Understanding the Club
Ham culture, whole legs, production, Ibérico, Dehesa, and Montanera form the basis for a technical classification of the product.
THE BOOK ON HAM CULTURE
DerCortador
Ham Culture · Slicing · Plating
An independent reference and practical guide by Ronny Paulusch. Original pages provide direct insight into the book's structure, visual language, and approach.
39.00 €Price
224 pagesProduct design, tools, cutting, and presentation.
15 ChaptersFrom the whole leg to sensory analysis and the hands-on workshop.
ISBN978-3-9827840-2-1
PaperbackStandard binding.
"Cutting and tiling are two sides of the same craft."
Working with an entire ham leg requires a thorough understanding of the product, a safe work environment, and precise cutting techniques. This book combines information on origin, production, and labeling with details on tools, anatomy, and hands-on work with the ham.
The cutting process doesn't end with the leg. Uniform slices, careful plating, and a precise sensory description transform artisanal technique into a clear presentation of ham culture.
Safe and Precise Cutting
The workstation, tools, anatomy, preparation, initial incision, and the complete sequence of incisions are explained as a controlled workflow.
The Cortador's Handwriting
Tile laying, the “Ham Volcano,” sensory perception, the Cortador Deluxe, and the hands-on workshop bring together technology, design, and perception.
THE BOOK
The Book in Pictures
CONTENTS
From Understanding to Application
The chapters follow a practical approach: understanding the fundamentals, mastering procedures, developing products, and consciously evaluating results.
01Ham Culture and the Art of the Cortador
02Understanding Whole Legs
03How Ham Is Made
04Recognizing and Classifying Ibérico
05Dehesa and Montanera
06Workspace, Tools, and Anatomy
07Preparation and First Cut
08Cut the whole leg
09Tile Laying: The Cortador’s Signature Style
10The Ham Volcano
11Sensory Evaluation of Ham
12Deluxe Cutter
13Practical Workshop: Applying Knowledge
14Glossary
15Sources and Image Credits
ORIGINAL PAGES
A Look Inside the Work
Selected original pages illustrate the connection between design, expertise, and practical application.
PAGE 1 OF 7
Getting Started
Ham culture, slicing, and plating are presented as a cohesive craft.
APPLICATION
For hands-on practice, in-depth study, and enjoyment
The book combines a clear, subject-specific structure with practical approaches and language that makes the results easy to understand.
THE AUTHOR
Ronny Paulusch
Certified meat sommelier, author, and internationally active lecturer.
His work combines expertise in meat, sensory analysis, hands-on craftsmanship, and vocational training. His books are based on his own recipe development, teaching experience, and a commitment to making technical decisions understandable and verifiable.
More about Ronny PauluschSENSORY-ID LIBRARY
Also available electronically
This book is available in the Sensory-ID Library.
ORDER
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