Mimo Sevilla cooking school opens its doors for a second season on October 2. To celebrate, we are kicking off class — and free of charge! We have created the Mimo Guide to Ham Carving, based on tricks we’ve been taught by the experts. And this 22-page guide is now available for download in just a couple of clicks!
We’re giving you our best tips and tricks for carving a leg of jamón, a how-to in handling your pata, from getting the thinnest slice possible to what to do with that one part that’s hard to cut.
Culling the knowledge of our experts, we guide you through the process, from the first incision to the last little piece. This detailed guide gives you in-depth but easy to follow steps, plus a breakdown of the different parts of the leg and necessary tools for your endeavor. Enhance your vocabulary along the way – words like puntilla, maza, babilla, and jarrete will all be part of your lexicon once you become a jamón master! And it’s all accompanied by illustrations and beautiful photographs that will make you want to lick the screen.
Did we mention it’s all for free? Download a copy now and keep on hand in your phone. Have a friend that lugged back a whole leg of jamón as a souvenir from a trip to Spain? Forward them the guide so they can master the art themselves.