It is said that to appreciate an exclusive piece you have to allow it to
express yourself, reveal your essence in each cut. Something that meets perfectly
acorn-fed 100% Iberian High Expression ham.
The Cooperativa del Valle de los Pedroches (COVAP), in the Cordovan town of Pozoblanco, has been working for more than 60 years in the
economic and social human development of the environment. The 300,000 hectares of continuous pasture through which his project extends are endowed with a unique microclimate and has the largest extension of holm oaks in the world. COVAP has, in this natural setting, its own herd of 100% Iberian pigs, registered in the genealogical tree and with a very high genetic potential for meat production.
The feeding of this 100% Iberian acorn-based breed in the montanera season and the slow curing of 48 months in natural wineries transmit that characteristic sweetness and infinite nuances to its hams. COVAP, with almost 300 livestock partners, tightly controls the quality and production of its greatest food treasure, the 100% Iberico Alta Expresión de Los Pedroches acorn-fed hams and shoulders.
Proof of this is that they are assigned to the Los Pedroches Denomination of Origin, one of the four Iberian ones in Spain. Discover the inside of this jewel and take advantage of its absolute slice by slice.
Types of Ham Cut
Mace and counter-mace cut
The ham knife must be very good
Sharpen to get a back and forth movement between it and the ham. The slices must present straight cuts and must be thin and small (5 or 6 cm wide).
Once the mace is finished, the
external lean of the hock area and
pry out the fibula. Thus
make the most of this area of the ham.
The internal part has a lean character and can be used in this way as an ingredient in many dishes.
Stifle and tip cut
Once the mace is finished, the ham must be placed with the hoof facing down. It is sliced from the middle of the ham towards the tip obtaining less fat slices.
Font: ELLE Goutmet