Butchery - how to prepare an Iberico style ham?

[Swing Swang]

Hello all,

I’m looking for an instructional video/diagrams etc on how to make a really neat job of butchering the rear leg primal cut in preparation for salting into an Iberico ham. I cure mine with ‘aitch bone’ still attached but after half a dozen legs am still trying to work out precisely which seams I should be cutting through to make a really neat job. There seems to be very little out there…anyone have any suggestions before I do the next couple in October?

Philip

[wheels]

I can't find the one I was looking for that describes how to harvest it from the side but this one shows what to do next:

https://youtu.be/_QSjziczYYg?si=T11ZfP9Hstn-3eVU

HTH