In these second two iberico ham videos we learn how the world’s finest ham is salted and cured and, best of all, how to slice it. It’s got bones down the middle, you see, and you have to work around them skilfully. And it needs to be sliced super thin–for which there is a special knife–so as to achieve maximum surface area. This paper-thin slicing enhances and extends the incomparable taste experience. The curing process is an industrial variation of the way jamón serrano has been prepared in Spain since time immemorial. Crisp mountain air with its unique micro-flora still intervenes in the process. Shall we have a look at it?
Videos courtesy of Foods from Spain.com