Parts in a Jamón Ibérico

If you have tried iberian ham, you know that the taste changes from one part to another in the same leg. Every single muscle has a different concentration of fat, which has an important impact in its flavour.

In this web page we explain the different parts in an iberian ham so you can differentiate them properly. You will lear how these parts look like and how they taste.

Take a look.

 

 

Caña

This is the area located right above the ankle. This part is not supposed to be sliced, but it can be used in stews, casseroles and soups. There’s barely some meat in it. Most of it is bone and skin.

 

Jarrete

This part can be found right under the knee. It is one of the sweetest parts and one of the most difficult to reach. Only by removing the fibula, you can get this amazing cut.

It is really sweet and juicy. For many people, it is their favourte cut.

 

Maza

Thisis the front of the thigh. This group of muscles are the ones containing more amount of fat. From this part you can get the most beautiful slices, the most typical ones shown in every cooking book.

The flavour of this part is really nutty thanks to the strips of fat located in between the meat.

 

Contramaza

Right after the Coxal bone comes this part. Another group of muscles containing a lot of fat.

The taste of this area is quite similar to the maza.

 

Punta

This would be the top of the leg, located right in the opposite side of the hoof. This area is really tender. It is stuck to the hip, thanks to that it gets its unique flavour. It is a really juicy part with a quite intense flavour.

 

Babilla

This is the driest part in a jamón ibérico. This is the back of the thigh.

The slices you get from this part are narrower. The deeper you carve this area, the fatter it gets.