Iberian ham, the star product of Spanish cuisine, is a delicacy that requires a good treatment to taste it in the best conditions. In El Rinconcillo we know that a good cut is essential; thus, today, cutting Iberian ham is considered an art.

Here we do it our way, but always respecting the basic precepts: thin slices, medium size and with a little intramuscular fat so that the bite is much more tasty, although later we will see that there are tastes for everything. In any case, what is clear is that a bad cut, thicker than the count, too large or with more fat can, in addition to spoiling the sensations of the palate, destroying the raw material. And it is that the cut will determine the tasting of a good Iberian ham, since it allows to better capture the flavor and nuances of aroma of this gourmet product.

It is not only a matter of technique, but also of aesthetics; But, in addition, the secret also lies in the knife, which must be long, thin and flexible. However, in El Rinconcillo we cut ham in our own way; a “method” that never ceases to amaze those who visit us, whether national or foreign, who miss a tool that, in principle, may seem indispensable: the ham holder.

In El Rinconcillo it is already tradition to cut ham without ham, but with dexterity and pulse. In this way, we take better advantage of the product and satisfy the client’s palate because, as Javier de Rueda, one of the owners, points out, “everybody does not like ham from the same area”. In general, “foreigners prefer it with less fat, “while here it is usual to leave some intramuscular fat, which enhances the flavor. Thus, with “a twist of the wrist”, three different positions are obtained to cut.

Anyway, any area is good to savor this delight that comes to El Rinconcillo from the dehesas of Huelva and Extremadura, is not it?