Well, we already have our ham ham placed in the correct position, with the hoof up and securely fastened.
The first step is to practice a marked cut in Maza, and for this task will use a long bladed knife. With this cut stripping the bark surface, including exudates molds and natural (products of the drying process), and part of the fat that covers the part.
This fat will serve in a second time when we have ceased to be cut to cover the ham that has been in the air, preserving the atmosphere and preventing prolonged contact and a madurción too fast.
At this point we can begin to taste the first slice of our superb ham, trying to make straight cuts parallel at all times, leaving a flat surface in sight.
is advisable that the slices extracted occupy the entire width of the piece , with a variable length should not exceed 7-8 cm.
At this stage, it is recommended mix slices taken from the club with parts of the tip and shank.
From time to cut, will soon reach the hip bone, which must be "isolated" from successive slices by cutting practiced incisive around the nail with the knife.
done this, we keep cutting into the backs to the hip, simpre with horizontal, parallel cuts, thus reaching the top of the tip of the ham.
Once we have finished removing the top slices of ham, we need to get around (hoof down) and follow the same steps described in the area ABOVE ham or contramaza called flank.
So start practicing incisive cut to remove bark and bacon etc.
contramaza The cut can not always parallel, the slices are smaller and irregular, but nevertheless represent an excellent companion to beans and stews in general.
As is known, usually pork and ham in particular exploit all parties.
