How to start a cured shoulder: open the first side with control

A smaller shoulder is not necessarily easier to slice. Bones and narrow areas change the route: start with an identifiable side, short portions and fixing that does not depend on your free hand.

1. Check stand size

Make sure the stand can secure a shoulder without gaps between its supports. Follow the manual with the knife aside and check for rotation, rocking or base movement. If the stand is the wrong size, do not compensate by holding the shoulder while cutting.

2. Recognise the side before opening

Identify broader and narrower faces. In a conventional stand, hoof upward usually gives access to maza; downward to the opposite side. Choose for the piece and planned consumption, asking for practical guidance if unsure; do not copy a photographed piece's position automatically.

3. Trim little and slice short

Remove rind and outer material not intended for eating only around the immediate area, using a suitable rigid knife. Then use the slicing knife for small thin slices on an even plane. Keep the free hand outside its path and do not dig to make a bigger slice. Short slices are normal for shoulder shape.

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

4. When you reach bone or finish

Do not force the long blade against bones or joints. If unsure how to follow the contour, stop and ask for a demonstration; it is not a strength task. To turn, put the knife aside, refix and check again. Protect the opened area according to the product and clean tools afterward. Choose sliced packs if you prefer to avoid home cutting.

Continue your selection

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

Sources and checks

Sector cutting guide.