Chorizo serrano leg ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 2 weeks. After opening, store in refrigerator for up to 2 weeks.

Tools

Ham holder: Holds leg at joint so jamon can be cut.
Wide-blade knife: For peeling jamon, removing outer fat and reaching corners around bone. Blade should be wide, fairly short and stiff.
Ham slicing knife: Slices jamon thinly and precisely. Blade should be flexible, long, narrow and extremely sharp.
Tweezers: For handling slices delicately.

Remove all packaging and place jamon in ham holder with hoof pointing down. Secure before slicing.
Using peel knife and working upwards from hoof to joint, remove skin and fat. If you do not plan to eat entire jamon at once, peel only contramaza (top part of jamon). This is the driest part and should be eaten first.
Use slicing knife to carefully slice contramaza. Position knife against jamon with blade facing your body and angled slightly upward, and carefully slice toward yourself.
Once contramaza is fully sliced, continue to la punta (flank), and slice in same manner until knife touches bone.
Once la punta is sliced, turn jamon and adjust ham holder so it is secure. If you have not already removed skin and fat from maza (front thigh), use peel knife to do so. Then position slicing knife against maza with blade facing your body and angled slightly upward, and carefully slice toward yourself.
Continue to slice smaller pieces across both sides of jamon until all meat is removed from bone.

Mercado Famous Chorizo Serrano Leg, 15-lbs