Discover how to cut a shoulder like the experts with Cesar Nieto, where Iberian culture is our raison d’être. Iberian pork shoulder is a delicacy appreciated for its exquisite flavor and texture. However, to fully enjoy it, we must master a good cutting technique.
We will explain step by step how to cut a shoulder with precision to make the most of its flavor and quality flavor and quality. With our tips and techniques, you will become a master slicer, able to enjoy every slice of shoulder with the perfection it deserves.
Key preparations before the first cut How to cut a shoulder?
Before starting to cutting the pallet it is important to make sure you have the right tools and prepare the workspace:
Necessary tools
- A sharp knife: Preferably a ham knifespecifically designed to cut ham and shoulder ham.
- A support for the hamTo hold the shoulder firmly during slicing.
- A clean cloth: To clean the knife between cuts and maintain hygiene.
- An apron: To protect clothing from possible splashes.
Workspace
It is important that the place where you will be polite is clean, spacious and well illuminated. This will allow you to maneuver comfortably around the trowel and make good cuts. In addition, place a clean cloth under the stand to catch crumbs and facilitate subsequent cleaning.
How to cut a shoulder step by step: Nieto’s master technique!
Once you have everything ready, it’s time to start the cutting process. Follow these steps to cut a
iberian pork shoulder
correctly:
1. Proper placement
Place the shoulder in the holder, with the hoof facing up and the outside facing you. And make sure it is securely fastened to prevent movement during cutting.
2. Remove the bark
With the ham knife, begin to remove the rind from the top of the shoulder.by making superficial and careful cuts. The rind should be removed in thin strips to preserve the meat underneath and ensure a good presentation.
3. Start cutting
Locate the narrowest part of the shoulder, known as the mallet, and start making fine cuts at a downward angle. You must mark the bone with a uniform cut following the natural curvature of the shoulder.
4. Cut thin slices
Continue making thin cuts along the length of the mace, maintaining a constant angle to obtain uniform slices. As you advance toward the bone, adjust the angle of the cut to follow the shape of the bone and make the best use of the meat.
5. Turn the shoulder
Once you have cut off most of the mallet, rotate the paddle to access the opposite side, known as the counter mallet. Repeat the cutting process, starting from the narrow end and working toward the bone.
6. Extract the bone
Once you have cut all the slices of meat, carefully remove the bone from the shoulder, following its contour with the knife. Cut the meat around the bone to to make the best use of the amount of meat available.
Remember to always maintain precision in your cuts to guarantee an impeccable presentation and to enjoy the delicious taste of this exquisite cut to the fullest.
Live the Cesar Nieto Iberian experience!
At Cesar Nieto we know that the art of cutting an Iberian shoulder goes beyond technique; it is an experience that fuses precision, passion and dedication. Our mission is to guide you on this gastronomic journey, where each cut is a masterpiece and each slice is a delight for the senses.
With every tool selected and every space prepared, we make sure you are ready to bring the Iberian pork shoulder to life with the mastery it deserves. From the first cut to the last, we accompany you with our experience and knowledge, sharing with you the secrets of the Iberian tradition.
Because at Cesar Nieto, more than just cutting shoulders, we create unforgettable moments around the table, we create unforgettable moments around the table.. Join us in this delicious adventure and discover the pleasure of slicing and dicing
enjoy an Iberian shoulder
like never before!
