joselito-cutting-manual

Discover Joselito Ham

Joselito Ham is characterized by its slender and elongated silhouette, with a fine shank, black hoof, a 'V'-shaped cut, and the fluidity of its fat, which melts when touched with the fingers.

MAZA (WIDE PART)

Subtle and delicate aroma, the finest and most elegant part in the mouth with just the right amount of fat marbling.

SHANK

A very aromatic part, with a more fibrous texture in the mouth and a very pronounced flavor. It is the least known part of the ham.

PUNTA (TIP)

Very intense aroma, with a juicy texture and a great explosion of flavor due to the high amount of fat marbling it contains.

BABILLA (NARROW PART)

Soft aroma, the most cured part with less fat marbling, with an intense flavor at first.

The fat of Joselito Ham has a pleasant texture and is mostly composed of monounsaturated fatty acids, which are beneficial for cardiovascular health, similar to those found in extra virgin olive oil.

SHANK

A very aromatic part, with a more fibrous texture in the mouth and a very pronounced flavor. It is the least known part of the ham.

MAZA (WIDE PART)

Subtle and delicate aroma, the finest and most elegant part in the mouth with just the right amount of fat marbling.

BABILLA (NARROW PART)

Soft aroma, the most cured part with less fat marbling, with an intense flavor at first.

PUNTA (TIP)

Very intense aroma, with a juicy texture and a great explosion of flavor due to the high amount of fat marbling it contains.

Prepare Your Tools

If we work with the right tools in perfect condition, we will be able to cut with minimal effort and without roughness.

Ham Knife

Long and flexible knife.This knife is used to extract thin slices precisely. It is used exclusively for cutting Joselito Ham and not for cleaning.

Serrated Knife

If we have a wide-bladed or serrated knife, both could be used to clean the exterior fat.

Paring Knife

Short and strong knife with a pointed tip.This knife is used to clean Joselito Ham and separate the ham from the bone.

Ham Stand

Avoid ham displacement.A good ham stand should have a solid base to ensure the hoof is securely fixed.

For a more refined presentation, we can use the Joselito PIG'UP tweezers, which allow us to handle the slices of Joselito Ham.

Preparation for Cutting

If the Joselito Ham will be consumed quickly, we start with the maza (wide part of the ham). If we anticipate slower consumption, it is better to start with the babilla (narrow part of the ham).

Place the Joselito Ham on the ham stand with the hoof facing upwards.
Ensure the Joselito Ham is securely fixed and does not wobble.

With the paring knife or serrated knife, make a diagonal cut about three centimeters from the hock bone (the cut should be made towards the hock).

Next, continue cutting the entire exterior covering of the Joselito Ham (skin and yellow fat).

With the ham knife, extract thin layers of white or pinkish fat until the lean part is visible. Save them, as they are used to preserve the Joselito Ham.

PRESERVE: PRESERVATION: First layers of thin white fat.

The hand not holding the knife should always be out of the knife's path. This will prevent the risk of cutting ourselves.

VERY IMPORTANT: Only clean the area that will be consumed.

Cutting the Babilla (Narrow Part)

Remember that since this is the least juicy part, we recommend starting with it when the consumption of Joselito Ham will be prolonged. This way, we improve its preservation and make the most of the piece.

Secure the Joselito Ham on the ham stand with the hoof facing downwards.

With the paring knife, remove the layers of fat until the lean part is visible. Begin cutting the ham.

Continue cutting downward until we reach the hip bone, mark with the paring knife to separate the ham from the bone. The ham cutting ends when we reach the femur.

The slices should have a small edge of exterior fat, which will make them more appetizing.

The ham that cannot be sliced is cut into small pieces. The bones can be used for stews, broths, and soups.

Cutting the Maza (Wide Part)

From the maza, we can identify the different muscles by their distinct colors and strive to obtain slices from the entire surface.

To achieve a full flavor, Joselito Ham should be cut into thin slices that include fat (white) and lean meat. The white fat in Joselito Ham is healthy and has as much or more flavor than the lean meat.

Start cutting the ham. We must cut the entire length of the Joselito Ham, from the initial cut to the tip.

How do we achieve the perfect slice? It should be between 3 and 4 cm wide. It is important that it is very thin so that it melts in the palate. It should cover the entire surface of the ham, meaning it should contain both the fat and the lean parts.

When we reach the hip bone, insert the thin knife around the bone to separate the Joselito Ham from the bone. This makes it easier to extract slices in this area.

As we continue cutting and the bone is exposed, we must repeat this action. Now we can also start cutting slices from the tip.

As we continue cutting, the next bone we encounter is the femur. Then, we turn the ham over.

It is very important to keep the cut straight and parallel to the cutting table to prepare the ham for the correct cutting of the babilla.

Preservation of Joselito Ham

It is essential to avoid prolonged exposure of Joselito Ham slices to air. Cut the Joselito Ham just before consumption and in the amount you expect to consume.

Wrap the entire piece tightly with transparent kitchen film to prevent contact with air. This way, the fat will continue to nourish the surface of our ham.

It is very important to keep the cut straight and parallel to the cutting table to prepare the ham for the correct cutting of the babilla.

Cutting andPreservation of Joselito Ham

Discover Joselito Ham

MAZA (WIDE PART)

SHANK

PUNTA (TIP)

BABILLA (NARROW PART)

SHANK

MAZA (WIDE PART)

BABILLA (NARROW PART)

PUNTA (TIP)

Prepare Your Tools

Ham Knife

Serrated Knife

Paring Knife

Ham Stand

Preparation for Cutting

Cutting the Babilla (Narrow Part)

Cutting the Maza (Wide Part)

Preservation of Joselito Ham

Cutting and
Preservation of Joselito Ham