Gerry Hadden

Gerry Hadden

Gerry Hadden reports for The World from Europe. Based in Spain, Hadden's assignments have sent him to the northernmost village in Norway to the southern tip of Italy, and just about everywhere else in between.

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The Dangerous Art of Ham-Cutting in Spain

August 23, 2012 ⋅ Post a comment
The correct way to slice an Iberian ham leg, as demonstrated by master cutter Jordi Caballer. The left hand is balanced safely behind the hip bone; if the knife should slip forward, the bone will stop it from reaching his gloved hand. (Photo: Gerry Hadden)

The correct way to slice an Iberian ham leg, as demonstrated by master cutter Jordi Caballer. The left hand is balanced safely behind the hip bone; if the knife should slip forward, the bone will stop it from reaching his gloved hand. (Photo: Gerry Hadden)

August in Spain means vacations at the beach, with friends and family, sharing what many call the country’s caviar – Iberian ham.

The ham is a delicacy, and cutting the meat off the bone a veritable art form. But it’s an often dangerous one.

According to one recent study, some 60,000 Spaniards end up in emergency rooms each year because of ham-cutting accidents.

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