Sliced Gran Reserva Jamón/Ham (2.5...

9,50 $ 9,50

Offer

Sliced Ibérico de Campo Jamón/Ham...

16,50 $ 16,50

Offer

How much does it cost to cut a jamón?

Contenidos ocultar

1 The importance of a good knife cut

1.1 Taste

1.2 The yield

2 Cutting prices

3 How to cut a jamón or shoulder?

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How to cut a jamónThe head of the ham is the front part where the hoof is loca... More is always a topic, or rather a cliché, that is of great interest to our customers who want to learn or improve their cutting technique or skills or, simply get some advice before buying it. Based on our own experience and because we do not understand selling our king product without teaching everything around it. As the inimitable delicacy that it is, we are able to give you some tips and guidance on this topic.

The importance of a good knife cut

Cutting a jamón or shoulder well with a knife is a key issue. Why is it so important? There are several reasons, but let’s focus on the main ones: taste and yield.

Taste

When we start to cut a jamón it is as if we were sculpting a sculpture, we make a deep incision in the area of the shank and we start to peel the skin off this area with the boning knife or “pointed knife” as it is better known in our sector. And, little by little, we go down the “maza” or “babilla”, depending on the position in which we have the jamón, and we remove the rindThe rind is an important part of the ham (Spanish Jamón), a... More and above all the rancid fatThe bacon of the ham/jamón is the layer of fat that covers ... More (the yellowest part of the external fat).

As we get to the meat (jamón), it is time to change knives and use the jamón knife, with a star blade but long and flexible, to cut the appreciated slicesIn the premises of Enrique Tomás when someone says the word.... The cutting tools are very important. For a good cut, you need to have the right knives and are well sharpened.

como saber si el jamon esta bien cortado

The slices should be as thin as possible, but not so thin that they break, and large enough to fit the palate. The perfect slice thickness is when the knife can be seen underneath while cutting. The thickness is decisive for tasting the slice with its nuances and aromas, because when it is thin and barely touches our palate, the explosion of aromas and nuances begins. If the slice is too thick, all these nuances will be lost, because our palate will only be able to appreciate them once we have started to chew and it is no longer the same. We invite you to try it, cut a thin slice and another one twice as thick, you will think you are eating two different jamóns and they are from the same piece. Incredible but true!

The yield

Obviously, if we cut a jamón or shoulder jamón badly, we will get little out of it and it will be a sjamóne not to get the most out of it.

A master slicer, with experience, will get much more jamón out of a piece than any of us, no matter how amateur we are. Obviously we know that many of our customers are wonderful slicers and even if they are not professionals, the habit and the hobby has given them the necessary skills to get the most out of their purchase. But if this is not your case, and you have bought a piece, we advise you to have it cut in your trusted shop, because it will be worth it both for the flavour and for the quantity that you will be able to consume.

Cutting prices

The prices applied in all Enrique Tomás shops, including online, are:

Knife cut (only in physical shop)

Cutting prices for our Enrique Tomás pieces

A whole paleta costs 38 euros
A whole jamón 48 euros

And if you have bought your jamón or shoulder in another shop, whether it has been started or not, and you want to let us cut it, there is no problem, you can bring it to us too, and we will be happy to cut it for you, but the prices change.

Cutting prices for external pieces NOT from Enrique Tomás

Whole paleta 48€.
Whole jamón 58€.

Please note that if you want a cutting service in December, it will not be possible to do it until after Epiphany, due to the high volume of work. And always call ahead to ask for availability.

How to cut a jamón or shoulder?

As for how to start cutting a shoulder /paleta or how to start cutting a jamón (back leg), we have several publications on our blog that explain it to you and show it on video, so we are not going to expand on it now. Just tell you that in general the anatomical shape of the jamón compared to that of the shoulder makes it easier to cut, as on the one hand it has more meat and the shape of its bone is less prominent than the shoulder blade of the shoulder, making the knife more accessible to the parts closest to the bone.