Butchery - how to prepare an Iberico style ham?
Posted: Thu Aug 08, 2024 1:56 pmHello all,
I’m looking for an instructional video/diagrams etc on how to make a really neat job of butchering the rear leg primal cut in preparation for salting into an Iberico ham. I cure mine with ‘aitch bone’ still attached but after half a dozen legs am still trying to work out precisely which seams I should be cutting through to make a really neat job. There seems to be very little out there…anyone have any suggestions before I do the next couple in October?
Philip
I’m looking for an instructional video/diagrams etc on how to make a really neat job of butchering the rear leg primal cut in preparation for salting into an Iberico ham. I cure mine with ‘aitch bone’ still attached but after half a dozen legs am still trying to work out precisely which seams I should be cutting through to make a really neat job. There seems to be very little out there…anyone have any suggestions before I do the next couple in October?
Philip