Maison Dehesa Reserva 2021 — 75% de Bellota Ibérico Ham, D.O.P. Guijuelo, Bone-in

Set the whole leg where guests can see it. Draw the knife slowly and lay a few long, fine slices on a plate; give them a moment at room temperature before passing them around. The marbled fat grows supple, the aroma opens, and the deep savour stays after the bite. You need no elaborate first course. This is one of the world’s great cured-ham traditions at its most generous: shared as it is carved, with the next slice always close at hand.

This is a whole, bone-in 75% Ibérico de Bellota ham bearing the D.O.P. Guijuelo designation. In Maison Dehesa’s Reserva collection, the year stamped at the hoof marks when salting began; for this leg, that year is 2021. The appellation protects its Guijuelo identity, while the whole-leg format lets you enjoy the changing cuts and textures as you carve. The source weight is approximately 10 kg on average, with natural variation between legs.

Serve the first slices alone. Bring tomato-rubbed bread and a bright glass of wine later, then return to the stand between courses. A whole ham rewards the unhurried host: guests can taste the opening plate, watch the next few slices being cut and come back when the conversation asks for more. The separately sold Cortador pack has the stand, Arcos knife and tongs for the carving ritual; it does not include a ham.

Keep the whole leg in a cool, dry place. Follow the storage and best-before directions on the delivered label. Serve carved slices at room temperature.