Parts of an iberican ham

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PARTS OF AN IBERICAN HAM
1
Cańa
2
Jarrete
3
Babilla
4
Maza
5
Contramaza
6
Punta
ANSWER YOUR QUESTIONS
En la siguiente imagen puedes ver las partes que tiene un jamón ibérico.
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Maza: It’s the more large part of the ham, nice in sight, juicy and tasty. It is the one with more fat marbling and the one that gives the best sensations.

The slices are soft to the touch, sweet to the palate and with many aromas which will remind us the fruits of the forest.
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Babilla: It is the opposed part to the maza. Narrower, also juicy but with less fat marbling (streaky bacon). It is cured for a longer period, it has a darker colour and a more consistent taste which can remind us the dried fruits and nuts.

When the ham is going to be consumed slowly, at home for example, we recommend to start to cut it by this zone, because, as it has less fat, it hardens before the maza.
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Contramaza y Punta: Meat from the hip difficult to cut because of the bone. From this zone, we will obtain smaller and long slices but as juicy as the rest because it has a lot of marbling fat and it is cured for a longer period than the maza.

In the mouth, we will recognize a light flavour of the salt from the salting phase, we will be surprise by some aromas of spices and we will verify that the ham juiciness persists in the palate.
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Cańa and Jarrete: The jarrete zone is also known as codillo. They are more complicated to cut and to obtain ham slices. The cooks obtain from this part the famous ham chunks that give the flavour to many plates. It is a juicy zone with and intense flavour giving off many nuances in the palate.
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What you do effortlessly and hurry, may not last or have beauty.
Plutarco
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