Our range of stands are purpose built to hold jamón on the bone to be hand cut.
Each stand comes with a complimentary knife, but if you are considering making jamón on the bone a regular treat, we suggest investing in a paring knife, a classic chef's knife and most importantly a long, flexible 19cm slicing knife. A grooved blade is perfect so as not to let the thin slices of jamón stick. Feel free to contact us for advice.