CUTTING Serrano ham requires a special knife and special skills.
Even then it is not an easy task and Gonzalo, a young Marina Alta resident, has launched his own business, paying home visits to do the job properly.
He has spent the last eight years perfecting the art of cutting ham, a service increasingly requested at hospitality events.
The best Jabugo and Pata Negra hams are expensive and unless they are cut correctly, too much “superb” is wasted, Gonzalo said.
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