Jamón carving: the cortador technique

Spain (national technique)

The professional carving of jamón ibérico is a skilled trade in Spain — the cortador jamonero — and it is as technical as any knife skill. The goal is to produce slices that are transparent-thin, consistently sized (approximately 5-7cm long, 3-4cm wide), and include the correct ratio of lean meat to fat in each slice. The carving sequence is strictly defined: the maza (main face), the contramaza (opposite face), the babilla (the inner, leaner section), and the jarrete (shank). The correct carving tools: a ham stand (jamonero) that holds the leg at the correct angle; a long, narrow, flexible jamón knife; a rigid bone knife for clearing around the bone; a puntilla for detail work.

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