TYPES OF HAM CUTS FOR COOKINGView recipe video
SLICED: cut with a knife, traditional method.
Using the finest part of the Joselito ham, knife-cut, we extract fine slices of ham that combine both leanness and fat to provide that special taste and aroma. It can be served arranged elegantly on a plate. It is best eaten straight from the hand (can be accompanied by bread sticks or other options).
DICED: cut with a knife, traditional method.
Cubes or dice can be extracted from the meat left around the bone. They can be eaten unaccompanied (they contain a lot of flavour) or used in cooking. Small dice can be used in vinaigrettes (a fresh herb vinaigrette, for example), as well as for fillings, croquettes and stuffings of all kinds.
JULIENNED: cut with a knife, traditional method.
Juliennes can be cut from slightly thicker slices. An ideal accompaniment for all types of soups and purees, also to flavour salads and help present more colourful side dishes.