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How to cut a spanish iberian ham "Pata Negra".

1- Be sure that the cured ham is correctly put in the ham holder (jamonero) with the leg looking down.
This is important because we will start the ham by the finest part that usually dries faster.

2- We will remove a big layer fat to start cutting the ham. We will also remove a thin layer in the sides because yellow fat is no good and we will have to remove it.
Once you will have cut the big layer of fat, you will have to save it for covering the part of the ham that is opened and protect it from drying.

3- Start cutting the ham with little movements and doing little slices of ham. Be careful with your hands. Never put it near of the place your're cutting. Ham knives are very dangerous.

4- Once you will have finished, put the big layer of fat over the side you opened the put a cloth over the ham to protect it from insects.

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