HAM PARTS
Seven different flavours
Up to seven different flavours can be identified in the same bellota ham, depending on which part is being carved. Bellota Ibérico ham’s range of flavours, aromas, and textures shows its incredible versatility, from the most succulent and juiciest parts, such as the maza or the babilla, to the subtlety of the punta; even the rind, superficial fat, and bones have a large number of culinary uses.
Ham culture, tasting, and subtlety.
CAÑA
It is the narrowest part and the closest to the hoof. Although somewhat more fibrous, its meat offers intense flavours and aromas, making it perfect to taste in delicious small cubes.
JARRETE
Located between the maza and the caña, it provides ham’s most fibrous and lowest-in-fat meat. Its taste is intense and aromatic.
MAZA
It is the part of the bellota Ibérico ham where the most meat and fat infiltration is located, thence its marbling. It is especially tender and juicy because of its rich marbling and is popularly regarded as the best part of the ham.
CONTRAMAZA
The contramaza is located on the opposite side of the hipbone. It is narrower than the maza, and its fat cover is lower, so its meat is more cured and less marbled.
BABILLA
It is fit between the femur and the hip. Its meat is very tasty, although not as juicy as the maza, since it is surrounded by a lower amount of external fat, which makes it more cured and is why it has no fat marbling.
PUNTA
It is the part opposite the hoof, and for many the richest in nuances, since during curing, the ham is hung with the punta downwards, so the dripping fat slides along it and contributes to concentrating all the aromas in its meat.
HAM CARVING AND PRESERVATION
Ritual to enjoy it in all its splendour
Ham carving is in itself an art. Having basic knowledge about ham carving and preservation will allow you to thoroughly enjoy each bellota Ibérico ham slice without compromising its quality.
