V-cut of the Iberian shoulder: technical function of the skin trim

The Iberian shoulder, like the ham, typically features the layer of fat trimmed in a V-shape—a style commonly known as the *serrano* cut.

This trimming is part of the operations performed on the fresh cut of meat before the actual processing and curing stages begin.

The V-cut of the Iberian shoulder ham and its functional origin

As with ham, it is quite likely that this practice originated from the desire to extract as much fat as possible from the pig. To this end, in addition to the fat from the loin, the proximal areas of the limbs—which could still retain a significant layer of fat—were also utilized.

Function of the skin trim

The V-shaped cut allows for the removal of some of the excess fat found on Iberian pork shoulders—particularly those from well-fattened pigs, such as acorn-fed ones—which could otherwise be problematic for the consumer when slicing, as they might find that the majority of the slice consists of fat.

However, in addition to allowing for the removal of excess surface fat, trimming the skin while the meat is fresh also facilitates the curing process. Leaving a thinner layer of fat and removing the skin promotes more uniform salt absorption and more balanced drying of the cut

This is particularly important for products such as ham and shoulder, where the aim is for water loss to occur progressively and uniformly, avoiding excessive differences between the outer and inner areas.

There is also a practical aspect that is not always taken into account: the knife-cutting process once the shoulder has cured. During curing, the skin dries out and becomes very hard. Therefore, proper trimming while the meat is fresh can simplify the shaping of the piece and make knife-cutting easier. For this reason, it is important to perform this cut before the curing processes—specifically, before salting.

V-cut and crescent-cut on the Iberian shoulder ham

It is also common to find the shoulder with the skin trimmed in a crescent shape, as can be seen in the image.

Side view of two Iberian pork shoulders showing the V-shaped skin trim (Serrano cut) on the right and the crescent-shaped trim on the left.

The crescent-shaped cut is more common in southern Spain, especially in the Huelva area.

Obviously, the specific shape of the cut depends largely on custom and aesthetic preferences, and does not significantly affect the product’s sensory characteristics. What matters is not so much whether the cut is V-shaped or crescent-shaped, but rather that it is technically well-executed: allowing for the removal of excess fat, promoting more uniform salt absorption, facilitating balanced drying, and simplifying the subsequent handling and slicing of the piece.

Conclusion

The specific shape of the trim—whether V-shaped or crescent-shaped—does not significantly affect the product’s sensory characteristics. What matters is not so much the shape of the cut itself, but rather that it is well executed. The objective is to remove excess fat, promote uniform salt absorption, ensure balanced drying, and subsequently simplify handling and slicing.

Signed

Juan Vicente Olmos

Director general