How cured ham is deboned and what changes afterward

Deboning and slicing are different operations. Bones are removed to obtain a cured-meat piece that can later be portioned or sliced. The operation does not turn it into cooked ham or change its category.

1. Prepare and identify the ham

Start with an identified cured ham and a hygienic station with suitable tools. Prepare the necessary exterior and recognise hip, femur and lower-leg bones. Shoulder anatomy differs; the long slicing knife should not be used as a lever.

2. Separate meat and bones

Work follows bone contours and joints to release the meat with appropriate tools. Bones are removed in a controlled way, avoiding unnecessary cuts that break up the centre. This describes the process; knife manoeuvres require practical training, not improvisation from a photo.

3. Check and shape the format

The piece is then checked to remove bone remnants, cartilage and parts outside the final format. Depending on presentation, it may become a centre, portions or a block ready for cutting. Deboned does not automatically mean sliced, hand-cut or individual packs: confirm exactly what will arrive.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

4. Pack and store the actual product

Packaging and instructions must match the prepared product. Vacuum packing does not sterilise or override storage and after-opening limits. Compare declared net weight, category, format and current price; do not subtract a generic percentage from bone-in weight. Check format availability on the listing without assuming an extra service.

Continue your selection

Check category, weight, format and storage on each listing. Compare hams, shoulders, sliced packs.

Sources and checks

Institutional and technical reference.

Institutional and technical reference.