Vienna, November 1, 2026. A cured ham tells a story: its origin, production, and curing process all shape the product. How it is sliced determines how it is presented on the plate. With “Der Cortador – Ham Culture · Slicing · Plating,” Ronny Paulusch presents a reference and practical guide that explains these concepts clearly across 216 pages. The book is published by M.E.A.T. GmbH.
This book is intended for participants in Cortador courses, apprentices, and trainees, as well as professionals in butchery, delicatessen, kitchen, and service. Even interested food enthusiasts will find it helpful for working with a whole leg of meat. Product knowledge, artisanal techniques, and culinary enjoyment are viewed as an integrated whole.
Understand the product first
The book begins with an introduction to ham culture and the craft of the cortador. Subsequent chapters cover whole legs of ham, the production and curing processes, and the classification of Ibérico ham. The dehesa and montanera are discussed in the context of the product. This provides a foundation for professionally classifying designations of origin and quality characteristics and explaining them clearly to guests or customers.
From the workplace to a delicate slice
The practical section begins with the workstation, tools, and anatomy. It covers secure clamping, preparation, and the initial cut, leading on to working on the various parts of the leg. A series of images illustrates the sequential steps and explains what to keep in mind while cutting.
The thickness and texture of a slice influence the dining experience. Precise cutting techniques therefore also contribute to sensory quality: texture, fat, and lean meat should come together in a well-balanced slice. This book supports hands-on learning and serves as a reference guide. It is complemented by a personalized introduction to safe knife handling, which remains an integral part of responsible training.
Present, offer tastings, and provide informed advice
When slicing, the work continues at the knife. Arrangement, repetition, and portioning give the slices a shape that suits both the product and the occasion. A separate chapter covers the “ham volcano” as a presentation method.
The chapters on sensory analysis sharpen your perception of aroma, taste, mouthfeel, and finish. The tasting sheet distinguishes between the quality and harmony of a characteristic and its mere intensity. A more intense aroma or a longer finish therefore does not automatically lead to a higher rating. Exercises in the practical workshop support observation and the conscious refinement of your craft.
Experience in the Trades and Apprenticeship
Ronny Paulusch is a certified meat sommelier, Maestro Cortador Profesional, author, and internationally active lecturer. His work combines hands-on craftsmanship with sensory analysis and the clear communication of knowledge. His professional foundation lies in the German-language Cortador continuing education program, which he designed and implemented in collaboration with the Augsburg Butcher School and WIFI Graz. For designing this educational format, Ronny Paulusch received the 2022 FH Butchery Craft Award in the continuing education category. Experiences from training, practical work, and international ham culture are brought together in this book to form a comprehensive body of knowledge.
Book Information and Availability
“The Cortador – Ham Culture · Slicing · Plating,” by Ronny Paulusch. 216 pages of content, 17 × 24 cm, softcover with thread-bound stitching, full-color interior. M.E.A.T. GmbH, 2026. ISBN 978-3-9827840-2-1. Price: Germany 39.00 EUR, Austria 40.50 EUR, Switzerland 42.00 CHF.
The printed book is available on the M.E.A.T. website and at Meatshirts:
M.E.A.T.: https://web.meat-gmbh.com/cortador-buch
Meatshirts: https://www.meatshirts.de/products/der-cortador-schinkenkultur-schneiden-plattenlegen
In addition, the work is available as a digital version in the Sensory-ID Library. Access to the restricted-access library is offered separately. For more information: https://library.sensory-id.com
About M.E.A.T. GmbH
M.E.A.T. GmbH, headquartered in Vienna, combines the art of butchery, professional training, and international meat culture. The company develops specialized publications, educational programs, and digital tools for the butchery trade, the restaurant industry, the retail sector, and continuing education.
Press Contact
Ronny Paulusch · M.E.A.T. GmbH Email: office@meat.gmbh Website: https://www.meat.gmbh
Visuals
Current cover, product shots, and original excerpts from M.E.A.T. GmbH.
