Advices.

We are going to explain in this section the types of raw material, the different types of ham and blades, the best way for cutting them and the several kinds of stuffings.
When talking about raw material, we refer directly to the pig, out of which we get not only the meat for the stuffings, but also the blades and hams.
The Iberian Pig (commonly known as Pata Negra) can be recognized by its insaturated fat infiltrations in its muscles. This makes pork to be soft and juicy. The Iberian Pig feeds on grass and cereals, but mainly on acorns (also known as Montaneras).
According to feeding, we can get a different raw material. That is, from those pigs which feed on cereal we will obtain the raw material known as Pienso. The highest quality raw material known as Bellota can be obtained from those pigs which feed on acorn and are set free in Andalusian fields. Between these two qualities we can get a medium one known as Recebo. Recebo are those pigs which have not fed completely on acorn, but they have set free in the fields, feeding on grass, cereals and fodder.

Types of Hams.

• Jamón Ibérico Pienso: As explained above, this type of ham comes from the pig which has fed on cereal. Although being the lowest quality, we get a very juicy ham.

• Jamón Ibérico Recebo: It comes from the pigs which have fed on grass, cereals and fodder, and have been set free in the fields, which increases fat infiltration, thus causing ham to be juicer, and therefore of higher quality.

• Jamón Ibérico de Bellota: This is the most esteemed ham due to its highest quality. It comes from those pigs fed on Montanera and which have enjoyed a complete freedom. These factors cause an infiltration of fat in the muscles, which results on an unparelled kind of ham.
  

How to cut ham.

When cutting a cured ham we must take three important aspects into account:

• 1.- Peeling.- It consists on taking out of the ham all that fat, skin and natural mould which had protected the ham during the curing process.

• 2.- Cutting.- Cutting depends on consumption. For quicker consumptions, cutting should start on the widest part, and for slower consumptions, cutting should start on the narrowest part, thus avoiding ham to get dry. Slices should be as thin as possible, almost transparent, and should also be of 5 or 6 cm. long.
  Cutting should be parallel, leaving a flat surface on the ham.
  The ham stuck to the bone cannot be cut into slices. It should rather be cut into small irregular pieces to be used in the making of different dishes.

• 3.- Tools.- It is essential to have a long-bladed, wide and flexible knife, a sharpener and patience.
  

Types of stuffing

There are two different types of stuffing:

1. Extra Stuffing.- This type is made using selected parts of the pig, such as chine.



2. Primera Stuffing.- This type is made also using selected pork, but with a higher fat percentage.

We could establish again another difference in stuffing according to the variety of spices used in flavouring the raw material. Thus, we have salchichón, chorizo, etc.

Stuffings, like ham, should be cut very thin and we advise 20-25ºC as the best tasting temperature.