Every Blázquez’s product is naturally made, as common sense suggests. Therefore, once the pig is fully grown, the next step is the slaughtering process through cutting-edge methods, followed by what is known as the quartering.

This process, which has been manually performed for the last 75 years, is based on detaching body parts from the animal which will turn into hams, shoulder and the pig’s fine parts: sirloins, lean meat, secretos (anterior dorsal muscle of the Iberian fat), plumas (flat and triangular-shaped part detached from the anterior portion of the loin) etc.

Once parts are taken apart, we begin the process known as “perfilado” (shaping parts). The ham, which is still fresh, is prepared to the next phase: the salting process.

This phase, which is essential in the production of Iberian hams, takes places in rooms where humidity and temperature are controlled. Hams remain in salt a specific number of days. Consequently, skilled staff is needed to control and monitor the process.

Another recommended way to enjoy yourself with a Blázquez’s product is to taste which is commonly known as “fresco”.
Actually, the pig’s fine parts, which are obtained upon quartering, are a titbit given its tenderness and juicy flavour.
The Iberian secreto (anterior dorsal muscle of the Iberian fat), the knuckle, the pluma (flat and triangular-shaped part detached from the anterior portion of the loin) and the loin provide just an unrepeatable recipe.

Blázquez offers the convenience the customers need, so that Blázquez’s cured hams or pig shoulders may be acquired boned and vacuum/packed.

To enjoy a Blázquez ham, first it should be appropriately cut. Some thought should be given to the parts comprising a Blázquez ham or shoulder and the correct way to arrange it before being tasted and fully enjoyed.

1.- Fit the ham tightly in the clamp (jamonero). This device is made to facilitate the cutting and firmly secure the ham.

2. Skinning. During this phase, remove any fat from ham and all the hard skin built up during the drying and curing process. The first cut is perpendicular to the foot. Then, make two tangential cuts on both sides. If the ham is to be consumed over a short period of time, all of it should be skinned.

3.- If the product will be eaten quickly, place the main part upwards which is juicier and more infiltrated. For slower consumption, it is recommendable to start with the stifle area , so that the meat will not end up being too dry.

4.- To make the cut, use a special ham-cutting knife with a long, narrow, flexible blade. For skinning another type of knife is used, this time with a short stiff blade.

5.- Cuts should always be parallel to each other and leave a flat surface, no cavities or bands, following the arrows of the drawing.

6.- The slices should be wafer thin, almost transparent. They must follow the width of the meat and should not be longer than 6 or 7 centimetres. When the main part is cut, slices from the central area should be mixed with those of the upper foreleg.
As for the arrangement of the slices on the plate, only one layer should be set out, and if any only slight overlapping between them.

7.- Finally, trim down to the bone which can now be cut up into small to irregular pieces for stews or for making a rich flavoured stock, with excellent results.