It turns out that slicing ham isn’t just a skill, it’s a profession. What, you’ve never heard of the famous jamon slicers of Spain? Either way, for anyone interested in correctly slicing a full leg of ...

Add articles to your saved list and come back to them anytime. Sylvain is obviously proud. "I was trained by a champion of Spain," he says, withdrawing his jamonero, or ham-slicing knife, from its ...

Spain's traditional art of ham cutting is a prestigious and lucrative career. The country's world-famous dry-cured ham legs can fetch up to €3,000 and top carvers are sought after for upscale ...

Ibérico ham, the latest obsession of the food world, is the well-aged product of cosseted Spanish pigs, at its best hand-sliced, arranged on a plate, and eaten plain with the fingers, preferably while ...

Spanish jamón is a type of ham in the way that champagne is a type of fizzy drink. Sure, it is a leg of pork. But it is wildly different from a typical American supermarket ham in nearly every other ...

Carving ham, especially the succulent Spanish jamón, is an art by itself. The Lopez brothers, Michael and Mark, of the Maestro Cortador Filipino (MCF), have developed the essential skills of carving ...

The hind legs of Iberian pigs, used to produce jamon, are hung in a drying chamber for curing at the jamon producing company Julian Martin, located northwest of Madrid, Spain. / Korea Times photo by ...

In a country where ham is king, Spain’s jamón ibérico reigns supreme. Though other dry-cured Spanish hams abound, the pricey, rosy-hued, and deeply flavored Ibérico ham comes from a unique source: ...