{"id":85026,"date":"2020-12-30T17:08:07","date_gmt":"2020-12-30T16:08:07","guid":{"rendered":"https:\/\/www.ibericoscovap.com\/blog\/2020\/12\/30\/the-art-of-cutting-a-bone-in-dry-cured-acorn-fed-100-iberico-pork-ham\/"},"modified":"2020-12-30T17:15:13","modified_gmt":"2020-12-30T16:15:13","slug":"the-art-of-cutting-a-bone-in-dry-cured-acorn-fed-100-iberico-pork-ham","status":"publish","type":"post","link":"https:\/\/www.ibericoscovap.com\/blog\/en\/the-art-of-cutting-a-bone-in-dry-cured-acorn-fed-100-iberico-pork-ham\/","title":{"rendered":"The art of cutting a bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham"},"content":{"rendered":"

[vc_row][vc_column width=\u00bb1\/1″][uncode_share layout=\u00bbmultiple\u00bb css_animation=\u00bbalpha-anim\u00bb][\/vc_column][\/vc_row][vc_row][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ column_width_pixel=\u00bb900″][vc_column_text]They say that to appreciate a unique piece like the <\/span>Alta Expresi\u00f3n bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham from Los Pedroches<\/span><\/a> in all its glory, you have to let it express itself and tell its story.<\/span> Let it reveal its essence in every slice and it will delight you with its utmost expression.<\/span><\/p>\n

This is why if you want to be a 100% Ib\u00e9rico foodie, it’s important to learn all the details of the art of cutting step-by-step so you can enjoy your<\/span> recently cut bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham<\/span><\/a> and savor all the textures, flavors, and nuances that this product offers the palate.<\/span><\/p>\n

Let’s begin with the crux of the matter and the question we all often ask ourselves: How to choose a good bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham? Well, let us share a few tricks to choosing a great piece before we begin the art of cutting.<\/span><\/p>\n

First, it is important to understand the physiognomy of this gourmet gem. The parts of the ham are the shank, the flank, the stifle, the tip, the hock, the shinbone, and the hoof.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb2″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb7″ width=\u00bb1\/1″ column_width_pixel=\u00bb800″ mobile_height=\u00bb-2″][vc_single_image media=\u00bb84828″ media_width_percent=\u00bb100″][\/vc_column][\/vc_row][vc_row][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-2″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ column_width_pixel=\u00bb900″][vc_column_text]Bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham has a slender, narrow shinbone which reveals that the pig got exercise during the <\/span>montanera<\/span><\/a> season.<\/span> The piece’s aesthetic should draw your eye, and it should have a slender, elongated silhouette common to the 100% Ib\u00e9rico breed, while the inner side should be as uniform and homogeneous as possible without any cracks. Finally, another fairly important aspect is that the stifle should have a nice covering of fat that shouldn’t be too narrow and should look somewhat juicy.<\/span><\/p>\n

Once you have the perfect piece, we\u2019re going to share the steps you should follow to begin cutting your <\/span>Alta Expresi\u00f3n bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham.<\/span><\/a><\/p>\n

1-Cutting tools: Now that you\u2019ve chosen your ham, you know that cutting it is not exactly easy, but we\u2019ll show you what utensils you\u2019re going to need to make the perfect cut.<\/span><\/p>\n

2-Securing and preparing the ham:\u00a0 Securing and preparing the ham is a very important step. Choosing the right ham holder will help you keep the piece steady so you can get the most from your Alta Expresi\u00f3n bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham.<\/span><\/p>\n

3-Cutting the ham: The art of cutting isn’t easy, and that’s why we’re going to tell you about the different parts of the ham and the unique features of each of them so you can cut the perfect slice.<\/span><\/p>\n

4-Preserving the ham: Once you have sliced the part you want to consume, we\u2019ll show you our secrets to properly preserving the ham.<\/span><\/p>\n

5-How to serve the ham: Plating is the last step in this art of cutting ham, and it\u2019s important to know the right way to plate the slices so you can enjoy your recently sliced bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham.<\/span><\/p>\n

Would you like to know more about the art of cutting? Here are all the details on how to cut your ham perfectly thanks to our brand ambassador and professional Ib\u00e9ricos COVAP cutter, Agust\u00edn D\u00edaz.<\/span><\/p>\n

 [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-2″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ column_width_pixel=\u00bb820″][vc_raw_html]JTNDaWZyYW1lJTIwc3JjJTNEJTIyaHR0cHMlM0ElMkYlMkZ3d3cueW91dHViZS5jb20lMkZlbWJlZCUyRkVXWmJZZHlHZWs0JTIyJTIwd2lkdGglM0QlMjI3MjAlMjIlMjBoZWlnaHQlM0QlMjI0MzUlMjIlMjBmcmFtZWJvcmRlciUzRCUyMjAlMjIlMjBhbGxvd2Z1bGxzY3JlZW4lM0QlMjJhbGxvd2Z1bGxzY3JlZW4lMjIlM0UlM0MlMkZpZnJhbWUlM0U=[\/vc_raw_html][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/1″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column width=\u00bb1\/1″][uncode_share layout=\u00bbmultiple\u00bb css_animation=\u00bbalpha-anim\u00bb][\/vc_column][\/vc_row][vc_row][vc_column column_width_use_pixel=\u00bbyes\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb-3″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″ column_width_pixel=\u00bb900″][vc_column_text]They say that to appreciate a […]<\/p>\n","protected":false},"author":2,"featured_media":84838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[156,156],"tags":[],"post_format":[],"yoast_head":"\nThe art of cutting a bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham | Noticias | Ib\u00e9ricos COVAP<\/title>\n<meta name=\"description\" content=\"They say that to appreciate a unique piece like the Alta Expresi\u00f3n bone in dry-cured acorn-fed 100% Ib\u00e9rico pork ham from Los Pedroches in all 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