NY Times, Madrid, December 18, 2013–On a recent morning, Florencio Sanchidrián was showing a class of 20 hostelry students just why he believes that 50 percent of the value of a leg of Spanish cured ham depends on how well it gets sliced. He started by cutting a slice — two inches long and as thin as possible.
Then, he lifted his knife and flipped his wrist, coiling the slice to rest on the tip of his blade. Next, he slid the slice up and down the blade, “slowly, so that it can soak up all the other flavors that are already on my knife,” he explained.
Here’s the link to the NY Times article and video: http://www.nytimes.com/2013/12/19/world/europe/spreading-spains-glory-in-thin-slow-slices.html?ref=spain&_r=3&