Jamon Pata Negra slicing and storage

Yield of a Pata Negra ham: is there too much fat?

You start cutting into a Pata Negra ham and all you seem to get is fat and more fat. You look at the plate and calculate that there’s already about a kilo there… £50 or £60 destined straight for the bin. It’s not a good start.

Order in which to cut a ham and excess fat

At last, the first streaks of meat appear. Their glossy shine gets your saliva … read the rest

How to choose a ham holder for a Jamon Pata Negra

The other day my friend Isabel told me that at home only her sister cuts the Pata Negra. Not her father or her mother or her grandfather… only her sister was brave enough to face the pig’s leg. They aren’t actually afraid of the knife, but the reproaches they’d receive from other diners: it’s sliced too thick, too thin, don’t … read the rest