The guidelines on how to cut Joselito, the best ham in the world

Remember that the hand that remains free, and with which we remove the slices once cut, must be kept above the knife as a precaution;

We remove the rind and the outer layers of yellow bacon, until we find white or pinkish fat.

We keep these sheets of white fat because they are used to preserve the ham, once the cut is finished.

We begin to cut the ham, ensuring that the slices are small and thin, about 4/5 cm long.

It is convenient that in all the slices there is a sufficient amount of fat and ham,

It is important that the surface is always flat, perfectly horizontal and without steps or curves.

If at any time we lose straightness, it is advisable to equalize it before continuing to deepen.

This way we will get a better use of the Joselito Ham.

When we reach the hip bone, we must make an incisive cut with the fine knife around the bone to separate it from the ham.

This will make it easier to extract the slices in this area.

As the bone comes to the surface, we will have to perform this operation again.

The next bone we find is the femur, which will indicate that we should turn the ham.

Now we begin to cut the stifle.

This is a narrower area and less provided with bacon, which has made its healing greater than the previous one.

The cut begins with cleaning in a similar way to the cut of the mallet, with the difference that here we are going to remove less fat.

When we see that we cannot get more slices, it means that we have almost finished the Joselito Ham.

Even so, we can get some product from the most muscled parts and cut it into cubes, which we can eat directly or use for cooking.

To improve the cut, we can also look at the step-by-step instructions in our tutorial available in this video,