The Dangerous Art of Ham-Cutting in Spain
The correct way to slice an Iberian ham leg, as demonstrated by master cutter Jordi Caballer. The left hand is balanced safely behind the hip bone; if the knife should slip forward, the bone will stop it from reaching his gloved hand.
August in Spain means vacations at the beach, with friends and family, sharing what many call the country’s caviar — Iberian ham.
The ham is a delicacy, and cutting the meat off the bone a veritable art form. But it’s an often dangerous one.
According to one recent study, some 60,000 Spaniards end up in emergency rooms each year because of ham-cutting accidents.
The article you just read is free because dedicated readers and listeners like you chose to support our nonprofit newsroom. Our team works tirelessly to ensure you hear the latest in international, human-centered reporting every weekday. But our work would not be possible without you. We need your help.
Make a gift today to help us reach our $25,000 goal and keep The World going strong. Every gift will get us one step closer.