The Excellence of Hand-Carved Spanish Ham | CASA MANGURRINO

The Excellence of Hand-Carved Spanish Ham

(and how to slice Jamón Ibérico at home, step by step)

Hand-carving Jamón Ibérico is not simply a way to portion a product — it is a ritual of precision that unlocks texture, aroma, and balance. A fine slice warms instantly, releases its fat and fragrance, and melts on the palate. Machine slicing can be practical, but the knife — guided with patience — reveals the ham’s true character.

At CASA MANGURRINO, we honor this craft because it reflects our DNA: heritage, respect for time, and the pursuit of the most authentic tasting experience.

Why hand-carving tastes different

A masterful hand cut creates thin, even slices with a controlled surface area. This matters because:

• thinner slices soften faster at room temperature and release aroma more clearly

• consistent thickness ensures balanced salt, fat and lean in every bite

• clean cuts preserve the ham’s delicate marbling instead of tearing it

The goal is not speed. It is elegance.

Essential tools (the non-negotiables)

To carve properly at home, you need a small, correct kit:

• Jamonero (ham holder): stable support that secures the leg

• Ham knife (cuchillo jamonero): long, thin, flexible blade for slicing

• Boning/peeling knife (puntilla / boning knife): short, firm blade for rind and trimming

• Honing steel (chaira): keeps the blade “alive” during carving

• Tweezers or tongs: handle slices cleanly and safely 

Before you start: set the stage like a professional

1) Choose the right temperature
Serve jamón at room temperature so the fat becomes glossy and aromatic (around 20°C is ideal).

2) Create a safe, spacious workspace
You need a stable surface and enough room for your arms to move naturally. Keep your non-knife hand out of the cutting line; use tongs/tweezers when lifting slices. 

3) Decide how fast you will consume the leg
This determines how you position the ham on the holder:

• Eating it quickly → hoof up, start on the maza (juiciest side)

• Eating it slowly over time → hoof down, start on the babilla (more cured/drier side) 

Step-by-step: how to carve Jamón at home

Step 1 — Secure the leg on the jamonero

Fix it firmly. A moving leg is the enemy of thin slices (and safety).

Step 2 — Open the “window”

Using your boning/peeling knife, remove the rind and any yellow outer fat until you reach clean meat.
Do not strip too much fat: it protects the surface and preserves juiciness. 

Maison tip: only clean the area you will slice in the next 1–2 sessions. If you peel the entire leg but eat slowly, you risk drying it.

Step 3 — Make the first guiding cut

Create a clean starting edge. Some carvers mark a reference line near the hock to keep the slicing plane consistent as you progress. 

Step 4 — Start slicing: long, calm movements

Use the ham knife with long, smooth strokes. Let the blade do the work — avoid pressing down. 

What you’re aiming for

• thin, even slices

• a flat slicing plane (don’t “dig” into the meat)

• slices that are easy to place on a plate without breaking

Use tweezers/tongs to lift slices as they release, keeping your free hand safe. 

Step 5 — Understand the main zones (and how to use them)

A single leg offers several tasting “chapters”:

• Maza: the most tender and juicy

• Babilla: more cured, firmer, deeper intensity

• Punta: rich and flavourful, generous marbling

• Codillo (shank): ideal for small pieces, cubes, or cooking 

Step 6 — Work around the bone (without wasting the best parts)

As you reach the bone, slicing becomes more technical. Carve carefully around it, and when slices become difficult, cut small pieces for culinary use (broths, stews, sauces).

Step 7 — Turn the ham when needed

Once you’ve finished the first side (often babilla/contramaza if you started hoof down), rotate the leg to access the other side (maza) and repeat the same “window” approach. 

Presentation: make it taste like a luxury experience

• Plate slices slightly overlapped, not piled

• Serve at room temperature (around 20°C) for full aroma and shine 

• Keep accompaniments minimal (bread, olives) so the jamón remains the centrepiece

Storage between sessions (to preserve excellence)

To protect the cut surface:

• cover it with pieces of the ham’s own fat

• cover with a clean cotton cloth

• store the whole leg in a cool, dry place 

If the surface dries slightly, remove the first thin layer before serving again (then the interior will be perfect). 

For sliced portions: keep refrigerated and let them rest briefly at ambient temperature before tasting. 

The CASA MANGURRINO perspective: why this ritual matters

Hand-carving is where tradition becomes experience. It is the final gesture that respects the years behind the product — the land, the animal, and the slow curing that shaped its soul. When you slice with patience, you don’t just serve jamón — you reveal it.