Iberian ham
hand-carved

Elegance, art
and respect for the product.

A ham takes three or four years to reach the table
four years of care and craft that end in a two-second gesture.

Carving well is above all knowing how to read. Every piece is different — its curing, its grain, its level of salt — and must be interpreted: where the fat that perfumes lies and where the fat that is best trimmed away, which end to start from depending on whether it will be eaten in one night or over a month, and when to turn the piece. The maza is juicy and generous. The babilla is firmer, drier and more distinctive. The tip holds the salt of the entire curing process. Slices are cut to the exact size of a mouthful, thin enough to let the light through and trimmed so cleanly that they melt in the mouth. They are served at room temperature, never cold, because the marbled fat needs to begin melting before it reaches the palate. That is when the bright tear appears on the plate, together with the aroma of acorn and cellar and the sweet note that a good Ibérico leaves at the end. A ham well carved by hand is served almost at the pace at which it is eaten, and that slowness is part of the dish.