Buy Handcarved and Sliced Iberian Ham in Ireland

All handcarved Iberian ham is sliced, but not all sliced Iberian ham is handcarved. Both forms refer to ready-to-serve Jamón Ibérico packs, while handcarved specifically refers to ham that has been cut traditionally with a knife rather than by machine.

 

Handcarved ham is usually presented in smaller, less uniform slices and is valued for its more artisan appearance, softer texture, and fuller sensory experience, while machine-sliced ham is more even, practical, and efficient for regular use.

 

Because machine slicing can create slight heat and affect the fat, it may subtly alter the flavour, whereas knife-cut ham better preserves the structure, texture, and aroma of a high-quality Iberian ham, especially in premium bellota selections.

 

In Spain, whilst there are many home amateurs,  handcarving is a prestigious professional craft practiced by maestro cortaderos or maestro jamoneros.

 

Choose handcarved if you are looking for an artisan experience and appreciate the subtle difference in texture and presenation. 

 

 

For the best flavour, bring sliced Iberian ham to room temperature before serving so the fat softens and the aroma opens up properly. Unopened vacuum packs keep well in a cool, dry place away from direct sunlight, while opened packs should be refrigerated and enjoyed promptly for the best texture and taste. This makes sliced and handcarved packs a flexible and convenient way to enjoy authentic Jamón Ibérico in Ireland without needing to manage a whole piece.

 

Both forms dry out in a few days once opened, so will start to lose their flavour and teture.