An Iberian ham is made up of different parts with different characteristics that we must know in order to make the most of its performance.
Each one has different characteristics of flavor, texture and smell that make it unique, and knowing them will allow us to prepare the piece as it deserves.
Here we will learn to differentiate these parts and get the most out of each one.
Characteristics of the different parts of an Iberian ham
- The ham hock : this part contains the highest concentration of meat, is the juiciest, and has an exquisite flavor due to its high fat content. This is the part from which we will obtain the best slices of our ham.
- Contramaza : As its name suggests, it is the opposite part to the maza. It is the thinnest part of the ham, the most cured, and therefore the part with the least fat.
- Babilla : Located at the bottom of the ham, it's considered the least juicy part due to its lower fat marbling, making it drier. When slicing, it's recommended to cut slices with the outer fat to add juiciness.
- Tip : Located opposite the hoof, this part is also considered very flavorful. It is the saltiest because, during the curing and maturation process, the ham hangs, concentrating all the fatty fluids in this area. It is the most intensely flavorful part of all.
- Shin and Shank : These are the parts closest to the hooves. They are characterized by being the oiliest part, with a fibrous and tough texture and a very intense flavor. They are an excellent cut for dicing.
- Hoof : It has no meat, but it is an excellent seasoning for making broths and, in this way, making the most of every part of the ham.
Therefore, as we have seen, the best part of 100% acorn-fed Iberian ham It is the rump, since it is the most veined, juiciest, tastiest area, with the greatest fat infiltration and, in addition, the easiest to cut and enjoy thin, homogeneous slices.
Where should you start cutting a ham?
We have to say that there's no single answer; it all depends on the characteristics of each of its components and the timeframe in which we plan to consume it. Here are some tips taking these two aspects into account.
If you plan to consume the ham within a week, it's best to start with the shank. This is because you'll be consuming the driest and toughest part of the ham first. You'll then leave the most flavorful part, the center, for last, allowing it to continue curing without losing any of its qualities until you've finished the shank.
If the expected consumption time is less than a month, it doesn't matter too much which part to start with, although it is recommended to start with the ham hock since it is the best part of the Iberian ham and we will find it in an ideal state for consumption.
It's important to know that if the ham will be served at events, weddings, restaurants, or other special occasions where it will be consumed almost daily, you should start slicing from the center of the ham (maza). This way, you'll ensure your guests enjoy the best part of the ham and create visually appealing dishes. If there's any leftover ham, it's best to use the shank (babilla), the less desirable part.
Therefore, it's not important where you start cutting the ham. What's most important is knowing the characteristics of each part of the Iberian ham and how long you plan to eat it, so you can decide where to begin cutting and enjoy every single part.