers, you can wrap them in cling film and store them in the refrigerator. However, the ideal option is always to enjoy the ham immediately after slicing.

There are several Ibérico hams competing for this coveted title. The most renowned for their flavour include Joselito hams from Guijuelo, 5 Jotas, Sánchez Romero Carvajal, and Maldonado hams.