From the same Iberian acorn ham, up to seven different flavors can be identified depending on the area from which they are cut:
Maza, is the part of the largest and most delicious ham with great intensity of flavor. With great intensity of flavors, the almonds are detected, in delightful view with brightness and the bacon entreverado. It is usually the part where you start to cut the ham if we estimate that it will last us a short period of time.
Contramaza or babilla, is the most cured and narrow part, with less fat. Its flavor is very harmonious and persistent with notes in which nuts are recognized. It is advisable to start cutting here if we are going to consume in the long term, because if we leave it to cut at the end it will dry up too much.
The third cut, so as not to waste any of the ham, was invented the third cut or dry part. This cut is made with the side ham. It is a very lean area, without fat.
Knuckle or hock, is the most fibrous parts of any piece of ham. Located between the rod and the mace. It is usually cut into tacos and taste has an intense, spicy and juicy taste.
Cane, the area closest to the hoof. It is also the other part of fibrous flesh like knuckle and intense flavor.
Tip or hip, is the juiciest area of the ham and with the most intense flavor. The meat is at its point, with the perfect amount of fat. Due to gravity, during the drying time, oils and flavors are concentrated in this zone.
The bones, the last flavor. They are cut with pieces in pieces of 8 to 10 centimeters to elaborate exquisite broths.
You can check the types of Iberian hams and shoulders available on our website: