100% Pata Negra Ham Set

1. Unpack and check

   Remove the transport packaging and keep the product label for reference. If the ham arrives damaged or gives you cause for concern, contact us before using it. Keep the whole ham in a cool, dry, ventilated place, away from sunlight and heat.

2. Get your tools ready

   You need a secure stand, a broad rigid knife for trimming rind, a long flexible ham knife for thin slices, and a short rigid boning knife for skilled work beside exposed bones. Use clean, well-maintained blades, a plate and tongs. A honing steel maintains an edge; it does not repair a damaged knife. Check the set’s contents above—this guide does not mean every tool is included.

3. Choose where to start

   For gradual consumption at home, start hoof down on the narrower, leaner babilla side. For a gathering where you will carve and share more quickly, start hoof up on the broader, juicier maza side.

4. Secure the ham

   Assemble and adjust your stand according to its manufacturer’s instructions. Secure the shank in the holder with the chosen cutting face accessible. Lock any rotating mechanism. Put the knives aside and check that neither the ham nor its base can rock or slip.

5. Open only the area you need

   Use the rigid trimming knife—not the flexible slicing knife. Open the rind near the shank where the fleshy section begins, using controlled cuts without hacking or forcing. Remove rind and yellow, oxidised outer fat only from the area you are about to carve.

6. Keep the good fat

   Discard hard rind and rancid outer trimmings; do not serve them or use them to cover fresh meat. Keep the clean inner fat and marbling. Colour alone does not establish freshness. If the meat seems abnormal or smells unpleasant, stop and contact us—do not taste it to check.

7. Carve small, thin slices

   Use the long ham knife with light, controlled strokes to make small, almost translucent slices. Keep the cutting face level rather than carving a hollow. Use tongs only when the slice is clear of the blade’s path.

8. Pause when you reach bone

   Stop the slicing knife at bone. Working beside exposed bone requires a short rigid knife and knowledge of the anatomy. If you are new to carving, leave difficult areas to a trained carver. Never force a knife through bone, prise a joint apart or use a flexible blade as a lever.

9. Turn, secure and serve

   Put the knives down before releasing or turning the ham. Secure it again before carefully trimming and slicing the other side. Serve freshly cut slices at room temperature and carve only what you need.

10. Protect the cut face

    Cover the exposed face with a clean, dry cotton cloth. Keep the ham in a cool, dry place away from heat and light. Do not cover it with yellow or rancid fat. For the best flavour and texture, aim to enjoy the ham within 3 weeks of the first cut. Refrigerate leftover slices in a sealed container and eat within 2 days.

Not sure about your stand or the next cut? Ask Casa Manolo before you continue.