How to Carve an Iberico Ham Shoulder – Step-by-Step Guide

Carving an Iberico Ham Shoulder might seem intimidating at first, but once you understand the basics, it becomes a rewarding and enjoyable process.

Follow this step-by-step guide and you’ll be slicing like a pro in no time.

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Step-by-Step Guide

Step 1 – Before anything else, take a moment to familiarise yourself with the different parts of the shoulder.

Step 2 – Place the shoulder with the hoof facing down.

Step 3 – Make a crosswise cut just below the hock to define your cutting area. Make another crosswise cut below the hock to clearly mark the cutting zone.

Step 4 – Remove the rind and the yellow outer fat to begin carving.

Step 5 – Using short, smooth movements, and keeping the knife flat against the surface, carve thin slices.

Step 6 – Be careful: the bone (hueso) will guide and limit your cutting area.

Step 7 – Once you reach the end of this section, continue carving towards the tip of the shoulder.

Step 8 – No more slices coming out? That’s normal — it’s time for the next step.

Step 10 – Turn the shoulder over completely.

Step 11 – Repeat the crosswise cut.

Step 12 – Remove the rind and yellow fat again.

Step 13 – Continue carving thin slices.

Step 14 – It may seem like there’s nothing left to carve… but there’s still more to enjoy.

Step 15 – Finish by cutting the remaining meat into small, flavourful “tacos”.

Find another article to read in my Ibericopedia, A complete Guide to make you a Jamon Savvy!