Parts of Iberian ham

Iberian ham has several different parts that are numbered below:

1. The tip or shank: is the part closest to the hoof and usually has a saltier flavor.
2. The knuckle or mace: is the upper part of the ham, where the joint of the bone is located. It is usually the juiciest area with the greatest infiltration of fat.
3. The countermaza: is the area located on the opposite side of the hub and is usually drier.
4. The stifle: is the area located at the back of the ham, near the hip. It is a lean area and less juicy than mace.
5. The hip: is the part closest to the hip bone and usually has a more intense flavor.
6. The shank: is the part closest to the opposite hoof and is usually the driest area of ​​the ham.
7. The maza: is the largest and juiciest area of ​​the ham, located on the opposite side of the ham. It is one of the most valued parts of Iberian ham due to its flavor and texture.

Each part of the Iberian ham has its own texture, flavor and amount of infiltrated fat, which makes it a unique and highly valued gastronomic delight in Spain and around the world.