The Traditional Taste of Haute Cuisine since 1920
Direct shipments from Guijuelo
Productos FISAN
Un siglo de Sabor Tradicional en la Alta Gastronomía
NUESTROS PRODUCTOS
100% Natural Alta Gastronomía Sliced Truffled Iberico Bellota Salchichon Sausage
80,00€
In stock
Deluxe Hand-sliced Iberico Bellota Pork Shoulder 75 % Iberian Breed Alta Gastronomia
310,00€
In stock
Sliced Iberico Bellota Chorizo Alta Gastronomia
80,00€
Out of stock
Cebo De Campo Iberico Loin 50% Iberian Breed Sliced
95,00€
Out of stock
Iberico Bellota Spicy Chorizo Natural Sliced
49,00€
Out of stock
HAM CARVING
How is Bellota Ibérico Ham carved?
Practical advice and everything you need to know to start cutting a Bellota Ibérico Ham.
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QUALITY IBERICO PRODUCTS JUST A CLICK AWAY FROM YOUR HOME
How to start a ham?
FISAN ham should start at the stifle. That is, the narrowest part of the leg. For this reason, it should be placed in the ham holder with the hoof facing downwards.
How to cut a ham?
The first cut of the ham should be perpendicular and at the level of the shank (bone of the leg, opposite the hoof). The ideal is to do it right at the hock (bony protuberance that protrudes from the bone itself).
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