How to Cut & Store Jamon Iberico Like a Pro

Jamon Iberico is a true delicacy, and treating it with care makes all the difference in flavor and experience. Whether you have a whole leg or a sliced package, here’s how to cut and store it like a pro.

Why Proper Cutting Jamon Iberico Matters

Cutting jamon correctly ensures you get thin, even slices that melt in your mouth — and it avoids wasting any of this precious ham.

How to Cut Jamon Iberico

What You’ll Need:

✔️ A sharp jamon knife
✔️ A sturdy ham holder (jamonero)
✔️ A cutting board & towel

Steps:

1️⃣ Place the ham in the holder, hoof facing up if you plan to eat it soon.
2️⃣ Peel off the outer fat and rind from the area you’re cutting.
3️⃣ Slice thinly, starting at the narrowest part (the maza) and working toward the thicker areas.
4️⃣ Always cut in smooth, long motions, and keep your knife parallel to the bone.

How to Store Jamon Iberico

If you have a whole leg:

• Cover the exposed meat with slices of its own fat or plastic wrap to keep it moist.

• Store in a cool, dry place, not in the refrigerator.

If you have sliced jamon:

• Keep it in its vacuum-sealed package until ready to eat.

• After opening, wrap tightly in plastic and refrigerate.

 

 

Final Thoughts

Proper cutting and storage preserve the incredible flavor and texture of your Jamon Iberico. With a little care, you’ll enjoy every slice to the fullest.