The first step involves fixing a piece of ham to a stand that keeps it still while we cut it. This process begins at the flank (the finest and hardest part) and continues to the approximate area that is to be consumed; if it is going to be consumed that day, it will be stripped completely.
The cut starts at the shaft and goes to the end, with small, thin slices of about 6 x 4 cm, keeping the cut as horizontal as possible.
Once the part of the end is consumed, the ham is turned round so that the “maza” area is facing upwards, like the flank.
