Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?
I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slices.
I do have a mandoline slicer, which I presume would work for cutting thin slices of jamon. Is it advisable then, to purchase deboned jamon, cut it into chunks (possibly stored in a vacuum pack in a fridge), and slice them on the mandoline before eating? If not, why not?
Best Answer
I wouldn't recommend a mandoline for meat because clean slices of meat require a lateral motion with the knife. It wouldn't hurt to try it once just to see (especially after the next recommendation), but I'm pretty sure that your best bet is a sharp knife.
Put the pork in the freezer, still in its packaging, for 20 minutes. That's not long enough to actually freeze the meat, so it won't cause negative effects on the texture, but will temporarily firm it up, making it easier to slice. That works any time you want clean, thin slices of meat.
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How do you cut a boneless Iberico ham?
Slicing Your HamRemove the layer of fat from the top and the sides of the jam\xf3n until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Slice downwards with your free hand behind the knife.Can you use a mandoline to slice ham?
It's possible to use a Mandoline slicer (and any other slicing instrument) to slice cooked meat: after cooking, let the meat cool down and use a slicing instrument to cut it. However, you should always avoid cutting into bones with a Mandoline slicer or any other sort of blade that comes standard on this utensil.How to slice a Cinco Jotas Iberico Shoulder Ham
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